Post by Its Dena on Dec 15, 2005 14:04:04 GMT -5
I was at my dh Thanksgiving dinner and they had some liver patee` there. I had never tried it, but I love beef liver so I tried it and it was fantastic. Yummy. They served it with different kinds of broken up breads.
Chicken Liver Pate
1 C. butter (real)
2 lbs. Chicken livers(rinsed and trimmed)
1 portabella mushroom cap chopped
4 cloves garlic finely minced
1 large onion sweet chopped
1 tsp ground rosemary
1/2 tsp thyme
1/2 tsp. Marjoram
1 tsp ground pepper
1/2 tsp cayanne pepper
1/4 tsp ginger
1/2 tsp curry powder
3 Tb. cognac, MUST BE GOOD QUALITY, or you may sub. Burgandy brandy
1/2 C. chicken stock
2 hard boiled eggs
8 oz. cream cheese
Fresh bay leaves for garnish
lemon peices for garnish
Melt 1/2 of the butter in skillet. Add onion, garlic, chicken liver,and mushroom, cook gently 5 minutes, stirring constantly. Stir in other spices and cook another minute. Add chicken stock and cook gently for another 5 min. stirring and turning livers frequently. Take from stove, when (ALL) liquid is absorbed, and let cool(If you blend mixture while still hot it will make it taste sour.
In blender or food processor, process cooled mixture and cream cheese and hard boiled eggs to a smooth puree.Add liquor. Put mixture into a serving dish. Smooth surface. Melt remaining butter in a saucepan till browned and pour over surface of patee`. Let set slightly, then garnish with bay leaves and lemon pieces, if desired. Chill several hours or overnight (overnight blends the flavors better) before serving. Serve with different kinds of chuncked bread & or crackers.
I turned my nose up to this, but they made me try it and I'm sure glad they did. I think I'll try beef liver in mine next time, only to see if it is as good. I like beef liver better so I don't know why it wouldn't work.
Dena
Chicken Liver Pate
1 C. butter (real)
2 lbs. Chicken livers(rinsed and trimmed)
1 portabella mushroom cap chopped
4 cloves garlic finely minced
1 large onion sweet chopped
1 tsp ground rosemary
1/2 tsp thyme
1/2 tsp. Marjoram
1 tsp ground pepper
1/2 tsp cayanne pepper
1/4 tsp ginger
1/2 tsp curry powder
3 Tb. cognac, MUST BE GOOD QUALITY, or you may sub. Burgandy brandy
1/2 C. chicken stock
2 hard boiled eggs
8 oz. cream cheese
Fresh bay leaves for garnish
lemon peices for garnish
Melt 1/2 of the butter in skillet. Add onion, garlic, chicken liver,and mushroom, cook gently 5 minutes, stirring constantly. Stir in other spices and cook another minute. Add chicken stock and cook gently for another 5 min. stirring and turning livers frequently. Take from stove, when (ALL) liquid is absorbed, and let cool(If you blend mixture while still hot it will make it taste sour.
In blender or food processor, process cooled mixture and cream cheese and hard boiled eggs to a smooth puree.Add liquor. Put mixture into a serving dish. Smooth surface. Melt remaining butter in a saucepan till browned and pour over surface of patee`. Let set slightly, then garnish with bay leaves and lemon pieces, if desired. Chill several hours or overnight (overnight blends the flavors better) before serving. Serve with different kinds of chuncked bread & or crackers.
I turned my nose up to this, but they made me try it and I'm sure glad they did. I think I'll try beef liver in mine next time, only to see if it is as good. I like beef liver better so I don't know why it wouldn't work.
Dena