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Apple And Chicken Liver Pate With Hazelnuts

American.Kitchen's picture
Apple and Chicken Liver Pate with Hazelnuts have a great taste. The Apple and Chicken Liver Pate with Hazelnuts gets its rich taste from chicken liver mixed with butter, heavy cream and garnished with hazel nuts. The Apple and Chicken Liver Pate With Hazelnuts is inspired by many restaurants worldwide.
Ingredients
  Unsalted butter 10 Tablespoon, softened
  Chicken livers 1 Pound, rinsed and patted dry
  Madeira wine/Dry sherry 1⁄4 Cup (4 tbs) (Sercial)
  Granny smith apples 2 Medium, peeled, cored and chopped
  Heavy cream 4 Tablespoon
  Onion 1 Large, chopped
  Freshly grated nutmeg To Taste
  Juniper berries 6 , crushed
  Dried thyme 1⁄4 Teaspoon
  Dried sage 1⁄4 Teaspoon
  Chopped toasted hazelnuts 1⁄2 Cup (8 tbs)
  Garlic clove 1 Large, minced
  Salt To Taste
  Pepper To Taste
Directions

In a large saucepan melt 4 tablespoons of the butter and cook the apples and onions seasoned with juniper, thyme, and sage over moderate heat, covered, stirring occasionally, for 8 to 10 minutes or until the vegetables are soft.
Add the garlic and cook over moderate heat, stirring, for 1 minute.
Transfer to a processor or blender and puree until smooth.
Add 2 tablespoons of butter to pan and saute the livers until they are browned on the outside but still pink within; transfer to processor.
Deglaze the pan with the Madeira and reduce it to 2 tablespoons.
Add Madeira to processor, puree until mixture is smooth and let cool for 10 minutes.
With the motor running add the remaining 4 tablespoons butter, 1 tablespoon at a time, the heavy cream, nutmeg, and salt and pepper to taste.
Fold in the hazelnuts, spoon the pate into a crock or serving dish, and chill overnight.

Recipe Summary

Course: 
Side Dish
Method: 
Chilling
Interest: 
Everyday

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