What’s not to love about this tasty little treat? It’s a snap to make, too; one large skillet, a couple of bowls, a food processor, and, well, rather a lot of good butter, but, hey!, this is an occasion food, right?
Our friend Barbara liked it a lot, tho’ she’d never had pâté before. Our other friend Barbara, liked it a lot as well, because she didn’t think it was too peppery – which is kinda strange since I quadrupled the amount of Tellicherry pepper called for and added a nice bit of Aleppo to boot.
•9 tbsp unsalted butter (1 stick + 1 tbsp)
•1 onion, diced
•1 large garlic clove, sliced
•1 shallot, diced
•1 tsp sea salt
•1/2 cup fresh parsley, chopped
•1 Granny Smith apple; peeled and cored
•1/4 tsp allspice
•1 lb chicken livers, trimmed
•1 tsp black pepper
•1/2 tsp Aleppo pepper
•2 tbsp brandy
Melt four tablespoons of the butter over medium heat, then add the onion, garlic and shallot with 1/2 teaspoon of the salt and sauté for four minutes.
Melt another four tablespoons of butter over medium heat and add the chicken livers, another 1/2 teaspoon of salt and the black pepper.
Cook the livers for five minutes, turning often.
Remove from the heat and stir in the brandy, then transfer to the bowl of a food processor fitted with the metal blade.
Add the remaining tablespoon of butter and process until smooth.
Note: the pâté will still be wicked hot, so remove the feed tube cover from your processor lid to allow the steam to escape while processing.
You can eat your pâté immediately, but it’ll be much more better if allowed to rest and chill overnight.
Serve with bread or crackers; and I wouldn’t say no to a decent bottle of champagne, preferably Nicolas Feuillatte.