For your liver-loving friends & family. It’s not really pâté, and it’s not really chopped liver, but it is quite yummy. Try it on crackers or a baguette; cornichons from Trader Joe’s are the perfect companion.
Chopped Liver Pâté
makes about 3 cups
6 tablespoons butter
1 lb chicken livers, rinsed & dried on paper towels
2 bunches green onions, white & green parts, chopped
8 cloves garlic, peeled & pressed
1/3 cup white or rosé wine
2 tablespoons brandy
1/2 cup cream
3/4 teaspoon salt
Melt 2 tablespoons butter in large nonstick skillet. Sauté half of green onions & half of garlic over medium low heat until soft, about 5 minutes. Increase heat to medium high and add chicken livers. Stirring often, sauté for 8 minutes. [Cooking livers tend to spit, so use a spatter screen if you have one.] Add wine & brandy, increase heat to high, and continue to cook until livers are firm and barely pink inside, about 3-4 more minutes.
Add contents of skillet to blender. Add remainder of butter, green onions & garlic; cream; & salt. Puree until smooth, pour into bowl, and leave uncovered to cool slightly, about 15 minutes. Cover with plastic wrap, chill for at least 12 hours, and serve.
Here’s a nice blender: Waring Blender
