Chicken Liver Pate With Apple

Leslie in Texas's Note:

This pate can be prepared two days ahead and refrigerated or wrapped tightly and frozen for 2 weeks. Serve this with slices of cocktail rye bread, thinly sliced black or pumpernickle bread, buttered and toasted thinly sliced French bread, buttery crackers, or on sliced Granny Smith apples. From a August 1988 issue of Bon Appetit in the "Cooking for Friends" section.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 8 tablespoons unsalted butter (1 stick)
• 2⁄3; cup minced onion
• 1 small green apple , peeled, cored and chopped
• 1 lb chicken liver , patted dry
• ¼ cup port wine
• 2 tablespoons whipping cream
• ¾ cup butter , room temperature (1 1/2 sticks)
• 1 teaspoon fresh lemon juice
• 1 pinch cayenne pepper
• salt & freshly ground black pepper

Directions:

1. Melt 4 tablespoons butter in large skillet over medium heat.
2. Add onions and saute until soft, about 5 minutes.
3. Add chopped apple and saute until soft, about 4 minutes; transfer mixture to processor or blended.
4. Melt 4 tablespoons butter in same skillet over medium-high heat.
5. Add livers and saute until brown on outside but still slightly pink in center, turning occasionally, about 6 minutes.
6. Add livers to onion mixture.
7. Add port to skillet and boil over high heat until reduced to 2 tablespoons, scraping up any browned bits, about 2 minutes.
8. Add Port and cream to livers and puree until smooth;cool.
9. Beat 3/4 cup butter in bowl until smooth; beat in liver mixture 1 tablespoon at a time.
10. Stir in lemon juice and season with cayenne, salt and pepper.
11. Pack pate into a crock or serving bowl.
12. Cover with plastic and refrigerate until chilled.