Liver pate appetizer

Chopped liver or chicken liver pâté is a Jewish favorite that almost everyone loves. This version may be made in advance and frozen. Peggy Trowbridge Liver pate appetizer is a writer who develops approachable recipes for home cooks.

Her recipes range from Grandma’s favorites to the latest food trends. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Gently sauté onion and garlic in the fat over low heat until browned but not burned. Sprinkle onions and garlic with salt as soon as they begin to wilt. Slice 3 of the hard-boiled eggs in half.

Refrigerate the remaining egg to be used for garnish. Scrape the sautéed onion, garlic, and drippings into the bowl of a food processor fitted with the metal blade. Add hard-boiled eggs, cooked chicken livers, black pepper, and nutmeg. Taste and adjust seasoning, keeping in mind that flavor will increase during refrigeration. Scrape chicken liver mixture into plastic wrap-lined decorative mold or bowl.

Cover with another layer of plastic wrap, pressing wrap to touch the top of the pâté. Refrigerate at least 12 hours or overnight. When ready to serve, take the pâté from the refrigerator and remove plastic wrap covering. Invert onto a decorative dish and remove the bottom layer of plastic wrap. Let rest at room temperature 30 minutes to 1 hour, then grate remaining hard-boiled eggs over the top before serving. May be refrigerated up to five days or frozen up to one month.

I don’t like this at all. I need to start this post by stating that I am not normally a liver lover. As an avid duck and goose hunter, for decades I’d searched for a duck liver pâté recipe I really, honestly enjoyed. This will strip some of the smell from, say, a deer or pig’s liver.

Now if you are using wild duck livers for your pâté, some are better than others. You can make duck liver pâté out of any duck’s liver that is safe to eat, however. If you make it with lean livers, the color of the finished pâté will be darker, and you might want to double the amount of cream. Another great option for bird livers is my easy seared liver recipe. I did because in some places, they are not.

Anyone using farmed bird livers is in the clear. So, you may be asking yourself, what is so different about this duck liver pâté from all the other ones? Why is Hank so keen on this one? Yep, this is not a low fat pâté.

You’ll also want some lovely, flavorful strong wine or brandy, but that’s about it. This is very simple, and easy to make. And yes, you can freeze pâté. Definitely do the butter cap, and then put a lid on the jar and freeze.

It will keep a few months that way, maybe 3 or 5. After that things could go downhill. When you want to eat it, thaw slowly in the fridge for a day or two first. This is a simple, accessible liver pate for those who normally don’t like livers. See the headnotes for options and substitutions. Sprinkle salt and the flour over everything and toss to combine.