Best Chicken Liver And Blue Cheese Pate Recipes

CHICKEN LIVER AND BLUE CHEESE PATE

Steps:

• Line 2 cup dish or mold with plastic wrap, leaving overhang.
• Melt butter in large skillet over medium-high heat. Add onions and saute until beginning to brown, about 6 minutes.
• Sprinkle livers with salt and pepper. Add livers and thyme to skillet. Saute until livers are no longer pink in center, about 10 minutes. Remove skillet from heat. Add brandy; scrape up any browned bits.
• Place contents of skillet in food processor. Add cheese and blend until smooth. Season to taste with salt and pepper.
• Pack pate into prepared dish. Cover and chill in refrigerator for 1 day. Unmold to serve with cracker or baguette rounds.

CHICKEN-LIVER PâTé

Steps:

• Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
• Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
• Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.

CHICKEN LIVER PâTé

Steps:

• Cook chicken livers in large pot of simmering salted water until tender and cooked through, about 10 minutes. Drain chicken livers; cool.
• Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add brandy and bring to boil. Remove from heat. Cool completely.
• Finely grind livers, onion mixture, anchovies and remaining 1/2 cup butter in processor. Add allspice, nutmeg and cayenne pepper and process mixture until smooth. Season to taste with salt and pepper. Transfer to serving bowl. Refrigerate at least 1 hour. (Can be prepared 2 days ahead. Keep refrigerated.)
• Garnish pâté with lemon slices and watercress. Serve pâté with crackers and baguette slices.

CHICKEN LIVER PâTé

Steps:

• Hard-boil eggs and cool. Peel eggs and chill, covered, until ready to use. Trim chicken livers and pat dry between paper towels. Chop medium onions and garlic.
• In a large heavy skillet cook chopped onions and garlic in oil over moderate heat, stirring, until golden, about 10 minutes. Increase heat to moderately high and add chicken livers. Cook mixture, stirring occasionally, until livers are cooked through but still barely pink inside, 5 to 8 minutes. Transfer mixture to a bowl and cool.
• Finely chop enough of small onion to measure 1/3 cup and in a food processor pulse together with 2 hard-boiled eggs until well blended. Add liver mixture, Sherry or brandy, sugar, and salt and pepper to taste and blend until smooth. Transfer pâté to a small serving bowl and cool. Chill pâté, covered, at least 4 hours and up to 2 days.
• Just before serving, separate yolk and white from remaining hard-boiled egg and force them separately through a coarse sieve onto pâté.
• Serve pâté with toasts or crackers.