How do you make liver pate' ?

Answer 1

BOURBON CHICKEN LIVER PATE

Though this pâté can be eaten the day it's made, we find it even more flavorful when made 1 or 2 days ahead. If you use several small ramekins instead of a pâté crock or terrine, you may need more clarified butter to seal the tops.
Active time: 25 min Start to finish: 3 hr

1 1/2 sticks (3/4 cup) unsalted butter
1 cup finely chopped onion
1 large garlic clove, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried
1 teaspoon minced fresh marjoram or 1/4 teaspoon dried
1 teaspoon minced fresh sage or 1/4 teaspoon dried
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground allspice
1 lb chicken livers, trimmed
2 tablespoons bourbon

Special equipment: a 2 1/2-cup crock or terrine or several small ramekins
Accompaniment: crackers or toasted baguette slices
Garnish: a fresh thyme, marjoram, or sage sprig

Melt 1 stick butter in a large nonstick skillet over moderately low heat, then cook onion and garlic, stirring, until softened, about 5 minutes. Add herbs, salt, pepper, allspice, and livers and cook, stirring, until livers are cooked outside but still pink when cut open, about 8 minutes. Stir in bourbon and remove from heat. Purée mixture in a food processor until smooth, then transfer pâté to crock and smooth top.

Melt remaining 1/2 stick butter in a very small heavy saucepan over low heat, then remove pan from heat and let butter stand 3 minutes. If using herb garnish, put sprig on top of pâté. Skim froth from butter, then spoon enough clarified butter over pâté to cover its surface, leaving milky solids in bottom of pan.

Chill pâté until butter is firm, about 30 minutes, then cover with plastic wrap and chill at least 2 hours more.

Cooks' notes:
• Pâté can be chilled up to 2 weeks.
• Once butter seal has been broken, pâté keeps, its surface covered with plastic wrap and chilled, 1 week.

Makes 8 to 10 servings.

Answer 2

Chicken Liver Pate
"This pate makes a delicious spread!! Serve with assorted crackers or toasted, thinly sliced bread."
yield:1 cup
PREP TIME 20 Min
COOK TIME 15 Min
READY IN 35 Min

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.

Answer 3

Chicken Liver Pate
* 1 pound [454 g] chicken livers
* 1/4 cup [60 g] butter
* 4 garlic cloves, minced
* Chopped chives, to taste
* 2 teaspoons [10 mL] freshly chopped parsley
* Pinch of thyme
* Salt and pepper, to taste
* Cream [15% or 35% m.s.g.]
* Well clean chicken livers.
* Melt butter into a frypan.
* Add chicken livers, minced garlic, chopped chives and parsley, thyme, salt and pepper.
* Fry until livers are no longer pink inside.
* Puree into a food processor or a blender, pouring in just enough cream to get a creamy texture.
* Refrigerate until really cold.

Answer 4

Mushroom Liver Pate

INGREDIENTS
1/4 pound fresh mushrooms, finely chopped
1 tablespoon butter or margarine
1 (8 ounce) package braunschweiger
1/2 cup sour cream
1 tablespoon finely chopped green onion
1/2 teaspoon Dijon mustard
dash cayenne pepper
Minced fresh parsley

DIRECTIONS
In a skillet, saute mushrooms in butter until tender. Remove from the heat. stir in the braunschweiger, sour cream, onion, mustard and cayenne; mix well. Press into a 1-1/2 cups bowl lined with plastic wrap. Cover and refrigerate until serving. Invert onto a plate; garnish with parsley.

Answer 5

IN A BLENDER