Chicken Liver Paté Ingredients
- 1 to 1.25 pounds organic chicken livers, well-trimmed
- 10 to 15 white peppercorns
- 2 allspice berries
- 1 clove
- 3 coriander seeds
- 3/4 cup (6 oz / 180 g) Kalona SuperNatural Unsalted Butter, softened
- 1 large shallot, minced (about 1/2 cup)
- 1 garlic clove, germ removed and minced
- 2 tablespoon Kalona SuperNatural Whipping Cream
- 1 gelatin sheet (3 x 5-inches)
- 4–5 coriander seeds
- 2 allspice berries
- 1/4 cup (2 oz), plus 2 tablespoons sweetened cranberry juice
- 2 teaspoons granulated sugar
Place the livers in a non-reactive colander or strainer and allow to drain. Place on paper toweling to dry. Set aside.
Using a mortar and pestle pulverize the spices to a fine powder. Set aside.
In a medium skillet and on medium heat about 2 tablespoons of Kalona SuperNatural butter. Add the shallots and sauté about 5 minutes or just until translucent. Add the garlic and continue to cook about another minute, being careful not to let the garlic brown or the butter burn. Add the spices and cook for an additional 10 seconds so that the spices bloom. Remove the mixture to a heat proof bowl.
Wipe out the pan if necessary, place back on medium heat and add another 6 tablespoons butter. Once butter is hot, add the livers (in batches if necessary) so as not to crowd the pan. Quickly sauté, searing the outside, but keeping the inside pink in color. If cooking in batches remove the livers as they cook, add remaining livers and cook in the same method.
After all the livers have been cooked, add the contents to a blender along with the sautéed onions and remaining butter. Blend until the paté is completely smooth. Once smooth add the Kalona SuperNatural Whipping Cream and blend just until combined.
Pack in 3 ounce mason jars or ramekins and allow to cool to room temperature. Cover and refrigerate until cold.
To make gelée:
Place the gelatin sheet in a small bowl of cold water and allow to bloom (soften). This should take about 10 minutes. While the gelatin is blooming, using a mortar and pestle, pulverize the spices and set aside. Place sweetened cranberry juice, sugar and spices in a small saucepan. Heat to a simmer and dissolve the sugar. Turn off the heat and strain to remove any spice bits. Return the port to the pan and keep hot.
After the gelatin has bloomed, remove the sheet from the water and squeeze out any excess. Add the gelatin to the hot port mixture, stirring until the gelatin has dissolved. Pour into a small heat proof measuring cup and divide evenly over the ramekins of paté. Allow to cool and then return to the refrigerator.
The paté will keep in the refrigerator for up to 3 days or in the freezer for a couple of months.
To serve allow paté to come to room temperature. Spread a bit of the gelée and paté in crostini and serve.
Recipe courtesy of Chef Bret Bannon from Bret’s Table.