Apple And Chicken Liver Pate With Hazelnuts
|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|
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.