Served at a WAPF planning brunch…”best pate ever” Thanks Nina
From Stephen Schmidt’s Master Recipes
“Technically speaking this is a mousse, not a pate, because it is not baked after being assembled. But no matter what one chooses to call it, t his preparation is wonderfully smooth, rich, and flavorful – and quite simple to make.”
4 T (1/2 stick) butter, plus 12 T (1 1/2 sticks) at room temperature
1/3 cup very finely minced onion
8 ounces chicken livers, trimmed of large strings and any green spots
1/4 tsp ground thyme
ground allspice or cloves
1/4 tsp salt
1/4 tsp white or black pepper, preferable freshly ground
1/3 cup Madeira, Port or medium-dry Sherry
Melt 4 tablespoons butter in a 10-inch skillet, add onion, and cook over very low heat until soft but not brown, about 10 minutes. Stir in trimmed livers, thyme, a generous pinch of allspice or cloves, salt and pepper.
Cover skillet and cook livers slowly for 10 minutes, stirring several times; the livers must be well-done, with no trace of pink in the middle, or the pate will be too soft. When the livers have finished cooking, pour in the wine, raise heat to high, and boil until liquid has evaporated and livers are sizzling in butter.
Remove livers from heat and cool to room temperature. Combine contents of skillet with the 1 1/2 sticks softened butter in food processor and puree very thoroughly. Taste carefully and adjust seasoning; oversalt slightly, since pate will be served cold and cold diminishes the flavoring power of salt.
If the pate is to be served as an hors d’oeuvre, pack it into an attractive bowl from which it can be scooped up with a knife and spread on crackers or bread. If to be presented as a first course, turn it into a small loaf pan or similar container so that it can be cut into thin, neat slices. Cover pate with plastic wrap and refrigerate for several hours, or until solid. The flavor will improve if the pate matures in the refrigerator for 2 or 3 days. let stand at room temperature for 30 minutes before serving.