COLLEEN'S CHICKEN LIVER PATE
If you love pate, you will love this creamy chicken liver recipe that has a bit of a kick! Serve on toasted baguettes or sturdy crackers.
Provided by Colleen Renzullo
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 8h41m
Yield 6
Number Of Ingredients 12
Steps:
- Combine chicken livers and milk in a bowl. Let soak in the refrigerator, about 2 hours.
- Melt 2 tablespoons butter in a saucepan over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add 1 1/2 teaspoon black peppercorns, garlic, red pepper flakes, and thyme; cook and stir until fragrant, 1 to 2 minutes.
- Remove chicken livers from the milk with a slotted spoon; add to the saucepan with balsamic vinegar and bay leaves. Season with salt and pepper. Cook until chicken livers are tender and no longer pink, 10 to 12 minutes. Remove from heat and cool slightly, 5 to 10 minutes.
- Transfer chicken liver mixture to a food processor. Add remaining 1 1/2 teaspoons black peppercorns and Scotch; blend until smooth. Add remaining 6 tablespoons of butter and pulse until fully incorporated into the mixture.
- Divide blended mixture evenly among 6 porcelain ramekins. Cover with plastic wrap and refrigerate until firm, about 6 hours.
Nutrition Facts : Calories 253 calories, Carbohydrate 5 g, Cholesterol 317 mg, Fat 19.5 g, Fiber 0.6 g, Protein 13.7 g, SaturatedFat 11.3 g, Sodium 83.3 mg, Sugar 2.8 g
CROSTINI OF CHICKEN LIVER PATE WITH BALSAMIC ONIONS
Provided by Anne Burrell
Categories appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- To make the onions: Coat a large saute pan with olive oil and add the onions. Season the onions with salt and bring the pan to a medium-high heat. Cover and sweat the onions for 15 to 20 minutes. Add the balsamic and cook for another 20 to 25 minutes or until the balsamic is syrupy. Use right away, or place in airtight jar and store in the refrigerator until ready to use.
- To make the chicken liver pate: Coat a large saute pan with olive oil and add the anchovies, capers and garlic. Bring to medium heat and saute until the anchovies have dissolved.
- Add the chicken livers, turn up the heat and saute for 3 to 5 minutes and cook until the livers are about 1/2 to 3/4 of the way done. Add the wine and cook for 3 to 4 minutes or until the wine has reduced by half, the mix should still be pretty soupy.
- Transfer everything to a food processor and puree until smooth. Season with a little salt, if needed, and loosen with a little olive oil if needed.
- Schmear each toast with the pate and top with balsamic onions.
CHICKEN LIVER PATE
Reader Maya Parada in Brooklyn, New York, shares her secret for adding sweetness to this pate: grated carrot. Serve as an appetizer, or spread on crackers or sandwiches for rich flavor.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Yield Makes 2 1/2 cups
Number Of Ingredients 9
Steps:
- In a large skillet, heat 1 1/2 teaspoons butter and 1 tablespoon oil over medium. Add onion and cook, stirring occasionally, until golden, 10 minutes. Add carrot, thyme, and cayenne and season with salt and pepper. Cook, stirring occasionally, until carrot is tender, 5 minutes. (If mixture is dry or begins to overbrown, add up to 2 tablespoons water.) Transfer mixture to a food processor.
- Return skillet to medium-high and add remaining 1 1/2 teaspoons butter and remaining 1 tablespoon oil. Pat livers dry with paper towels. Season livers with salt and pepper and add to skillet. Cook until golden brown on all sides and cooked through, 6 minutes. Transfer livers to processor and pulse, scraping down sides as needed, until mixture is mostly smooth. Season to taste with salt and pepper and let cool. Transfer pate to a small bowl and serve at room temperature with toasts or crackers.
Nutrition Facts : Calories 48 g, Fat 3 g, Protein 3 g
CHICKEN-LIVER PâTé
You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.
Provided by Sam Sifton
Categories dinner, dips and spreads, appetizer, main course
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 9 grams, Sodium 225 milligrams, Sugar 2 grams, TransFat 1 gram
CHICKEN LIVER PâTé WITH RED ONION JAM
Provided by Valerie Bertinelli
Categories appetizer
Time 3h45m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the chicken liver pâté: Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the yellow onions and garlic and cook until softened, 5 minutes. Stir in the coriander, pepper, allspice and some salt.
- Increase the heat to medium high and add the chicken livers. Cook, stirring occasionally, until golden brown on the outside but still pink inside, about 3 minutes. Add the heavy cream. Transfer the mixture to a food processor and puree until smooth.
- With the motor running, add the remaining 7 tablespoons butter in three batches and process until fully incorporated. Add the brandy and pulse to incorporate. Season with salt.
- Transfer the pâté to a bowl, cover, and refrigerate until firm, at least 3 hours and up to overnight.
- For the red onion jam: Heat the olive oil in a medium skillet over medium heat. Add the red onions, thyme and 1/4 teaspoon salt. Cook, stirring occasionally, until softened, about 8 minutes.
- Add the wine and simmer, stirring occasionally, until most of the wine has evaporated, about 10 minutes. Add the vinegar and sugar and cook, stirring often, until the onions are very tender and the liquid is syrupy, 3 to 4 more minutes.
- Cool the jam to room temperature, and then refrigerate until ready to serve. Serve warm or room temperature
- To serve, spread baguette slices with pâté and top with red onion jam.
CHICKEN LIVER PâTé WITH BALSAMIC ONIONS
Steps:
- FOR THE ONIONS
- Coat a large sauté pan with olive oil, add the onions, and season with salt; bring the pan to medium-high heat. Cover and sweat the onions for 15 to 20 minutes, or until soft and beginning to color.
- Add the balsamic vinegar and cook, uncovered, for another 20 minutes or until it becomes syrupy. Taste and reseason if needed. Remove from the heat and set aside.
- FOR THE PÂTÉ
- Coat a large sauté pan with olive oil and add the anchovies, capers, and garlic. Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes.
- Add the chicken livers, turn the heat to high, and cook for 5 to 6 minutes, stirring occasionally. Add the wine and cook for 4 to 5 more minutes or until the wine has reduced by half; the mix will still be pretty soupy.
- Transfer the mixture to a food processor and purée until smooth. Season with a little salt and loosen with a little olive oil if needed. Schmear each toast with the pâté and top with the balsamic onions to serve.
- note
- If you have leftover balsamic onions, these are yummy on sandwiches or on their own-they add a sweet-sour tang to lots of thangs!
CHICKEN LIVER PATE
Steps:
- In a skillet over medium heat, saute the onions in half of the olive oil until caramelized, about 30 minutes. Remove half of the onions from the skillet and set aside. Add the remaining olive oil and continue cooking over high heat until the onions are crispy and golden brown; add more olive oil if necessary. Drain on paper towels, season with salt and pepper and set aside for garnish.
- In a small pot of salted simmering water, poach the chicken livers for 5 minutes on low heat. Drain on paper towels.
- In a food processor, puree the livers with the carrots, 2 hard-boiled eggs and the caramelized onions until smooth. Season with salt and pepper. Add nutmeg. Push through a fine mesh sieve if desired.
- Pack the mousse into a serving dish and smooth the top. Cover with plastic wrap. Refrigerate for at least 2 hours.
- Garnish with the crispy onions and grate the remaining 2 hard-boiled eggs right before serving. Serve with bread, toasts or crackers.
CHICKEN LIVER PâTé
James Martin's luxuriously rich dinner party starter can be made up to two days in advance for fuss-free entertaining - serve with toasted brioche, cornichons and chutney.
Provided by James Martin
Categories Starter
Time 25m
Number Of Ingredients 9
Steps:
- Heat 1 tbsp of the butter in a non-stick frying pan over a medium heat. When the butter is foaming, add the chicken livers and fry for 2 mins each side.
- Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers. Fry for 2 mins, letting the Madeira simmer. Transfer the mixture to a food processor, reserve 200g of the butter and add the rest to the processor. Blend everything to a smooth paste. Season to taste, then spoon into 4 x 70ml clip-top jars.
- Melt the reserved butter in a medium frying pan and add the sliced garlic. Turn the garlic in the butter until slightly golden. Pour into the 4 jars of pâté, ensuring a few slices of garlic and the remaining thyme leaves go in each jar, and chill in the fridge for at least 4 hrs, or until set. Can be made up to 2 days in advance.
- Before serving, toast the brioche, then cut into triangular quarters for serving. Stir the diced apple through the chutney. Serve the pâté on small wooden boards with the toasted brioche, cornichons and chutney.
Nutrition Facts : Calories 539 calories, Fat 43 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 0.5 milligram of sodium
CHICKEN LIVERS AND ONIONS, VENETIAN STYLE
Provided by Florence Fabricant
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Mix the raisins and vinegar together and set aside.
- Trim the livers of any membranes or connective tissue. Cut the pairs in half, making all the pieces as uniform as possible. Pat the livers dry on paper towels.
- Heat the oil in a large, heavy skillet. Add onions and saute slowly, over low heat, until golden and tender, about 20 minutes. Transfer onions to a bowl, draining as much of the oil as possible into skillet.
- Increase the heat to high, add the livers and cook them very quickly, moving them around in the oil, for three to five minutes until they begin to brown but are still pink inside. Season with salt and pepper.
- Sprinkle with sage and wine and the raisins and vinegar. Reduce heat to low, return onions to pan, mix them in to reheat. Serve liver and onions moistened with the pan juices.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 3 grams, Sodium 416 milligrams, Sugar 5 grams, TransFat 0 grams
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