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    You are in: Home / Recipes / Ranch House Chicken Liver Pate With Cognac Recipe
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    Ranch House Chicken Liver Pate With Cognac

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 20 mins

    20 mins

    24 hrs

    Manami's Note:

    A ballerina named Carmeleta Maracci offered this recipe to Alan Hooker, founder of the Ranch House Restaurant in Southern California's Ojai Valley. "There are those," Hooker once observed, "who will consider the addition of cream cheese a sacrilege, but it smooths the pâté so beautifully that we disregard the purists." Saveur Magazine, issue #26

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    Serves: 4


    molds o ...

    Units: US | Metric


    1. 1
      Melt 2 tablespoons of the butter in a sauté pan over medium heat.
    2. 2
      Add scallions and cook until softened but not browned, about 5 minutes.
    3. 3
      Meanwhile, if using truffle, finely chop all but 4 shavings (reserve these for garnish) and set aside.
    4. 4
      Add chicken livers and cook, covered, over medium heat until just cooked through, 5–7 minutes.
    5. 5
      Remove pan from heat and stir in salt, mustard, nutmeg, and cloves.
    6. 6
      Transfer to a blender or food processor and puree until smooth, about 2 minutes.
    7. 7
      Continue to process, blending in remaining 4 tablespoons butter, cream cheese, and cognac.
    8. 8
      Mix in chopped truffle (if using), then transfer to small bowls or well-oiled molds, cover with plastic wrap, and refrigerate until firm, about 24 hours.
    9. 9
      Serve a generous portion of pâté on a bed of greens with bread, olives, and caper berries, if desired, and garnish with reserved truffle shavings.
    10. 10

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    Ratings & Reviews:

    • on April 23, 2011


      My mom has been making this since she worked at the Ranch House back in the 1970s, before I was born. I loved it growing up, but am 3000 miles away now, and have to make my own pate! I asked her for the recipe, and she sent me this link, which is identical to hers (although she uses as much Chablis (Chardonnay) as she does cognac). Just made it - looks, smells, and tastes just like my mom's :) it's my favorite pate on Earth, and I'm glad it's here for all to see!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 01, 2014


      I made this the other day and let it sit a day and a half before trying. Its a rather unoffensive liver pate and would be good for those new to pate or timid when it comes to liver. The texture was nice and smooth and the liver flavor wasn't too overpowering. I used black truffle-infused sea salt and brandy since they were what I had on hand. The flavor profile from the spices and the cream cheese were not my favorite combination, but it is still a great pate. It goes together easily and is certainly cheap to make. I was able to get a little over a pound of chicken livers at my grocery store for $1.60. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 30, 2011


      I've been making this recipe since I worked at the Ranch House in the late 60's. It's still one of my favorites. It was served at the restaurant as an appetizer with a wonderful rye bread.

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    Read All Reviews (4)


    Nutritional Facts for Ranch House Chicken Liver Pate With Cognac

    Serving Size: 1 (169 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 356.8
    Calories from Fat 282
    Total Fat 31.3 g
    Saturated Fat 17.8 g
    Cholesterol 370.4 mg
    Sodium 886.3 mg
    Total Carbohydrate 2.5 g
    Dietary Fiber 0.3 g
    Sugars 1.1 g
    Protein 16.5 g

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