Appetizers, Party

Chicken Liver Pate With Green Peppercorns

  • 6 tablespoons Butter sweet
  • 1/2 cup Yellow onion, finely minced
  • 1 teaspoon Dried thyme
  • 2 cloves Garlic, chopped
  • 1/2 cup Celery tops
  • 10 Black peppercorns
  • 2 Bay leaves
  • 6 cups Water
  • 1 pound Chicken livers
  • 2 tablespoons Cognac
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground allspice
  • 5 teaspoons Water-packed green peppercorns,
  • 1/4 cup Heavy cream

    • 1. Melt the butter in a skillet. Add the onion, garlic and thyme and cook, covered, over medium heat for about 25 minutes, or until onion is tender and lightly colored.

    2. Meanwhile add celery tops, black peppercorns and bay leaves to 6 cops water in a saucepan. Bring to a boil, reduce heat and simmer for 10 minutes.

    3. Add chicken livers to water and simmer gently for about 10 minutes; livers should still be slightly pink inside.

    4. Drain the livers, discard celerytops, bay leaves and black peppercorns,and place livers, butter, onion and garlic in the bowl of a food processor fitted with a steel blade. Add Cognac, salt, pepper, allspice and 4 teaspoons of the green peppercrns, Process until smooth.

    5. Pour in the cream and process again to blend. Transfer to a bowl and stir in remaining teaspoon of green peppercorns.

    6. Scrape mixture into a 2-cup terrine, cover, and refrigerate for at least 4 hours before serving. Let pâté stand at room temperature for 30 minutes before serving.

    Makes 2 cups, at least 8portions.

    Source: the Silver Palate Cookbook

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!