Pate`

I just happen to love Pate`! Such an in expensive treat, whips up quickly and can be frozen for later use (see tip at end). This again shows the importance of using the best, locally sourced products. I made some water crackers to serve and offered dill pickles. (In the summer I would also plate some radishes)

 

 

 

 

 

 

 

 

1 lb. chicken livers, rinsed, drained and patted dry

1 lg (or 2 small) shallots, peeled, sliced thin

2 cloves garlic, minced

1 1/2 tsp. of Quarte-epices**

8 tbsp.butter

3 tbsp. Brandy (or cognac)

4 oz. Jones Family simple chevre, room tmeperature

3 tbsp. honey

1 tsp. kosher salt

1/2 tsp. ground black pepper

 

 

 

** 1 tbsp. ground white pepper, 1 tsp. ground ginger, 1 tsp. ground nutmeg and 1/4 tsp. ground cloves

stir together. Store any remaining in a jar.

 

In a large skillet, melt butter over md/low heat. Add in shallot and garlic, stir and cook just to soft (3-5 minutes). Carefully add in chicken livers, turn up to med/high. Cook liver turning once, until still just pink. Sprinkle Quarte-epices and s/p, stir to combine. remove pan from heat pour, brandy. Return to heat and cook for about 3 minutes more.

 

Carefully pour liver mixture into a food processor. Pulse about 5-7 times. Add in chevre and honey. Process until very smooth. Adjust seasonings.

 

Pour into a bowl, cover (make sure to place wrap right on top of pate`) with plastic. Refrigerate for 4 hours, but better overnight.

 

Serve at room temperature with toast points, water crackers or toasted French bread.

 

***Make sure you keep the wrap touching the pate` when storing, this helps prevent oxidizing.

To freeze, divide the pate` into 4 oz jelly jars, leaving about 1/2" headspace. Melt 2 tbsp. of butter for each jar. Pour butter over the pate`, making sure to cover well. Cover, allow butter to set up, freeze for up to 6 months. Defrost as needed in refrigerator.