Flavored with local Mt. Defiance Apple Brandy, sauteed onions and savory spices, this chicken liver pate is my favorite - An old school classic worth making.
Makes 4-5 small ramekins
2 tablespoons unsalted butter
1 tablespoon fresh rosemary finely minced
1 pound chicken livers, rinsed and patted dry
½ cup chopped onions
1 teaspoon salt
¼ teaspoon cayenne red pepper
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
8 ounces unsalted butter
2 teaspoons dry mustard
Pinch grated nutmeg
¼ teaspoon ground cloves
¼ cup Mt. Defiance Apple Brandy
½ cup dried currants
Thinly sliced french bread for serving
Heat a large saute pan to medium high heat and add the butter, rosemary, chicken livers, onions and salt and saute the mixture until the chicken livers are light pink in the center, about 10 minutes
Allow the chicken liver mixture to cool
In a food processor combine the chicken liver mixture, red pepper, salt, butter, dry mustard, nutmeg, cloves, and apple brandy
Process until smooth
Add the currants and pulse a couple of times to combine
Scrape the contents into 4-5 small ramekins and refrigerate for at least 4 hours
Allow to sit at room temperature for about 30 minutes before serving
Refrigerated, the pate will keep about a week, but if you wish to hold them longer, top the ramekins with a layer of melted unsalted butter to seal them and they will keep for an additional week.
A delicious way to support local