I love it when my children inspire me with food ideas! I am so proud that they have gained their own passion and appreciation for fine dining. This time the inspiration came from my son, Nick, when he sent me the article “29 Miraculous Foods to Make for Hanukkah!” Embarking on a journey of experimentation, I selected Bette’s Chicken Liver Paté with Sautéed Maple Syrup Apples for my first cooking adventure.
There is a population out there that loves liver patés and all similar food items. Then there is the other group that can’t fathom eating anything of the sort. Well, if you’re one of those, then you can bypass this post, but you’ll be missing out on some wonderful goodness if you do! (The apples alone are worth the visit!)
I followed Bette’s recipe most of the way, however I added a bit of bourbon and eliminated a bit of butter. Instead of adding the last 4 tablespoons of butter in the pate recipe, I made clarified butter and used it to top the jars of pate to keep them fresh longer. It will allow them to last twice as long (2 weeks instead of 1) until the butter seal is broken. For the apples, I used my farm fresh organic fuji apples from my Talley Farms CSA box. Since they had their own sweetness, I lessened the amount of maple syrup in the recipe and they turned out scrumptious!
- 15 tablespoons (1 7/8 sticks) unsalted butter
- 3/4 pound chicken livers, rinsed and drained
- 1/2 pound white mushrooms, sliced
- 1/3 cup chopped scallions, white and pale-green parts only (about 3 scallions)
- 1 tablespoon minced garlic, (2 to 3 cloves)
- 1 teaspoon paprika
- Coarse salt
- 1/3 cup white wine
- 1 teaspoon fresh thyme
- 2 teaspoons bourbon
- 1 loaf crusty bread, for serving
- Sauteed Maple Syrup Apples *recipe below
- Melt 3 tablespoons butter in a large skillet over medium-high heat. Add livers, mushrooms, scallions, garlic, and paprika. Cook, stirring occasionally, until livers are cooked through, about 5 minutes. Stir in 1 teaspoon salt. Add wine and thyme. Reduce heat to low; cover. Cook until mushrooms are very soft, about 10 minutes. Let mixture cool completely.
- Process mixture and remaining 8 tablespoons butter in a food processor until smooth. Stir in bourbon and 1 teaspoons salt and add more to taste. Transfer pate to an airtight container or a ramekin; cover with plastic wrap directly on surface. Refrigerate until firm, at least 2 hours or overnight. Serve with bread and sauteed apples.
- You can separate the pate into several small containers and use the last 4 tablespoons of butter to seal them for longer storage. Place the butter in a heavy saucepan and melt slowly over low heat. Remove the pan from the heat and let stand for a couple of minutes. Skim the foam from the top, and slowly pour a thin layer over the pate, discarding the milky solids in the bottom of pan. The ramekins with a butter seal will last up to 2 weeks instead of 1.
*SAUTÉED MAPLE SYRUP APPLES
- 1 tablespoon unsalted butter
- 2 juicy, sweet-tart apples, such as ‘Jonathan,’ peeled and cut into 12 wedges each
- 2 tablespoons pure maple syrup
- 1/4 teaspoon coarse salt
- Melt butter in a medium skillet over medium heat. Add apples; cook, turning once, until golden brown, about 5 minutes total. Stir in syrup and salt; reduce heat to low. Simmer until apples are soft, about 5 minutes. Serve warm.
(Printable recipe can be found in my recipe index under appetizers)