Chicken Liver and Blue Cheese Pate

“I love pate but have found it hard to find good recipes that aren't too "livery". The blue cheese is this recipe from Epicurious makes this delicious and flavorful without tasting like liver and onions!”
READY IN:
24hrs 20mins
SERVES:
6-8
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Line 2 cup dish or mold with plastic wrap, leaving overhang.
  2. Melt butter in large skillet over medium-high heat. Add onions and saute until beginning to brown, about 6 minutes.
  3. Sprinkle livers with salt and pepper. Add livers and thyme to skillet. Saute until livers are no longer pink in center, about 10 minutes. Remove skillet from heat. Add brandy; scrape up any browned bits.
  4. Place contents of skillet in food processor. Add cheese and blend until smooth. Season to taste with salt and pepper.
  5. Pack pate into prepared dish. Cover and chill in refrigerator for 1 day. Unmold to serve with cracker or baguette rounds.

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