Chicken Liver Pate With Caramelized Onions Recipes

CHICKEN LIVER PATE

Steps:

• In a skillet over medium heat, saute the onions in half of the olive oil until caramelized, about 30 minutes. Remove half of the onions from the skillet and set aside. Add the remaining olive oil and continue cooking over high heat until the onions are crispy and golden brown; add more olive oil if necessary. Drain on paper towels, season with salt and pepper and set aside for garnish.
• In a small pot of salted simmering water, poach the chicken livers for 5 minutes on low heat. Drain on paper towels.
• In a food processor, puree the livers with the carrots, 2 hard-boiled eggs and the caramelized onions until smooth. Season with salt and pepper. Add nutmeg. Push through a fine mesh sieve if desired.
• Pack the mousse into a serving dish and smooth the top. Cover with plastic wrap. Refrigerate for at least 2 hours.
• Garnish with the crispy onions and grate the remaining 2 hard-boiled eggs right before serving. Serve with bread, toasts or crackers.

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.

CHICKEN LIVER PATE CROCK WITH APPLES AND ONIONS

Steps:

• Place chicken livers in a bowl and pour the milk over them. Allow to stand at room temperature for at least two hours. Drain and rinse.
• Melt 4 tbl. butter in a medium skillet over medium heat. Add livers and cook, stirring, for about 4 minutes, or until livers are brown all over and still pink in the center. Remove livers with a slotted spoon to a food processor.
• Return pan to the heat and stir in onions. Cook over medium heat, stirring frequently, for about 5 minutes, or until softened. Stir in apples and cook for 3 minutes longer, until slightly soft. Remove from heat and scrape into the workbowl with the livers.
• Return pan to low heat; deglaze pan with Calvados and pour over livers.
• Add cream, salt, pepper and hot pepper sauce and process mixture until smooth. Add remaining butter in pieces with the motor running and process until very smooth.
• Pour mixture into decorative crock(s). Cover with plastic wrap and refrigerate for at least 3 hours.
• Note: the first time I made this was for a bridal shower. I had failed to notice the chilling period, and ended up putting the pate warm from the processor on the table. The ladies wolfed it down in record time, so be guided.
• Note2: Do not under ANY circumstances use margarine in place of butter.
• Note3: I sometimes add about 1/4 teaspoons ground allspice.

CROSTINI OF CHICKEN LIVER PATE WITH BALSAMIC ONIONS

Steps:

• To make the onions: Coat a large saute pan with olive oil and add the onions. Season the onions with salt and bring the pan to a medium-high heat. Cover and sweat the onions for 15 to 20 minutes. Add the balsamic and cook for another 20 to 25 minutes or until the balsamic is syrupy. Use right away, or place in airtight jar and store in the refrigerator until ready to use.
• To make the chicken liver pate: Coat a large saute pan with olive oil and add the anchovies, capers and garlic. Bring to medium heat and saute until the anchovies have dissolved.
• Add the chicken livers, turn up the heat and saute for 3 to 5 minutes and cook until the livers are about 1/2 to 3/4 of the way done. Add the wine and cook for 3 to 4 minutes or until the wine has reduced by half, the mix should still be pretty soupy.
• Transfer everything to a food processor and puree until smooth. Season with a little salt, if needed, and loosen with a little olive oil if needed.
• Schmear each toast with the pate and top with balsamic onions.