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Author Notes: Chopped liver? No matter whose bubba was making it, I grew up visiting friends and saying "No thank you." The smell alone- would drive me from my usual perch in the kitchen- to the sidewalk or playground. But as an adult, thanks greatly to The Silver Palate, I discovered that brandy, spices, herbs, and liberal amounts of butter- could change that reviled ingredient into a creamy spread of deliciousness. With cues from New England and France, my very easy pate features apple, shallots, cognac, allspice and thyme. It comes together very quickly and, while I have tried iterations, I am happiest with my original. —LE BEC FIN
Makes 6 cups
- 2 ounces unsalted butter, melted
- 1 lb. chicken livers, connective tissue removed
- 1/2 Granny Smith apple, skin-on; core and seeds removed
- 4 ounces shallots, chopped
- 2 cloves peeled garlic, minced
- 6 Tablespoons cognac (I like St. Remy)
- 1 teaspoon ground allspice
- 1 teaspoon dried thyme, rubbed between your palms to release flavor
- 1/2- 1 teaspoon kosher salt
- 1/2- 1 teaspoon freshly ground black pepper
- 8 ounces soft unsalted butter
- Spray a 6 cup mold, fluted brioche tin or loaf pan. Fit into it a large piece of clear wrap, pushing to adhere to all the corners. Spray the plastic wrap. Set aside the form.
- Mince the apple in the food processor. Saute the shallots and garlic in the 2 ounces butter til soft. Add the chicken livers over medium heat and cook, turning, 6-10 minutes til livers are cooked but still slightly pink inside. Transfer the pan contents to a food processor. Add the remaining ingredients except butter; puree thoroughly. Add butter, a gob at a time and puree til smooth, scraping down the processor bowl from time to time. Taste the pate. Adjust the seasoning.
- Pour the pate into the form. Rap on the counter to remove air bubbles; smooth the top. Chill in the refrigerator til set; cover with plastic wrap and let flavors ripen up to ~ 5 days.
- Before serving, remove plastic wrap cover. Place the serving plate over the form and flip the pate onto the plate. Remove the remaining plastic wrap and garnish the pate.
- This recipe was entered in the contest for Your Best Jewish-Inspired Recipe