Prep 24 hrs
Cook 20 mins
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!
- 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
- 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.
While I know that liver pate is usually made using chicken livers, I departed from your recipe by using lamb's liver. Lamb is plentiful here & we love it, but the liver comes packaged in a lrg amt - lrg enough that we grow weary of it after the 1st cpl of dys. So I went looking for a pate recipe that would work (& freeze) well to use the remainder of the leftovers. I was otherwise faithful to your recipe & later served it to guests as a late-nite appy snack. It got rave reviews & is sure-to-be repeated. Thx for posting this excellent recipe. :-)
I enjoy making and inventing new pate recipes. This one has my vote as one of the five best ever. I made mine with Gorgonzola, added a pinch of cayenne, and flamed the brandy. It was the hit of the party served on lightly toasted sweet baguette rounds.