Holiday Party Part 1: Chicken Liver Pate

Since I am the only food blogger on the planet not to give any Thanksgiving suggestions I thought I would give you some really good stuff for Christmas.  The menu I’ve come up with would make an elegant Christmas dinner for family or a really special dinner party for friends.  I’ve also designed it so that the work can be spread out over several days if needed.  Even more importantly, none of the recipes force you to run around at the last minute, right before your guests arrive.  As an added bonus all of the recipes can be scaled up or down to accommodate groups of different sizes (except for the dessert; for big groups just make, or better yet buy, a second).  So here is the menu and game plan:

Appetizer – Chicken liver pate – make two days ahead

Main course:  Standing rib roast – make day of party

Sides: Gratin Dauphinoise (think fancy scalloped potatoes), roasted vegetables – make while meat is roasting

Dessert: Meyer lemon tart  – make one day ahead

So today I’ll show you how to make the chicken liver pate, tomorrow I’ll give the instructions for the lemon tart , tuesday I’ll post the instructions for the potato gratin, and the finale will be the roast on wednesday.  So let’s get started!

Chicken Liver Pate

Think of this like foie gras for the rest of us (or for those who don’t like the idea of force feeding to make a fat/liver emulsion inside a living goose).  If you want to be really pretentious (this isn’t ALWAYS a bad thing, just keep it in moderation) you can call this ‘pate de foie de volaille au cognac’.  To come up with this recipe I read a bunch of pate recipes both online and in the various cookbooks I own and took the best aspects of each one.  The biggest influences are here and here.

Ingredients

1 lb. chicken livers

 milk

8 T butter

1 medium onion, chopped (about 1 cup)

2 cloves minced garlic

2 bay leaves

1 t thyme (or more, to taste)

1/2 t salt

1/2 t pepper

1/4 cup brandy or cognac

 

ingredients (it gets prettier, I promise)

ingredients (it gets prettier, I promise)

 

 

Procedure

1.  Soak the chicken livers in enough milk to cover them for about 2 hours.  Drain thoroughly.

2.  Melt 1/2 of the butter (4 tablespoons) over medium-high heat, add the onions and saute until soft.  Add garlic and cook for a few seconds, just enough to get rid of the raw taste.

3. Add the livers, bay leaves, thyme, salt, and pepper.  Saute until the livers are browned outside and just pink inside; 5 minutes or so. 

not pretty yet, but it smells good

4.  Add the brandy/cognac and cook until most of the liquid is evaporated and the livers are cooked.  Please don’t overcook the livers, I think we all have the childhood experience of eating a grey piece of liver with the consistency of shoe leather.

5.  Cool the mixture for a bit, remove the bay leaves, and transfer to a food processor.  Process until very smooth.  Add the remaining 4 tablespoons of cold butter and process until the incorporated.

6.  Pack the mixture into a container or containers; ramekins (like you would use for creme brulee) work well for this.  A small, flat bowl or loaf pan would work too.  Refrigerate until set.

6b. (optional)  To be very traditional, and also to protect the pate, you can pour a thin layer of melted butter over the pate once it is inside its storage container (the bowl or ramekin from the previous step).  The butter will harden and seal the pate.

7. Serve!

I am not a huge fan of liver, but I can eat this pate like candy.  The richness and ‘liveryness’ is tempered by all the butter, the taste of the cognac, and the herbal flavors from the bay and thyme.  If you’ve never had pate you really should try it.  Even if you don’t try it, make it – your friends will be impressed and think you slaved away for hours.  I like to serve pate with slices of baguette (toasted or not; crackers would work too), coarse mustard, and cornichons (little French pickles).  You could get really fancy and make this one part of a charcuterie platter, along with some other meat products.  Add some nice cheese and a few bottles of wine for a ready made cocktail party.  It can also make a nice lunch or light dinner when paired with a simple green salad.  

Next up: Meyer lemon tart

Advertisements

8 Comments

Filed under Appetizers

8 responses to “Holiday Party Part 1: Chicken Liver Pate

  1. smallkitchenbigideas

    I don’t think I have ever had liver…This might be thing to get me to try it.

  2. Pingback: Holiday Party Part 2: Meyer Lemon Tart « Chez Travie

  3. Oh, nomnomnom — that is getting made asap — it looks so good. Now.. if I can reduce it to a recipe for 1 or 2, that’d be good…otherwise, I’ll eat every single bit all by myself 😉

  4. travking

    It should be easy to scale down. The only problem might be finding a small quantity of chicken livers. My grocery store only had them in 1 lb. plastic containers. I’m sure you could buy any amount you wanted at a good farmer’s market plus they would have nicer livers.

  5. Pingback: Holiday Party Part 3: Potato Gratin « Chez Travie

  6. Pingback: Holiday Party Part 4: Standing Rib Roast « Chez Travie

  7. Pingback: Cheese plate « Chez Travie

  8. Pingback: Lemon Tart Update « Chez Travie

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s