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Chicken Liver Pate

Iíd never made pate before. But a cookbook called Seriously Simple Holidays convinced me that I could. I think this recipe is the most complicated in the entire book, but it was definitely worth it. I mean, itís so cool to have made your own pate, right?

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You start with booze. And currants.

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A few chopped onions.

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And some apples, too.

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You puree the sauteed onions and apples with spices, and then add cream cheese.

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Then you saute sausage. This time of year they sell it in bulk so you donít even have to remove it from the casing.

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Add chicken livers:

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Drain your currants.

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Then add the brandy to the pan:

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And burn it off. (You canít see that part, really):

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Puree the whole thing together:

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Et Voila:

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Chicken Liver Pate

1/4 cup currants
1/2 cup apple brandy
4 tablespoons unsalted butter
2 onions
2 pippin apples, peeled, cored and finely chopped
3 garlic cloves, minced
2 1/2 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon allspice
1/4 teaspoon white pepper
1 pound cream cheese, softened and cut into 2-inch pieces
1 pound spicy pork sausage
1 pound chicken livers, cleaned and rinsed
1/4 cup coarsley chopped unsalted raw pistachios, plus whole pistachios for garnish

Place the currants in a small saucepan and pour the apple brandy over them. Bring to a boil over medium heat. Remove from the heat and let currants steep for at least 30 minutes, or until softened.

In a large skillet, melt 3 tablespoons of the butter with 2 tablespoons of the oil over medium heat. Saute the onions for about 5 minutes, or until softened. Add the apples and cook for 4 to 5 minutes, or until nicely softened. Add the garlic and cook for 1 minute.

Transfer the mixture to a food processor fitted with the metal blade and puree. Add the salt, thyme, allspice, white pepper and cream cheese and process until pureed.

In the same skillet, melt the remaining 1 tablespoon butter with the remaining 2 tablepoons oil over medium-high heat. Cook the sausage, stirring, for about 5 minutes or until evenly browned. Add the chicken livers and saute until cooked through and no pinkness remains. Drain the fat. Drain the currants, reserving the brandy.

Add the brandy to the skillet. Remove the skillet from the heat and make sure that the overhead fan is not on. Ignite the brandy with a long match, averting your head.

When the flame has gone out, add the liver mixture to the onion-apple mixture in the food processor and process for about 30 seconds, or until smooth. Add the softened currants and chopped pistachios until just combined, making sure that the currants and pistachios retain their texture. Taste and adjust seasonings.

Pour into 2 4-cup crocks or molds. (Or several smaller ones.) Decorate with the whole pistachios and garnish with the parsley. Chill for at least 4 hours before serving.

Make at least 5 days ahead, cover and refrigerate. Freeze up to 1 month ahead, without garnish.

09:22:00 on 12/23/08 by liz - Category: Recipes

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