Photography by Michael Alberstat
Food styling by David Grenier
Prop styling by Sally Shnier
First published in Wish September 2008
Baking | Sauté | Chicken | Appetizer | All categories...
food
Luxurious Port-Spiked Pâté
This decadent recipe is so easy to make, you may never buy store-made again!
Ingredients
| 1/2 lb | chicken livers, cleaned |
| 1 tbsp | unsalted butter |
| 2 tbsp | finely chopped shallots |
| 1 clove | garlic, minced |
| 1 | bay leaf |
| 1 tbsp | green peppercorns |
| 1/3 cup | white wine |
| 2 | eggs |
| 1/4 cup | port, reduced by half |
| 1 tsp | kosher salt |
| 2 cups | 35% cream |
| 1/4 cup | crushed pistachios |
Instructions
- Preheat oven to 325 F. Place chicken livers in a colander and rinse with cold water. Drain and pat dry.
- In a skillet, melt butter over medium heat and add shallots, garlic, bay leaf and peppercorns. Cook until shallots are soft, about 5 minutes. Add white wine and cook until almost evaporated. Add livers to skillet and cook briefly.
- Transfer to food processor and with motor running, add eggs, port and salt. Slowly add cream, continuing to process until mixture is smooth. Strain mixture through a colander over a bowl. Pass mixture a second time through a finer sieve (or a cheesecloth-lined sieve) into a clean bowl. Skim foam from top.
- Divide into four 1-cup ovenproof ramekins. Set ramekins into a larger ovenproof dish and pour in hot water until at least halfway up ramekins. Cover with tinfoil and bake 35 minutes or until just set. Cool, cover and refrigerate overnight.
- To serve, top with crushed pistachios.
Nutritional information
Per 2-tbsp serving: 99 calories, 9 g fat, 3 g protein, 2 g carbs. Excellent source of folate.
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