Chicken Liver Pate with Walnuts and Figs |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 18 |
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Adults will enjoy the sophisticated flavors in this rich pate. The appetizer is fabulous to serve at a wine tasting party.Wanda Griess, Eagle, Nebraska Ingredients:
1 cup dry red wine or chicken broth |
3/4 cup dried figs |
1 pound chicken livers |
1 cup reduced-sodium chicken broth |
1 small onion, sliced |
1 cup butter, softened |
3/4 cup chopped walnuts, toasted, divided |
2 tablespoons cognac or brandy |
1/2 teaspoon salt |
thinly sliced green onions |
red leaf lettuce |
1 french bread baguette (10-1/2 ounces), sliced and toasted |
Directions:
1. 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.
2. Line a 3-cup bowl with plastic wrap and spray with cooking spray.
3. 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.
4. 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.
5. 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. Yield: 2-1/3 cups.
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