Searching for a unique appetizer to serve with Christmas dinner or at your New Year’s Eve party?
Plate up this creamy and savory pâté and your guests are sure to be impressed. Enjoy it as a serve-yourself platter, part of a charcuterie board, or spread it on slices of fresh baguette and garnish as you please.
Ingredients:
1 lb. LaBelle Patrimoine chicken livers
2 shallots
6 tablespoons butter
2 cloves garlic
2 bay leaves
½ teaspoon thyme leaves
1 teaspoon salt, or to taste
½ teaspoon pepper, or to taste
¼ cup white wine
Instructions:
First, dice your shallot and garlic cloves.
Trim any fat or connective tissue from your chicken livers.
In a large saucepan, melt 2 tablespoons of your butter.
Turn the heat up to high and brown your butter. Sir constantly. This will take about four to five minutes and your butter will be fragrant and lightly toasty brown. You want to turn the heat down to medium before it gets too brown and burns.
Once your butter has browned, add your shallots. Sauté for one minute.
Add your livers and let them cook on both sides until browned, about two minutes for each side.
Add your garlic, bay leaves, and thyme. Sauté another minute.
Take your saucepan off the heat and add your white wine.
Return it to the stove on high heat and reduce the wine until it thickens, about one to two minutes.
Remove the bay leaves.
Take the saucepan off the heat and allow it to cool for a few minutes.
Transfer the liver mixture into a food processor.
Add the remaining butter, salt, and pepper. Blend until smooth.
Transfer the pâté into covered ramekins, a container with a sealable lid, or jars.
Allow it to cool completely in the fridge before covering.
Serve cold and enjoy it on crackers or fresh sourdough bread, garnished with fresh thyme.
Keep for 5 days in the refrigerator covered, and freezes well.
– Delaney Blomstrom
