Liver And Blue Cheese Pâté Recipes

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CHICKEN LIVER AND BLUE CHEESE PATE



Chicken Liver and Blue Cheese Pate image

I love pate but have found it hard to find good recipes that aren't too "livery". The blue cheese is this recipe from Epicurious makes this delicious and flavorful without tasting like liver and onions!

Provided by KathyP53

Categories     Spreads

Time P1DT20m

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 6

2 tablespoons butter
1 1/2 cups chopped onions
1 lb chicken liver, halved and trimmed
1 tablespoon chopped fresh thyme
2 tablespoons brandy
4 ounces blue cheese, crunbled

Steps:

  • Line 2 cup dish or mold with plastic wrap, leaving overhang.
  • Melt butter in large skillet over medium-high heat. Add onions and saute until beginning to brown, about 6 minutes.
  • Sprinkle livers with salt and pepper. Add livers and thyme to skillet. Saute until livers are no longer pink in center, about 10 minutes. Remove skillet from heat. Add brandy; scrape up any browned bits.
  • Place contents of skillet in food processor. Add cheese and blend until smooth. Season to taste with salt and pepper.
  • Pack pate into prepared dish. Cover and chill in refrigerator for 1 day. Unmold to serve with cracker or baguette rounds.

Nutrition Facts : Calories 220.8, Fat 13, SaturatedFat 7.2, Cholesterol 285.2, Sodium 353.3, Carbohydrate 4.8, Fiber 0.7, Sugar 1.8, Protein 17.4

LIVER AND BLUE CHEESE PâTé



Liver and Blue Cheese Pâté image

Provided by Larry Leichtman

Categories     Cheese     Poultry     Appetizer     Sauté     Bon Appétit     Arizona     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 2 cups

Number Of Ingredients 6

2 tablespoons (1/4 stick) butter
1 1/2 cups chopped onions
1 pound chicken livers, halved, trimmed
1 tablespoon chopped fresh thyme
2 tablespoons brandy
4 ounces blue cheese, crumbled

Steps:

  • Line 2-cup dish or mold with plastic wrap, leaving overhang. Melt butter in large skillet over medium-high heat. Add onions; sauté until beginning to brown, about 6 minutes. Sprinkle livers with salt and pepper. Add livers and thyme to skillet. Sauté until livers are no longer pink in center, about 10 minutes. Remove from heat. Add brandy; scrape up any browned bits. Place contents of skillet in processor. Add cheese; blend until smooth. Season with salt and pepper. Pack pâté into prepared dish. Cover; chill 1 day. Unmold to serve.

CHICKEN LIVER PATE



Chicken Liver Pate image

This pate makes a delicious spread!! Serve with assorted crackers or toasted, thinly sliced bread.

Provided by MISS AMY

Categories     Pate

Time 35m

Yield 8

Number Of Ingredients 8

1 tablespoon butter
1 clove garlic, peeled and chopped
1 tablespoon chopped onion
¼ pound chicken livers, trimmed and chopped
2 tablespoons dry sherry
⅓ (8 ounce) package cream cheese, softened
hot sauce to taste
salt and pepper to taste

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.

Nutrition Facts : Calories 66.1 calories, Carbohydrate 1.1 g, Cholesterol 62.9 mg, Fat 5.4 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 70.2 mg, Sugar 0.1 g

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