Brandied Chicken Liver Pate
There are a number of methods for making pate, all of which produce differences in richness and texture. This recipe is on the lighter side of the spectrum. It is a simple adaptation of a family recipe shared by a friend some years ago. The original is a more standard Jewish-style version incorporating rendered chicken fat and hard boiled eggs.
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped - about 1 cup
- 2 medium cloves garlic, minced
- 1 lb chicken livers, trimmed of any fat or sinew
- 1/2 tsp salt
- Freshly ground black pepper
- Pinch of ground allspice
- 2 tablespoons brandy
Heat the butter and oil in a large nonstick skillet over medium-low heat. Add the onion and garlic and cook until softened and onion becomes translucent, about 4 to 5 minutes. Add the chicken livers, salt, pepper and allspice.
Cook until the chicken livers are cooked through but still pink when cut open, about 7 to 9 minutes. Stir in the brandy and remove from heat. Allow mixture to cool to room temperature.
Once cooled, puree the mixture in a food processor until smooth and transfer to a small crock, smoothing the top with a spatula.
Serve spread on thin slices of toasted baguette or a light, mild flavored cracker. Garnish with paper-thin slices of sweet red onion if desired.
If you prefer an even smoother, richer texture, add a small amount of mayonnaise (about 1 tablespoon) to the mixture while processing.
Special thanks to my dear friend Millie ~ I'll always remember your kind words and inspiration.