Brandy Pâté With Walnuts

Derek Farwagi

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Prep Time 20

Cook Time 10

Course Appetizer

Cuisine French

Calories

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.

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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.

Keyword Liver, Pate

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