Chicken Liver Pate With Apples And Brandy Recipes

Steps:

• Set aside 1/2 cup butter to soften slightly.
• Place onion and apple in a food processor with the steel knife blade; process until coarsely chopped.
• Melt 3 tablespoons butter in a large skillet over medium heat. Add onion and apple; cook and stir until lightly browned, 5 to 10 minutes. Return onion and apple to food processor.
• Melt 5 tablespoons butter in the same skillet over high heat; cook chicken livers until browned and just done inside, about 5 minutes. Reduce heat to low and pour in brandy; allow to warm up without stirring. Carefully light the liquid; let flames subside.
• Transfer chicken liver mixture to the food processor with onion and apple. Add cream and process until very smooth. Transfer mixture into a bowl and refrigerate until cool, at least 30 minutes.
• Cut the softened 1/2 cup butter into pieces and process in the food processor; add about 1/3 of the liver mixture and blend about 5 seconds. Repeat 2 more times with remaining liver mixture. Add lemon juice, salt, and pepper and blend well.
• Transfer pate to a serving dish or several small dishes; top with 1 tablespoon melted butter. Cover loosely with plastic wrap; refrigerate until chilled and set, about 3 hours.

Steps:

• Melt 4 tablespoons butter in large skillet over medium heat.
• Add onions and saute until soft, about 5 minutes.
• Add chopped apple and saute until soft, about 4 minutes; transfer mixture to processor or blended.
• Melt 4 tablespoons butter in same skillet over medium-high heat.
• Add livers and saute until brown on outside but still slightly pink in center, turning occasionally, about 6 minutes.
• Add livers to onion mixture.
• Add port to skillet and boil over high heat until reduced to 2 tablespoons, scraping up any browned bits, about 2 minutes.
• Add Port and cream to livers and puree until smooth;cool.
• Beat 3/4 cup butter in bowl until smooth; beat in liver mixture 1 tablespoon at a time.
• Stir in lemon juice and season with cayenne, salt and pepper.
• Pack pate into a crock or serving bowl.
• Cover with plastic and refrigerate until chilled.

Steps:

• FOR THE CHICKEN LIVERS: Remove any connective membranes. Salt and pepper to taste.
• Saute chicken livers, apples, shallots and onions in butter over high heat until livers lose their pinkness. Heat cognac in a brandy warmer, ignite and carefully pour over the chicken livers. When flames die down, put this mixture into a blender container. Add sour cream and cream and blend at high speed until the livers are pureed and very smooth. Allow mixture to come to room temperature.
• In your electric mixer, beat 3/4 cup butter until it is creamy. Beat in the cooled pate until it is thoroughly blended. Place mixture in a large crock or several small ramekins and refrigerate until firm.
• When cold, baste with some melted butter. Serve with crackers, wafer thin black bread or thinly sliced cocktail rye bread.
• Love of Eating.