Chicken Liver Pate With Sour Cherries and Sage Toast

Recipe by Elly in Canada
READY IN: 38mins
SERVES: 6-10
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • To make the pâté:
  • In a small, covered bowl, soak the cherries in the brandy overnight at room temperature.
  • Then drain cherries, pressing out brandy, and reserve cherries and brandy separately.
  • In a large sauté pan, heat the butter over medium-high heat until melted.
  • Add the onions and cook, stirring often, about 3 minutes, or until translucent.
  • Add the garlic and cook 30 seconds, and then add the livers.
  • Sprinkle with salt, allspice and pepper.
  • Cook about 2 minutes, turning livers as needed.
  • Add reserved brandy and increase heat to high.
  • Cook until livers are just done, and brandy/juice has cooked down until pan is almost dry, about 1½ to 2 minutes.
  • Immediately remove from heat and place mixture in a food processor.
  • Process until smooth, then add reserved cherries (and nuts) and pulse just enough to mix — not to chop them.
  • Pack pâté in a 2-cup crock or pâté mold.
  • Cover surface with plastic wrap and chill pâté at least 4 hours, can be prepared up to 3 days before serving.
  • Serve with Sage Toast.
  • To make Sage Toast:
  • Heat oven to 375 degrees.
  • Meanwhile, heat oil and sage in a very small pan until just warmed.
  • Remove from heat and let sit for 5 to 10 minutes to infuse sage flavour.
  • Lay out baguette slices on a baking sheet and lightly brush slices with the oil.
  • Sprinkle with salt and bake for about 10 minutes or until crisp.