Ranch House Chicken Liver Pate With Cognac Recipes

Steps:

• Melt 2 tablespoons of the butter in a sauté pan over medium heat.
• Add scallions and cook until softened but not browned, about 5 minutes.
• Meanwhile, if using truffle, finely chop all but 4 shavings (reserve these for garnish) and set aside.
• Add chicken livers and cook, covered, over medium heat until just cooked through, 5-7 minutes.
• Remove pan from heat and stir in salt, mustard, nutmeg, and cloves.
• Transfer to a blender or food processor and puree until smooth, about 2 minutes.
• Continue to process, blending in remaining 4 tablespoons butter, cream cheese, and cognac.
• Mix in chopped truffle (if using), then transfer to small bowls or well-oiled molds, cover with plastic wrap, and refrigerate until firm, about 24 hours.
• Serve a generous portion of pâté on a bed of greens with bread, olives, and caper berries, if desired, and garnish with reserved truffle shavings.
• Enjoy!

Steps:

• Cook chicken livers in boiling water for about 7-10 minutes; drain well.
• Blend chicken livers with all other ingredients EXCEPT PARSLEY with hand mixer.
• Chill until firm; shape into a log and roll in parsley if desired.
• Keep refrigerated until served.

Steps:

• Thinly slice onion. In a small saucepan combine onion, chicken livers, broth, and allspice and simmer, stirring occasionally, 10 minutes, or until chicken livers are cooked through. Drain liver mixture in a sieve and in a food processor purée with butter, Cognac, and salt until smooth. To facilitate cooling, transfer pâté to a plate and spread. Chill pâté in freezer, its surface covered with plastic wrap, 10 minutes.
• In a small bowl whisk cream until it holds stiff peaks and fold in pâté. Transfer pâté to a ramekin and chill in freezer, covered, 15 minutes.
• Serve pâté with crackers or toasts.

Steps:

• Combine chicken livers and milk in a bowl. Let soak in the refrigerator, about 2 hours.
• Melt 2 tablespoons butter in a saucepan over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add 1 1/2 teaspoon black peppercorns, garlic, red pepper flakes, and thyme; cook and stir until fragrant, 1 to 2 minutes.
• Remove chicken livers from the milk with a slotted spoon; add to the saucepan with balsamic vinegar and bay leaves. Season with salt and pepper. Cook until chicken livers are tender and no longer pink, 10 to 12 minutes. Remove from heat and cool slightly, 5 to 10 minutes.
• Transfer chicken liver mixture to a food processor. Add remaining 1 1/2 teaspoons black peppercorns and Scotch; blend until smooth. Add remaining 6 tablespoons of butter and pulse until fully incorporated into the mixture.
• Divide blended mixture evenly among 6 porcelain ramekins. Cover with plastic wrap and refrigerate until firm, about 6 hours.

Steps:

• Heat 2 tablespoons butter in a 12-inch heavy skillet over medium heat until foam subsides. Add shallot and garlic and cook, stirring occasionally, until softened and golden brown, 3 to 5 minutes.
• Pat livers dry and add to skillet. Cook over medium-high heat, turning once, until browned and just pink inside, about 4 minutes total. Add quatre épices, 1 teaspoon salt, and 1/2 teaspoon black pepper and cook, stirring, 30 seconds.
• Add Cognac and tilt skillet over gas burner to ignite (or ignite with a long match; use caution as flames may shoot up high). Cook, shaking skillet gently once or twice, until flames subside.
• Transfer mixture to a food processor and pulse, adding remaining 6 tablespoons butter, 1 tablespoon at a time, until smooth. Transfer to a bowl and chill, surface covered with plastic wrap, until set, about 3 hours. Let stand at room temperature about 15 minutes before serving.