Chicken Liver Pate With Sour Cherries and Sage Toast |
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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 10 |
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This is a great pate recipe! I have made it with dried cranberries and added 1/3 cup chopped pistachio nuts. Yummy! Ingredients:
1/4 cup cognac or 1/4 cup other brandy |
1/3 cup chopped dried tart cherry |
4 tablespoons salted butter |
3/4 cup finely chopped onion |
1 tablespoon minced fresh garlic |
1 lb chicken liver, trimmed, drained well |
1 1/2 teaspoons kosher salt |
1/4 teaspoon ground allspice |
1/4 teaspoon fresh ground black pepper |
1/4 cup olive oil |
1 tablespoon finely minced fresh sage |
24 slices baguette |
1/2 teaspoon kosher salt |
Directions:
1. To make the pâté:.
2. In a small, covered bowl, soak the cherries in the brandy overnight at room temperature.
3. Then drain cherries, pressing out brandy, and reserve cherries and brandy separately.
4. In a large sauté pan, heat the butter over medium-high heat until melted.
5. Add the onions and cook, stirring often, about 3 minutes, or until translucent.
6. Add the garlic and cook 30 seconds, and then add the livers.
7. Sprinkle with salt, allspice and pepper.
8. Cook about 2 minutes, turning livers as needed.
9. Add reserved brandy and increase heat to high.
10. Cook until livers are just done, and brandy/juice has cooked down until pan is almost dry, about 11/2 to 2 minutes.
11. Immediately remove from heat and place mixture in a food processor.
12. Process until smooth, then add reserved cherries (and nuts) and pulse just enough to mix — not to chop them.
13. Pack pâté in a 2-cup crock or pâté mold.
14. Cover surface with plastic wrap and chill pâté at least 4 hours, can be prepared up to 3 days before serving.
15. Serve with Sage Toast.
16. To make Sage Toast:.
17. Heat oven to 375 degrees.
18. Meanwhile, heat oil and sage in a very small pan until just warmed.
19. Remove from heat and let sit for 5 to 10 minutes to infuse sage flavour.
20. Lay out baguette slices on a baking sheet and lightly brush slices with the oil.
21. Sprinkle with salt and bake for about 10 minutes or until crisp.
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