Chicken Liver Pate With Sour Cherries and Sage Toast

Submitted by Elly in Canada

"This is a great pate recipe! I have made it with dried cranberries and added 1/3 cup chopped pistachio nuts. Yummy!"

 

• Ready In: 38mins
• Ingredients: 13
• Serves: 6-10

ingredients

• Pate

• 1⁄4 cup cognac or 1/4 cup other brandy
• 1⁄3 cup chopped dried tart cherry
• 4 tablespoons salted butter
• 3⁄4 cup finely chopped onion
• 1 tablespoon minced fresh garlic
• 1 lb chicken liver, trimmed, drained well
• 1 1⁄2 teaspoons kosher salt
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon fresh ground black pepper

• Sage Toast

• 1⁄4 cup olive oil
• 1 tablespoon finely minced fresh sage
• 24 slices baguette
• 1⁄2 teaspoon kosher salt

directions

1. To make the pâté:

2. In a small, covered bowl, soak the cherries in the brandy overnight at room temperature.
3. Then drain cherries, pressing out brandy, and reserve cherries and brandy separately.
4. In a large sauté pan, heat the butter over medium-high heat until melted.
5. Add the onions and cook, stirring often, about 3 minutes, or until translucent.
6. Add the garlic and cook 30 seconds, and then add the livers.
7. Sprinkle with salt, allspice and pepper.
8. Cook about 2 minutes, turning livers as needed.
9. Add reserved brandy and increase heat to high.
10. Cook until livers are just done, and brandy/juice has cooked down until pan is almost dry, about 1½ to 2 minutes.
11. Immediately remove from heat and place mixture in a food processor.
12. Process until smooth, then add reserved cherries (and nuts) and pulse just enough to mix — not to chop them.
13. Pack pâté in a 2-cup crock or pâté mold.
14. Cover surface with plastic wrap and chill pâté at least 4 hours, can be prepared up to 3 days before serving.
15. Serve with Sage Toast.

16. To make Sage Toast:

17. Heat oven to 375 degrees.
18. Meanwhile, heat oil and sage in a very small pan until just warmed.
19. Remove from heat and let sit for 5 to 10 minutes to infuse sage flavour.
20. Lay out baguette slices on a baking sheet and lightly brush slices with the oil.
21. Sprinkle with salt and bake for about 10 minutes or until crisp.

Reviews

[ldb 2]

thank you, I have written this one down to try.