Zesty and full of flavor, this Truffle Pâté is laced with real truffles, fresh lemon, rich Triple Sec, and a variety of onions to make a truly flavorful appetizer. Serve this creamy recipe with the crackers of your choice, crisped toast points, or endive boats. This recipe also pairs well with a light white wine or champagne of your choice.
- 1-ounce truffles
- 1 cup beef broth
- 1 1/2-pounds chicken livers
- 1/2 medium onion, chopped
- 1 apple peeled, cored, and chopped
- 2 tablespoons shallots or green onions, minced
- 1/4 cup fresh lemon juice
- 1/4 cup cold water
- 2 tablespoons plain gelatin
- 1 cup butter, 2 sticks, cut into pieces
- 2 tablespoons Triple Sec
- 1 teaspoon salt
- 1 dash dry mustard
- freshly-ground black pepper to taste
Preparation time 20mins
Cooking time 45mins
Clean the truffles with a soft brush. Dice large specimens to 1/4-inch and split small truffles to release the flavor. In a saucepan, bring the beef broth to a boil, then simmer the truffles for 20 seconds. Pour the broth through a sieve into a bowl and set the truffle pieces and the broth aside.
Oil a 5-cup mold or enough small crocks to hold 5 cups. Combine the livers, onion, apple, reserved broth, and shallots in a medium saucepan and bring to a boil over medium heat. Reduce the heat, cover, and simmer for 5 minutes. Blend the lemon juice, water, and gelatin in a small bowl, stirring well until the gelatin dissolves. Pour into the liver mixture and mix thoroughly. Remove from the heat and add the butter a little at a time, blending well after each addition. Stir in the remaining ingredients. Let cool 15 minutes.
Transfer the mixture to a blender or a food processor and puree until nearly smooth. Let stand 10 minutes. Pour into a mold or crock, layering in about 3 layers of truffle pieces. Cover and chill overnight. Even better, chill for 24 to 48 hours to develop the truffle flavor in the pâté.