Chicken Liver Pâté with Roasted Peppers on Toasts

By á-73576

Chicken Liver Pâté with Roasted Peppers on crispy toasts is the perfect way to start any elegant dinner party or Saturday night soirée. Pair will your favorite bubbly champagne to cut the richness or even a luscious red wine to bring out the richness. This dish has components of sweet and savory with rich chicken liver pâté and roasted red peppers to garnish.

Ingredients

• ROASTED RED PEPPER TOPPING:
• For the Chicken Liver Pâté
• 10 about 10-ounces, chicken livers, cleaned, any stringy sinew removed, patted dry, and roughly chopped
• 3 to 3 1/2 tablespoons butter, sliced
• 1 small shallot, diced
• 5 tablespoons brandy
• 5 tablespoons heavy cream, a bit more or less as desired
• small pinch nutmeg
• 1/2 to 1 teaspoon kosher salt according to taste
• 1/4 teaspoon cracked black pepper
• 2 roasted red peppers, fresh or jarred, chopped
• 2 small cloves garlic, chopped
• 5 to 6 tablespoons fresh chopped parsley
• Kosher salt to taste
• cracked black pepper to taste
• 1 baguette, thinly

Details

Servings 12
Preparation time 20mins
Cooking time 50mins
Adapted from spicedpeachblog.com

Preparation

Step 1

Preheat oven to 200°F. Slice baguette, brush with olive oil, and heat on a baking sheet for about 10 minutes until bread is just crisped.

In a glass bowl, combine chopped roasted peppers, garlic, and parsley, sprinkle with salt and pepper, check and adjust seasoning according to taste, then chill until serving.

Heat a medium sized sauté pan (nonstick may be used) drop in the butter to melt, add in shallots and cook on low heat until softened and translucent, a few minutes. Raise the burner temperature to medium-high heat, scrape in the chicken livers, spreading around pan so livers are not crowded and all in one layer. Shake pan then stir lightly turning chicken livers as they begin lightly browning about 2 to 3 minutes each side. Pour in the brandy, then tip the pan slightly to flame the brandy, shaking the pan vigorously until the flame subsides, about 20 seconds. Continue cooking another few minutes until the brandy has evaporated and absorbed into the chicken livers and the livers are cooked just through to a very mild pink. Turn off heat.

Remove to a food processor, pulse a few times until beginning to smooth, sprinkle in the nutmeg, then drizzle in the heavy cream continuing to briefly pulse until the mixture is smooth. Remove pâté mixture to a glass bowl, stir in salt and pepper, check seasoning and adjust to taste. Chill until serving or up to 3 days.

Chicken Liver Pâté may be served mounded on a plate, smoothed in a medium size bowl, or spread individually on toasted baguette slices first topped with the roasted peppers.