Ranch House Chicken Liver Pate With Cognac

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

• Ready In: 24 hrs 20 mins
• Serves: 4
• Yields: 4 molds or bowls

Ingredients

• 6  tablespoons butter
• 2  scallions, trimmed and finely chopped
•  black truffle (optional)
• 3⁄4 lb chicken liver
• 1  teaspoon salt
• 1  teaspoon dry mustard
• 1⁄4 teaspoon  freshly ground nutmeg
• 1  pinch ground cloves
• 4  ounces cream cheese
• 2  tablespoons cognac

Directions

1. Melt 2 tablespoons of the butter in a sauté pan over medium heat.
2. Add scallions and cook until softened but not browned, about 5 minutes.
3. Meanwhile, if using truffle, finely chop all but 4 shavings (reserve these for garnish) and set aside.
4. Add chicken livers and cook, covered, over medium heat until just cooked through, 5–7 minutes.
5. Remove pan from heat and stir in salt, mustard, nutmeg, and cloves.
6. Transfer to a blender or food processor and puree until smooth, about 2 minutes.
7. Continue to process, blending in remaining 4 tablespoons butter, cream cheese, and cognac.
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. 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. Enjoy!