This recipe is a great go-to when you are preparing a gathering of the clan or some kind of special celebration. Read it, try it and become the “star” hostess. When you add a decoration set in the butter topping, you will get oooohs and aaaahs and you can say to yourself “damn I did this”.
- 3 tbsp. butter, plus an extra 1/4 cup for sealing in the pate
- 1 cup finely chopped shallots
- 1 tbsp. finely chopped garlic
- 1 tbsp. fresh thyme, finely chopped
- 3/4 tsp. allspice
- 3/4 cup brandy
- 1 1/4 lbs. chicken livers, rinsed
- 2 tsp. sugar
- pinch of salt
- 3 tbsp. heavy cream
Heat 3 tbsp. of butter in a saute pan and saute the shallots, garlic and thyme until the shallots are translucent (about 4-5 minutes). Do not brown.
Add the allspice and brandy to the pan, reducing until the brandy thickens slightly (about 40-45 seconds).
Increase the heat to medium and add the chicken livers. Saute until the livers are cooked on the outside but still pink on the inside (about 5 minutes). Do not cook through all the way.
Immediately scrape the liver mixture into a food processor, add the cream, sugar, salt and puree until smooth. Scrape this into a 1 1/2 cup ramekin or pretty bowl. Place the edible flowers in a pretty pattern or herb leaves on top of the pate.
Melt the remaining butter and let it the milk solids settle. Skim the froth off the top and discard. Pour the clarified butter over top, covering the design. Set in the fridge until it becomes solid. Cover with plastic wrap, letting it sit for a day or two for the best flavours.
This will keep for a week…..but trust me, you won’t have any leftovers. This pate will serve 6.