0 recipes from contoocook and beyond


Accented with apple, this pate tastes great spread on toasted slices
of walnut bread. The recipe can be easily doubled.

l cup butter
l/2 cup chopped onions
2 tbsps. chopped shallots
l/4 cup chopped, peeled apples
l lb. chicken livers, cut in halves
l/4 cup apple wine or brandy
2 to 3 tbsps. whipped cream
l tsp. lemon juice
l tsp. salt
l/4 tsp. black pepper
l/2 cup clarified butter
Apple slices (optional)
Soften l0 tbsps. butter and set aside. Melt 3 of remaining tbsps.
butter in skillet. Add onions and shallots. Cook until tender,
stirring, about 5 mins. Add chopped apples & cook until tender,about
3 mins. Place apple mixture in blender. Melt remaining 3 tbsps.
butter in skillet. Add chicken livers and stir 3 to 4 mins. until
livers are browned outside and pink inside. Add wine and cook and
stir 2 mins. longer. Transfer liver mixture to blender with apple
mixture. Add 2 tbsps. cream and blend at high speed until smooth.
Add more cream if necessary, to make mixture smooth. Press through
medium-find strainer into mixing bowl. Cool thoroughly, stirring
once or twice. (Pate will become oily if not completely cooled.)
In another bowk, cream l0 tbsps. softened butter with electric
mixer and add liver mixture, a little at a time, beating well after
each addition. Stir in lemon juice, salt & pepper. Pour pate into
crock or ramekins, smoothing top with spatula. Pour enough clarified
butter over top to form seal. Store in refrigerator up to l week or
freeze, in appropriate containers, if desired. Serve chilled and
garnished with apple slices, if desired.
Makes 8 to l0 servings.

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