The Best of Gourmet 1988
Serves 4
Intro
Ingredients
- 1 large Mcintosh or Granny Smith apple
- ¼ cup minced onion
- ½ stick (¼ cup) unsalted butter, cut into tablespoons and softened
- ½ pound chicken livers, halved and trimmed
- 3/4 teaspoon salt
- 2 teaspoons minced fresh thyme leaves or 3/4 teaspoon dried, crumbled
- ¼ cup plus 2 teaspoons Calvados (apple brandy, substitute regular brandy)
- ¼ cup apple cider or juice
- 1 teaspoon fresh lemon juice
- ¼ cup apple jelly
- 4 small thyme sprigs for garnish if desired
- toast points as an accompaniment
Directions
Core the apple and halve it lengthwise, reserving 1 half, wrapped well in plastic wrap for garnish. Peel and slice thin the remaining half apple, in a skillet cook it and the onion in 1 tablespoon of the butter, covered, over moderately low heat, stirring occasionally, until they are tender, and transfer the mixture to a food processor.
In the skillet heat 1 tablespoon of the remaining butter over moderately high heat until the foam subsides and in it sauté the chicken livers, patted dry, stirring, for 2 minutes. Add the salt and the minced thyme, sauté the chicken livers for 1 minute more, or until they are golden on the outside but still pink within, and transfer them to the food processor.
To the skillet add 3 tablespoons of the Calvados, heated, ignite it carefully, and swirl the skillet gently until the flames go out. Add the cider, boil the mixture until it is reduced to about 1 tablespoon, and transfer it to the food processor.
Purée the apple, chicken liver, and cider mixture and force the purée through a fine sieve into a bowl. Stir in the remaining 2 tablespoons butter, 1 tablespoon of the remaining Calvados, the lemon juice, and salt and pepper to taste, stirring, until the mixture is combined well.
Divide the pâté mixture among four ¼ cup ramekins, smoothing the tops, and chill the pâtés, covered, for 1 hour, or until they are set.The pátés may be made up to this point 2 days in advance, the surfaces kept covered, and chilled.
In a small saucepan heat the jelly with the remaining 2 teaspoons Calvados over moderately low heat, stirring, until it is melted and keep the mixture covered.
Cut 8 very small thin slices from the reserved apple half, arrange 2 of them and a thyme sprig decoratively on each pâté, and with a pastry brush brush the pâtés lightly with some of the jelly mixture.
Chill the pâtés, covered with plastic wrap, for at least 15 minutes and up to 3 hours and serve them with the toast points.
Notes
This can be made in a larger container, and the apple jelly garnish is optional. This is a pretty generous serving for 4. You can make 6 instead.