Wednesday, November 30, 2011

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.