For a pretty touch, serve this sinfully smooth party-size spread garnished with thin slices of apple and sprigs of fresh basil. It's also wonderful piped onto Belgian endive leaves.
Ingredients
- 1/2 cup (125 mL) Butter, softened
- 1 Small onion, chopped
- 1 Small clove garlic, minced
- 3/4 lb (375 g) Chicken livers, trimmed
- 3 tbsp (50 mL) Cognac, or brandy
- 3/4 cup (175 mL) Shredded apple
- 1/4 cup (50 mL) Packed fresh basil leaves
- Pinch Each salt and pepper
- 1/4 cup (50 mL) Cream cheese, softened
Steps
- In skillet, melt half of the butter over medium heat; cook onion and garlic, stirring occasionally, for about 4 minutes or until softened and garlic is golden. Add chicken livers; cook for about 5 minutes or until browned but still slightly pink inside. Add cognac; cook for 1 minute or until almost evaporated.
- Transfer to food processor. Add apple, basil, salt and pepper; pulse until combined. Add cream cheese and remaining butter; purée until smooth. Spoon into serving bowl. Cover and refrigerate for 1 hour or until chilled. (Pâté can be refrigerated for up to 2 days.)
- Tip: Use tart apples that hold shape well (any pie apple).
