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Monday, June 13, 2016

Chicken Liver Pâté with Brandied Currant Sauce

A glistening sauce dresses up this familiar hors d'oeuvre. To keep it looking fresh at the party or to supply more than one occasion, it's divided between two bowls.

By The Canadian Living Test Kitchen

Source: Holiday Best 2005
Portion size2 cups

12 oz (340 g) chicken livers
2 tbsp (30 mL) butter
1/3 cup (75 mL) sliced shallot or onion
2 tbsp (30 mL) brandy
2 tbsp (30 mL) whipping cream
1/2 tsp (2 mL) each salt and pepper
Pinch ground nutmeg

Brandied Currant Sauce
1/4 cup (60 mL) black currant jelly or jam
1/2 cup (125 mL) dried currants or cherries
4 tsp (18 mL) brandy

Rinse chicken livers; trim and pat dry. Set aside.

In large skillet, melt half of the butter over medium heat; fry shallots, stirring occasionally, until softened, about 5 minutes. Transfer to food processor.

Add remaining butter to skillet; sauté chicken livers over medium-high heat until browned but still slightly pink in centre,
about 5 minutes. Remove from heat. Add brandy; scrape into food processor.

Add cream, salt, pepper and nutmeg to liver mixture; purée, scraping down side occasionally, until smooth. Transfer to two 1-cup (250 mL) serving bowls; smooth surface. Place plastic wrap directly on surface; refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 2 days. Or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

Brandied Currant Sauce:

In small saucepan, melt jelly over medium-low heat. Add currants and brandy; cover and simmer for 5 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Spoon over pâté.

Nutritional Information PER 1 TBSP

15 ML : about

cal 40 pro 2g total fat 1g sat. fat 1g
carb 4g fibre 0 chol 50mg sodium 53mg

% RDI:

iron 7 vit A 54 vit C 5 folate 25

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