We all hope you and your family had a fantastic Thanksgiving. Between Aunt Emily's malfunctioning hearing aid and The Box's over-portioned servings of pie...it was quite a day! The above photo is hands-down one of my favorite Thanksgiving recipes. It's a chicken liver paté. Words cannot describe how much I love this. If you're not a fan of chicken liver, this is not the appetizer for you. But if you're looking for something unique with a beautiful presentation, give this one a try. The Iaciofano's have been making it for years.
Crust - What You Need:
8 ounces of cream cheese
8 ounces of unsalted butter
¼ c sour cream or heavy cream
1 ¼ t salt
2 ½ cups of flour.
Crust - What To Do:
Combine cream cheese and butter and add sour cream and salt and pulse then add the flour. Wrap in plastic and refrigerate 30 minutes.
So easy, even The Box can do it!
Pate - What You Need:
¾ pound of chicken livers cut into chunks
1/3 c madiera wine
5 T butter
2 slices of bacon drained and chopped
3 cloves of garlic crushed
2 large shallots minced
2 T cognac
¾ pound smoked ham ground
¾ pound ground pork
2 t. thyme
1 t dried basil
1 cup fresh parsley minced
2 large eggs beaten
2 T heavy cream
salt and pepper
1 egg beaten with 1T milk for glaze
Pate - What To Do:
Soak chicken liver pieces in madiera wine for 30 minutes. Drain. Melt butter in fry pan and add liver pieces, bacon, garlic and shallots and cook until livers are cooked but still pink. Warm the cognac and add to livers.
Add ground ham, pork, thyme and basil. Mix and cook over medium heat stirring frequently. About 5 minutes. Remove from heat and add parsley, eggs and cream. Add salt and pepper to taste and set aside to cool.
Roll out 1/3 of the dough into a rectangle about 1/8 in thick. Trim edges so they are even. Spread one third of the pate on one half of the pastry leaving 1” border. Fold over and press edges with a fork and brush with egg/milk glaze. Repeat.
Bake in preheated 400 degree oven on a lightly buttered baking sheet for 25 minutes.
Note: You can freeze these for up to 3 weeks. Do not defrost before baking but add 10 minutes to the baking time.