Chicken Liver Pâté with Apples and Brandy
User Reviews
5
Chicken Liver Pâté with Apples and Brandy
Description
This pâté starts with gently simmered chicken livers to tenderize them, followed by a sauté of diced pancetta, shallots, and chopped apples in butter, which softens the apples and melds the flavors. The pan is deglazed with apple brandy, concentrating the aroma and sweetness.
The ingredients are combined with butter and warming spices including dry mustard, nutmeg, cloves, and fresh thyme, then processed until smooth. This results in a rich and creamy pâté with distinctive accents from apples and brandy.
Chilling the pâté allows the flavors to mature and the texture to set firmly. For longer storage beyond one or two days, a thin layer of melted butter can be applied on top to preserve freshness. This pâté can be served spread on bread or crackers as an appetizer.
Ingredients
- 12 ounces chicken liver trimmed
- 1 shallot chopped
- 1 apple peeled and chopped, Granny Smith
- 4 ounces pancetta diced (or fatty bacon)
- 8 ounces butter diced, room temperature, unsalted
- 2 Tablespoons butter for sauteing the apple
- 1 teaspoon mustard powder Colman's, dry
- 1/4 cup apple brandy or brandy
- 1/4 teaspoon nutmeg
- 1 teaspoon thyme chopped, fresh leaves
- 1 pinch cloves ground
- 1/4 teaspoon kosher salt to taste
- 1/4 teaspoon white pepper to taste
Instructions
- Put the trimmed livers in a small saucepan covered with water and bring to a boil. Reduce heat and simmer 15 minutes. Cool in liquid, then drain.
- In a separate pan, heat 2 Tablespoons butter over a low heat until melted, add pancetta, shallots, fresh thyme, and chopped apples and continue cooking until apples are tender, about 5 to 7 minutes.
- Deglaze pan with brandy, scraping pan, and cook about 1 to 2 minutes.
- In a food processor, add livers, dry mustard, nutmeg, pinch of cloves, apple mixture, and butter, and pulse until pate is smooth.
- Check seasoning, adding kosher salt and pepper to taste. Transfer into small ramekins.
- Chill pâté until ready to eat. If pate will not be eaten within a day or two, add a thin layer of melted butter to the top to preserve it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 150mg | 50% |
| Sodium | 150mg | 6% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3687IU | 74% |
| Vitamin C | 6mg | 7% |
| Calcium | 8mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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