Best Liver And Blue Cheese Pâté Recipes

Chicken Liver and Blue Cheese Pate image

Provided by KathyP53

Categories Spreads

Time P1DT20m

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 6

2 tablespoons butter
1 1/2 cups chopped onions
1 lb chicken liver, halved and trimmed
1 tablespoon chopped fresh thyme
2 tablespoons brandy
4 ounces blue cheese, crunbled

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.

Nutrition Facts : Calories 220.8, Fat 13, SaturatedFat 7.2, Cholesterol 285.2, Sodium 353.3, Carbohydrate 4.8, Fiber 0.7, Sugar 1.8, Protein 17.4

Liver and Blue Cheese Pâté image

Provided by Larry Leichtman

Yield Makes about 2 cups

Number Of Ingredients 6

2 tablespoons (1/4 stick) butter
1 1/2 cups chopped onions
1 pound chicken livers, halved, trimmed
1 tablespoon chopped fresh thyme
2 tablespoons brandy
4 ounces blue cheese, crumbled

Steps:

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