Pate Diana

Recipe Ingredients

1 cup	198g / 7oz	Butter
1/2 cup	31g / 1.1oz	Onions - chopped
2 tablespoons	30ml	Shallots - chopped
1/4 cup	36g / 1.3oz	Apples; chopped - peeled
1 lb	454g / 16oz	Chicken livers - halved
1/4 cup	59ml	Apple wine or brandy
3 tablespoons	45ml	Whipping cream
1 teaspoon	5ml	Lemon juice
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Black pepper
1/2 cup	99g / 3.5oz	Butter - clarified
		Apple slices - (optional)

Recipe Instructions

Soften 10 tablespoons butter and set aside. Melt 3 of remaining tablespoons butter in skillet. Add onions and shallots. Cook until tender, stirring, about 5 minutes. Add chopped apples and cook until tender, about 3 minutes. Place apple mixture in blender.

Melt remaining 3 tablespoons butter in skillet. Add chicken livers and stir 3 to 4 minutes until livers are browned outside and pink inside. Add wine and cook and stir 2 minutes longer. Transfer liver mixture to blender with apple mixture.

Add 2 tablespoons cream and blend at high speed until smooth. Add more cream, if necessary, to make mixture smooth. Press through medium-fine strainer into mixing bowl. Cool thoroughly, stirring once or twice. (Pate will become oily if not completely cooled.)

In another bowl, cream 10 tablespoons softened butter with electric mixer and add liver mixture, a little at a time, beating well after each addition. Stir in lemon juice, salt and pepper. Pour pate into crock or ramekins, smoothing top with spatula.

Pour enough clarified butter over top to form seal. Store in refrigerator up to 1 week or freeze, in appropriate containers, if desired. Serve chilled and garnished with apple slices, if desired.

Source:
PASTA MONDAY TO FRIDAY SHOW #PS6507

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