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| Chicken Livers at http://ajamirestaurant.com/menu.html (Photo credit: Wikipedia) |
By Juvy S. Iliwiliw
This is a smooth, sinfully rich pate' that you can make when you can find whole bags of chicken liver in the supermarkets. It's really perfect for Christmas but anyone love it any time of the year!
RICH CHICKEN LIVER PATE'
You will need:
¼ cup butter
½ small head garlic, peeled and crushed
1 onion, chopped
2 tablespoons brandy
2 tablespoons butter, softened
¼ cup mayonnaise
¼ teaspoon nutmeg
¼ teaspoon each salt and pepper
Here's how:
In a heavy skillet, melt ¼ cup butter and saute the garlic and onion until tender. Add the chicken livers and cook until no longer pink inside. Remove from the heat and cool. Place the chicken liver mixture in a food processor or blender and add the brandy, softened butter, mayonnaise and nutmeg and process until smooth. Season to taste with salt and pepper. Transfer to small ceramic crocks and chill.
Yield: 1½ cups pate'
Preparation time: 20 minutes
Cooking time: 15 minutes
Storage time: 1 month, refrigerated
Packaging ideas: Look for small ceramic crocks with lids in ceramic factory outlets. Wrap the crock in clear cellophane and tie with ribbons or twine.
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