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Chicken Liver Pate with Sour Cherries an




Source of Recipe


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List of Ingredients




Pate
1/4 cup cognac or other brandy
1/3 cup chopped dried tart cherries
4 tablespoons salted butter
3/4 cup finely chopped onions
1 tablespoon minced fresh garlic
1 lb chicken livers, trimmed,drained well
1 1/2 teaspoons kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
Sage Toast
1/4 cup olive oil
1 tablespoon finely minced fresh sage
24 slices baguette
1/2 teaspoon kosher salt


Recipe



To make the pâté: In a small, covered bowl, soak the cherries in the brandy overnight at room temperature.
Then drain cherries, pressing out brandy, and reserve cherries and brandy separately.
In a large sauté pan, heat the butter over medium-high heat until melted.
Add the onions and cook, stirring often, about 3 minutes, or until translucent.
Add the garlic and cook 30 seconds, and then add the livers.
Sprinkle with salt, allspice and pepper.
Cook about 2 minutes, turning livers as needed.
Add reserved brandy and increase heat to high.
Cook until livers are just done, and brandy/juice has cooked down until pan is almost dry, about 1½ to 2 minutes.
Immediately remove from heat and place mixture in a food processor.
Process until smooth, then add reserved cherries and pulse in just to mix — not to chop them.
Pack pâté in a 2-cup crock or pâté mold.
Chill pâté, its surface covered with plastic wrap, at least 4 hours, and up to 3 days, before serving.
Serve with Sage Toast.
To make Sage Toast: Heat oven to 375 degrees.
Meanwhile, heat oil and sage in a very small pan until just warmed.
Remove from heat and let sit for 5 to 10 minutes to infuse sage flavor.
Lay out baguette slices on a baking sheet and lightly brush slices with the oil.
Sprinkle with salt and bake for about 10 minutes or until crisp