Perfect Party Pate

Pate was always something I thought must be really difficult to make. It looks like it takes “advanced skills”. Guess what? It’s not and it doesn’t. It’s so simple and easy to make. Even if you aren’t a liver fan, this dish will win you over, and bonus, it’s good if you are following a gluten-reduced or celiac diet.

This Perfect Party Pate requires little prep and cooking time and best of all can be made the day before! The recipe makes a larger quantity, so you can freeze it for later festivities!

Prep time: 5 minutes; Cook time: 10 minutes + 4+ hours chilling; Serves: 3 cups

What you need:

• 1 lb chicken livers, cleaned
• 1/2 cup butter (you will use 2 tbsp to cook the livers and melt the rest)
• 
1 shallot, finely chopped
• 1 tsp fresh thyme
• 1 tsp fresh rosemary finely chopped
• 1/3 cup brandy (split into halves)
• 3/4 cup whipping cream
• ½ tsp salt
• 1/4 tsp pepper
• sliced baguette, sweet cocktail onions, sweet gherkins

What you do:

• In a frypan over medium-high heat, heat 2 tbsp of butter

• When melted, add the chicken livers

• Cook until lightly brown, but still pink in the middle, about 5 minutes
• Add the shallots, thyme, rosemary, salt and pepper

• Stir and cook until shallots are soft, about 1 minute
• Add half of the brandy, cook until evaporated, about 30 seconds

• Remove from heat and let cool, about 10 minutes
• Put chicken liver mix into a food processor and purée

• Through the top, while machine is running, pour in the melted butter

• Pour in the remaining brandy

• Pour in the cream

• Taste, adjust salt and pepper if necessary

• Pour into bowls

• Refrigerate until set (approximately 4 hours to overnight)
• Serve

• Enjoy with sliced baguette, sweet cocktail onions and gherkins

• This is such an elegant appetizer

• And so easy!

• Pate can be made in advance and frozen – if you are freezing,
• Melt 2 tbsp butter

• Pour it over the pate

• Put in fridge until it hardens

• Wrap tightly and put in the freezer
• Thaw frozen pate in fridge