Chicken Liver & Truffle Oil Pâté
by Kate Heyhoe
Makes about 1 cup
Just a small amount of truffle oil adds a lovely perfume, but if you don't have truffle oil, don't worry. This pâté is perfectly rich and sinful without it.
2 tablespoons unsalted butter
2 large shallots, chopped (about 1/4 cup)
1 large clove garlic, chopped
1/2 pound chicken livers
1/2 teaspoon poultry seasoning or dried sage
1/4 teaspoon salt or to taste
2 tablespoons brandy
2 tablespoons heavy cream
1/2 teaspoon truffle oil (optional)
1 teaspoon coarsely ground peppercorns
(mixed black, green, and pink if available)
1. Melt the butter in a skillet over medium heat. Stir in the shallots and garlic. Sauté until shallot is soft and cooked through. Fry the livers in the buttery shallot mixture until cooked through and just barely pale pink in the center, stirring and breaking up the livers as they cook. About half way through cooking, stir in the poultry seasoning and salt. When the livers are done, turn off the heat and let the livers cool a minute or so. Dump the liver mixture in the work bowl of a food processor, or preferably, a mini food processor.
2. Heat the brandy and cream in the same pan, scraping up any little bits. Reduce to about half. Pour the brandy mixture into the work bowl with the livers. Purée until the mixture is smooth. Drizzle in the truffle oil, and pulse again to combine. Drop in the peppercorns and pulse lightly to combine, or stir in with a fork. (For a stronger brandy flavor, stir a few extra drops of brandy into the pâté.)
3. Pack the mixture into a 1-cup container (or 2 smaller containers). Serve warm, or cover and refrigerate up to 2 days and serve at room temperature. If desired, garnish with chopped toasted hazelnuts, chopped fresh herbs, or thyme sprigs. Accompany with small slices of baguette or crackers, or slices of apple.
Kate's New Year Nibbles
Fried Chicken Drummettes with Hot Pomegranate Honey
Copyright © 2002, Kate Heyhoe. All rights reserved.
This page created 2002 and modified November 2006.