CHICKEN LIVER PATE WITH CALVADOS (about 3 cups)
1-1/2 cups finely chopped onion
2 large garlic cloves, chopped fine
1 stick (1/2 cup) unsalted butter
2 pounds chicken livers, trimmed
½ cup Calvados or other apple brandy
½ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
2/3 cup dried currants
apple slices and crackers or toasted French bread slices as accompaniments
- In a large heavy skillet cook the onions and garlic in the butter over moderate heat, stirring, until softened.
- Pat the chicken livers dry with paper towels and season with salt and pepper. Add the livers to the onion mixture and cook, stirring occasionally, until cooked through but barely pink inside, about 10 minutes. Add the calvados and simmer 2 minutes.
- Transfer mixture to a food processor and add nutmeg, allspice and salt and pepper to taste. Puree mixture until very smooth and cool.
- While pate is cooling, in a bowl cover currants with boiling water and soak 5 minutes. Drain currants and pat dry between paper towels.
- Transfer pate to a bowl and stir in the currants. Pack pate into a crock (or crocks). Chill pate, its surface covered with plastic wrap, for at least 6 hours and up to 3 days. Bring pate to room temperature before serving with apple slices and crackers or toasts.
from Gourmet Magazine, March, 1996