Yum! Keeps up to 2 months frozen.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set aside 1/2 cup butter to soften slightly.

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  • Place onion and apple in a food processor with the steel knife blade; process until coarsely chopped.

  • Melt 3 tablespoons butter in a large skillet over medium heat. Add onion and apple; cook and stir until lightly browned, 5 to 10 minutes. Return onion and apple to food processor.

  • Melt 5 tablespoons butter in the same skillet over high heat; cook chicken livers until browned and just done inside, about 5 minutes. Reduce heat to low and pour in brandy; allow to warm up without stirring. Carefully light the liquid; let flames subside.

  • Transfer chicken liver mixture to the food processor with onion and apple. Add cream and process until very smooth. Transfer mixture into a bowl and refrigerate until cool, at least 30 minutes.

  • Cut the softened 1/2 cup butter into pieces and process in the food processor; add about 1/3 of the liver mixture and blend about 5 seconds. Repeat 2 more times with remaining liver mixture. Add lemon juice, salt, and pepper and blend well.

  • Transfer pate to a serving dish or several small dishes; top with 1 tablespoon melted butter. Cover loosely with plastic wrap; refrigerate until chilled and set, about 3 hours.

Nutrition Facts

165.4 calories; 4.8 g protein; 2.7 g carbohydrates; 137.4 mg cholesterol; 320.1 mg sodium. Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
04/20/2019
4.20.19 Didn’t want to do the flaming brandy step (I’m not fearless), so I added it early to the chicken livers while they were cooking, allowing enough time for the alcohol to cook off and just leave the brandy flavor. I also did not add the melted butter at the end (mostly for presentation concerns) and just garnished with some chopped parsley. I had some caramelized onion on hand, so I did garnish/top some of the pate crostini with it, which by the way, was a delicious variation. The addition of the apple is a good one, as I think it tempers what often can be a somewhat harsh liver flavor…it works! Nice spreading consistency, mellow flavor, creamy, good recipe! Having pate-loving friends over tomorrow for Easter dinner, so I think they’re in for a treat. Thanks for sharing. Read More
(2)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/20/2019
4.20.19 Didn’t want to do the flaming brandy step (I’m not fearless), so I added it early to the chicken livers while they were cooking, allowing enough time for the alcohol to cook off and just leave the brandy flavor. I also did not add the melted butter at the end (mostly for presentation concerns) and just garnished with some chopped parsley. I had some caramelized onion on hand, so I did garnish/top some of the pate crostini with it, which by the way, was a delicious variation. The addition of the apple is a good one, as I think it tempers what often can be a somewhat harsh liver flavor…it works! Nice spreading consistency, mellow flavor, creamy, good recipe! Having pate-loving friends over tomorrow for Easter dinner, so I think they’re in for a treat. Thanks for sharing. Read More
(2)
Rating: 5 stars
04/20/2019
4.20.19 Didn’t want to do the flaming brandy step (I’m not fearless), so I added it early to the chicken livers while they were cooking, allowing enough time for the alcohol to cook off and just leave the brandy flavor. I also did not add the melted butter at the end (mostly for presentation concerns) and just garnished with some chopped parsley. I had some caramelized onion on hand, so I did garnish/top some of the pate crostini with it, which by the way, was a delicious variation. The addition of the apple is a good one, as I think it tempers what often can be a somewhat harsh liver flavor…it works! Nice spreading consistency, mellow flavor, creamy, good recipe! Having pate-loving friends over tomorrow for Easter dinner, so I think they’re in for a treat. Thanks for sharing. Read More
(2)