Prep and assembly 20 min cook 10 min
As far as appetisers go there is little that is as festive as a silky smooth, brandy laced chicken liver pâté.
This is my wife Marcelle’s speciality and is a quick and easy recipe. The chicken livers are briefly sautéed with onions and herbs before they are blended in a food processor with the brandy. Crushed walnuts are then added for a little crunch.
The recipe’s highlight is the rich Majdool date and pomegranate molasses paste that accompanies it.
You spread a little pâté on toasted baguette, top it with a little date paste, garnish with pomegranate seeds, enjoy and repeat.
Brandy Pâté With Walnuts
by
Derek Farwagi
Equipment
- Food processor, three 4 oz ramekins, small bowl for date paste
Ingredients
- 4 Dried Majdool (or any other) dates
- 1-2 tsp Pomegranate molases to taste
- 1 stick Unsalted butter
- 1 cup Finely chopped onion
- 1 large Garlic clove, minced
- 1 lb Chicken livers, trimmed
- 2 tsp Fresh thyme or 1 tsp dried
- 2 tsp Fresh marjoram or 1 tsp dried
- 2 tsp Fresh sage or 1 tsp dried
- ¼ tsp Allspice
- 4 tbsp Brandy, bourbon or whiskey
- 1 cup Walnuts
- 1 tsp Salt
- 1 tsp Freshly ground black pepper
- ¼ cup Pomegranate seeds for garnish
- ½ Baguette sliced
Instructions
- If needed, pit the dried dates and remove the hard crown.
- In a small bowl (or cup), soak the dried dates in boiling water and set aside.
- Melt one stick of butter in a large non stick skillet over moderately low heat.
- Add onions and garlic untill soft ( about 5 minutes) then add trimmed chicken livers and seasoning and cook for about 8 minutes. Liver should be slightly pink not overcooked and dry.
- Stir in 4 tablespoons of liquor and remove from heat.
- Blend in food processor until smooth. Adjust salt and pepper.
- Remove processor blade and blend in one cup of crushed walnuts to pâté then transfer to ramekins.
- Smooth top of pâté and garnish with pomegranate seeds.
- Drain dates, mix with 1-2 tsp pomegranate molasses and serve in a small bowl.
- Serve dates and pâté at room temperature.
- Slice and toast baguette.
Notes
Pâté can be refrigerated for a couple of days or frozen for up to a month. If you plan to do that, cover the pâté with a thin film of clarified butter to keep it moist.
To clarify butter Just heat some on a moderate heat until it froths (but does not brown). Let it cool for a few minutes then skim the froth off with a spoon.
Tried this recipe?Tried this recipe? Let me know how it turned out.
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