Pate' Recipe

This is a very bad photo of the wreath I made yesterday. I will eventually have a good photo of the completed project.

Today's post is not a pretty one. There is nothing pretty about pate'. But, don't let that stop you from trying this recipe! This is the best pate' I have ever eaten. This used to be served at one of my favorite restaurants many years ago. They sat a bowl of it on the table when they seated you. It was love at first bite for me. I asked for the recipe and was denied. I wrote to the chef on a daily basis for months begging for the recipe. Finally, after several months, an envelop showed up with 50 copies of the recipe in it. Haha...I finally broke him down!

For obvious reasons, I only make this once a year. And I left the cream out of this photo.

Chop 2 cups of onions.

Saute' them in 1/2 cup of melted butter until they begin to turn golden brown. Add several bay leaves, 1 tablespoon of powdered cloves and 1 tablespoon of cinnamon. Add salt and pepper. Taste it later and adjust seasoning.

Add 2 1/2 cups of cleaned chicken livers. Saute' them stirring until they turn gray.

Add 1 cup of dry sherry.

Cook it over medium heat stirring until it turns pasty.

Add 1 cup of cream. Puree this mixture in a food processor until smooth.

Cube 2 1/2 pounds of butter and whisk it in piece by piece until it melts and is incorporated.

It should have a nice smooth silky texture.

Stir in 1/4 cup of chopped parsley.

Taste to see if it needs more salt. Pour into containers and refrigerate overnight before serving. This is wonderful spread on my no knead cranberry nut bread. It is wonderful spread on anything!

All of the food from the last weeks travels tomorrow with The Blog Tech to be served at my daughter's events. He will be guest blogging for a couple of days.


Pricilla said…
Nice, low fat, low cholesterol snack!
I can't wait to make this. Nice and easy and full of fat. I love it! The holidays only come once a year.
Anonymous said…
I´ve only helped one time to make paté but perhaps I should try this one. I love chicken liver and I (like most swedes) loved liver paté :-) I just have to remember to buy chicken liver when I get to the store next time :-)

Have a great day!
Marigold said…
Wait! What's that noise? Oh, it's just my arteries hardening. Oy.
Barbara F. said…
Jaz, the one food I absolutely won't touch no matter how good it is or looks, is liver!!!! :( I do adore a good lobster or shrimp veggie pate however) :) xo
Anonymous said…
I can feel my hips getting bigger as I read this,, dangerous stuff this is, delicous, but deadly, what a way to go!!! Death by pate,, sorry couldn't resist, this is a lovely addition to the holiday table for sure.I have never made pate but my husbands familt have grown up eating it so I know this will be welcomed .
Guillaume said…
My dad makes foie gras.
Bird said…
Oh boy... I brought home a big container of chicken livers from our organic grocer and intended on using them in chili and such... however, sorry to say, I was really freaked out by the smell and the consistency and they ended up going to the cats, whom were all extremely happy to receive them. My grandmother when she was alive and we were all young, would try and get us to eat liver, tongue, and once... even brain. Could never do it. Praise to all of you who have the ability to do it because organ meats are supposed to be super great for you.
Anonymous said…
First of all, your winter theme is sensational. I love the wreath. Also, I'm so impressed with your cooking skills and obviously your persistence has paid off. However, I have never tried pate - it has never sounded good to me, but heck, I'm the one that wouldn't try turkey stuffing until I was an adult. I couldn't believe what I had missed out on all my life. So who knows!
I'm sorry to say I hate liver. But my hubby LOVES it. Maybe I can get him to make this. Pate is one of his favorite things.
Rue said…
Do I have to write you each day for months to get the recipe for the Brandy Hard Sauce from the last post, or will you share? ;)
Hippo said…
Dry sherry (any sherry!) could be a problem for me, all the sell here is port, might try it with that.

You take the bay leaves out before blending the mixture, don't you?

Definitely going to try this next week. Just need to buy some suitable containers although I could use ramekin dishes and seal them with a bit of melted butter.