One of my friends does a holiday party every year. She always serves simple appetizers, salami, cheeses and turkey liver pate.
Most of her guests are really health conscious, so I am always surprised that the pate totally disappears. I know where she buys the pate and I went and bought some. I made the mistake of reading the ingredient list. If she knew what was it in, she wouldn’t serve it.
This pate is simple, delicious and even health conscious, guests will be smearing it on slices of baguette. I make this in 2 small ceramic square dishes and keep it in freezer. Depending on the rest of the menu, I decide whether to thaw one or two.
For this party, I only used one so there is an extra tucked away in the freezer for last minute cocktails. This always comes in handy, all I have to do is pick up a fresh baguette.
CHICKEN LIVER PATE
EVENT: Apps & Alcohol
SERVES: 10 – 16 People
Non-stick vegetable oil spray
1 pound chicken livers, trimmed
1 cup low fat chicken stock *
2 shallots, minced
2 sticks (1 cup) unsalted butter, room temperature
2 tablespoons cognac (optional)
1 1/2 teaspoons salt to taste
1 cup walnuts, toasted and chopped *
Two 1 1/2 cup square ceramic molds
1. Spray ceramic molds with non-stick spray and line with plastic wrap, allowing wrap to hang at least 6 inches over the side
2. In medium saucepan, combine broth, shallots and chicken livers.
3. Bring to boil and gently simmer just until livers cook through, approximately 10-12 minutes. Don’t overcook livers!
4. Drain livers and onions from liquid.
5. Place in food processor with butter, cognac and salt.
6. Puree until smooth.
7. Transfer to lined bowls and cool. Wrap plastic to seal bowls. Cover with aluminum foil completely and place in freezer.
8. Remove from freezer several hours before serving. Unmold on plate while still frozen.
9. Garnish top and sides with chopped walnuts.
10. Serve with crackers and sliced baguette.
* A NOTE: I purchase walnuts and low fat chicken stock at Costco.