Thursday, November 12, 2009

Pâté

Pâté is one of those dishes that sounds impossible to make, but is really pretty easy and inexpensive. I like to make it when I'm entertaining, and when I'm having a particularly bad foie gras jones. And no, it doesn't taste like liver.

1 container chicken livers, rinsed and patted dry
1 apple, peeled and grated, with all the juice squeezed out of the shavings (I like Granny Smith)
2-3 shallots, diced
2-3 T Calvados (or other brandy, preferably apple brandy or applejack)
2 T heavy cream
1 stick frozen butter, in pieces

Saute the shallots and apple in a tablespoon or so of butter, until soft. Dump this into a food processor. In the same pan add a little more butter and the chicken livers, cooking til brown on both sides. Add the Calvados and flambe until the fire is gone. Add the chicken livers to the shallot mix in the food processor (pouring off any excess liquid) and add the cream. While pureeing, add the frozen butter a piece at a time, letting it incorporate. Salt to taste. Pour this into a Pyrex loaf pan, cover with plastic wrap so that the plastic wrap touches the top of the pate, and let sit in the fridge for several hours. Serve with crackers or fresh crusty bread.

Chicken livers run about $2 for a container, another 80 cents or so for the apple, and the other ingredients I always have on hand. So for $3 or a little less, you too can have delish homemade pâté. It makes a particularly decadent breakfast.

1 comment:

  1. Is there a substitute for the Calvados?

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