Chicken Liver Pate Crock With Apples And Onions Recipes

CHICKEN LIVER PATE WITH APPLES AND BRANDY

Steps:

• FOR THE CHICKEN LIVERS: Remove any connective membranes. Salt and pepper to taste.
• Saute chicken livers, apples, shallots and onions in butter over high heat until livers lose their pinkness. Heat cognac in a brandy warmer, ignite and carefully pour over the chicken livers. When flames die down, put this mixture into a blender container. Add sour cream and cream and blend at high speed until the livers are pureed and very smooth. Allow mixture to come to room temperature.
• In your electric mixer, beat 3/4 cup butter until it is creamy. Beat in the cooled pate until it is thoroughly blended. Place mixture in a large crock or several small ramekins and refrigerate until firm.
• When cold, baste with some melted butter. Serve with crackers, wafer thin black bread or thinly sliced cocktail rye bread.
• Love of Eating.

CHICKEN LIVER PATE WITH APPLE

Steps:

• Melt 4 tablespoons butter in large skillet over medium heat.
• Add onions and saute until soft, about 5 minutes.
• Add chopped apple and saute until soft, about 4 minutes; transfer mixture to processor or blended.
• Melt 4 tablespoons butter in same skillet over medium-high heat.
• Add livers and saute until brown on outside but still slightly pink in center, turning occasionally, about 6 minutes.
• Add livers to onion mixture.
• Add port to skillet and boil over high heat until reduced to 2 tablespoons, scraping up any browned bits, about 2 minutes.
• Add Port and cream to livers and puree until smooth;cool.
• Beat 3/4 cup butter in bowl until smooth; beat in liver mixture 1 tablespoon at a time.
• Stir in lemon juice and season with cayenne, salt and pepper.
• Pack pate into a crock or serving bowl.
• Cover with plastic and refrigerate until chilled.

CHICKEN LIVER PATE WITH BALSAMIC ONIONS

Steps:

• For the onions:
• Coat a large saute pan with olive oil, add the onions, and season with salt; bring the pan to medium-high heat. Cover and sweat the onions for 15 to 20 minutes, or until soft and beginning to color.
• Add the balsamic vinegar and cook, uncovered, for another 20 minutes or until it becomes syrupy. Taste and reseason if needed. Remove from the heat and set aside.
• For the pate:
• Coat a large saute pan with olive oil and add the anchovies, capers, and garlic. Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes.
• Add the chicken livers, turn the heat to high, and cook for 5 to 6 minutes, stirring occasionally. Add the wine and cook for 4 to 5 more minutes or until the wine has reduced by half; the mix will still be pretty soupy.
• Transfer the mixture to a food processor and puree until smooth. Season with a little salt and loosen with a little olive oil if needed. Schmear each toast with the pate and top with the balsamic onions to serve.

QUICK PAN-FRIED CHICKEN LIVERS WITH APPLE, ONION AND SAGE

Steps:

• In a large non-stick skillet or wok, saute chicken livers and onions on medium-high heat for 10 minutes (NO oil or butter needed).
• Add chopped apples and seasonings. Reduce heat to medium; cook for 10-15 minutes more or until done, stirring occasionally.
• Sprinkle with chopped fresh parsley, and serve immediately. Goes great with sides of real home-made mashed potatoes and green beans!