Our little rice cooker in a *new* red—but not for long! Shop now » details
Certain restrictions and exclusions apply. While supplies last.
🔕 🔔
Loading…

My Basket ()

All questions

Is the booze flavor critical in chicken liver pate?

I want to make chicken liver pate. I notice that the majority of recipes call for brandy/port etc. I know that if cooked, *most* of the alcohol will evaporate, but I need a recipe that contains zero percent alcohol. Being that most recipes have the booze in there, it seems like it might be an important flavor component. Just wondering if anyone has any substitution suggestions, or no booze recipes that won't leave it tasting like a sad version of the real thing?

asked by Rhubarbara over 1 year ago
6 answers 937 views
B060878a 30a3 4de6 b178 d626ffef0fe8  img 1470
PieceOfLayerCake

PieceofLayerCake is a trusted source on baking.

added over 1 year ago

I'm of the mind that alcohol in a recipe is always optional. If you want chicken liver pate, and you can't have alcohol, I say just go for it and don't even think about the repercussions.

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added over 1 year ago

It would be a shame not to have pate, because of that. I'd try adding some other flavor element - an herb like sage, or maybe some reduced apple juice (to sub for Calvados, which is nice in pate.) Also, chopped liver is pate's cousin, and my mother's was extra delicious because she deeply caramelized the onions before grinding them with the liver - so maybe try that (or caramelized shallot) to add flavor oomph to the pate.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added over 1 year ago

For a proven recipe without alcohol, search Google, allrecipes, shiksa kitchen, chabad or Aish websites for "chopped liver" the Jewish version of chicken lived pate. Many variations but most did not use alcohol.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added over 1 year ago

Here are two recipes to add to your hopper.
* one traditional recipe made with schmaltz, onion, liver, hard boiled eggs, s&p, optional parsley & gribenes
toriavey.com/toris-kitchen/2010/06/chopped-liver/
*one modern by Erez Komarovsky (Israeli chef and cooking school teacher) uses fruity olive oil, leeks, liver, white & green peppercorns, cumin & mustard seeds
http://www.jannagur.com...

88afa98e fd9c 4e61 af72 03658638b6cb  eight ball 600px
cv
added over 1 year ago

Emiko Davies who occasionally writes for Food52 has published her adaptation of Pellegrino Artusi's chicken liver pate ("Crostini di Fegatini di Pollo") from his 1891 classic "La Scienza in cucina e l'Arte di mangiar bene." There is no alcohol in her version

http://www.emikodavies...

nor that of Artusi's original version. I own that cookbook and have made that recipe many times, but often adding a splash of cognac. Bwahaha. ;-)

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

I agree with everyone who have said it's not necessary. I have a great recipe for chopped liver (Jewish term for liver pate) from my best friend's mom. I'll dig it out. It really is delicious.