Good Morning Darlings!
Ok, I have mooned over the table settings for Thanksgiving, so let’s discuss what’s going on the table after we’ve made it very pretty.
Bestie John, Eric and I are always up for trying something new. This year, I want to tackle chicken liver pate. It’s one of my favorites, but I’ve never attempted to make it. Well, I did get around to buying chicken livers one time, but never used them. This year will be different!
I found this recipe – anyone out there have a chicken liver pate recipe they are particularly fond of? I would love to hear from you!
Mmmm, looks like a winner!
Chicken Liver Pate
From Allrecipes.com
Ingredients
1 tablespoon butter
1 clove garlic, peeled and chopped
1 tablespoon chopped onion
1/4 pound chicken livers, trimmed and chopped
2 tablespoons dry sherry
1/3 (8 ounce) package cream cheese, softened
hot sauce to taste
salt and pepper to taste
Directions
Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.
xoxo, Patti
Today blogging to Arrested Development – Chicken Dance
I use Michel Richard’s “faux gras” recipe. You can google it along with Gourmet and you should be able to pull up the recipe. You really would swear it is foie gras.
I get the Springer Mountain or another “good quality” chicken livers at whole foods.
Last year, I took orders for it over the holidays.
Lise,
That sounds much better. I love foie gras so much.
xooxxo
P
Thanksgiving is sounding better every day!!! I can’t wait. You know how I feel about pate!!!
I think I’m gonna try and make this for Benoit over Thanksgiving! He LOVES pate and has been disappointed with most of the stuff we buy in stores. Wish me luck, I’ll need it.
Jill,
I was nervous about making it, but it turned out really well. I think. We are eating it tomorrow. And it is silly easy to make!
Love you to you and Benoit!
xo
P