Chicken Liver Pâté With Fig Preserves Recipes

CHICKEN LIVER PATE WITH WALNUTS AND FIGS

Steps:

• In a small saucepan, bring wine to a simmer. Remove from the heat; add the figs. Let stand for several hours or overnight; drain. Cut figs into quarters. Transfer to a small bowl; cover and refrigerate., Line a 3-cup bowl with plastic wrap and spray with cooking spray. , In a large saucepan, combine the chicken livers, broth and onion. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until meat is no longer pink, stirring occasionally. Drain., Transfer to a food processor; cover and process until coarsely chopped. Add the butter, 1/4 cups walnuts, Cognac and salt. Cover and process until smooth. Transfer to prepared bowl. Cover and refrigerate until firm, at least 3 hours., To serve, unmold pate onto a serving platter. Press remaining walnuts onto sides of pate. Arrange green onions and a few figs on top. Place lettuce around pate. Sprinkle remaining figs over lettuce. Serve with baguette slices. Refrigerate leftovers.

CHICKEN LIVER PATE

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
• Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.

CHICKEN LIVER PâTé WITH FIG PRESERVES

Steps:

• In a large skillet cook the onions in 2 tablespoons of the butter over moderate heat, stirring, until they are softened and transfer them to a food processor. In the skillet melt 2 tablespoons of the remaining butter over moderately high heat until the foam subsides and in it sauté the chicken livers, patted dry and seasoned with salt and pepper, stirring, for 2 minutes, or until they are browned on the outside but still pink within. Transfer the livers to the food processor. Add the Port to the skillet, bring it to a boil, and deglaze the skillet, scraping up the brown bits, for 1 minute. Add the Port to the food processor with the remaining 4 tablespoons butter, softened, the allspice, the lemon juice, and salt and pepper to taste, purée the mixture until it is smooth, and force it through a fine sieve into a bowl. Line an oiled 1 1/2-quart terrine or straight-sided dish with plastic wrap and pour the pâté, covered, for 5 hours, or until it is firm. The pâté may be made 4 days in advance and kept covered and chilled. Invert the pâté onto a plate, discarding the plastic wrap, and smooth the top and sides. Spread the preserves on the top and serve the pâté with the toast points or water biscuits.