Chicken Liver Pate

The Washington Post, August 6, 2008

• • Course: Appetizer, Snack
• • Features: Fast

Summary:

The pate can be refrigerated in an airtight container for up to 1 week.

Serve with whole grain bread or toasted croutons.

12 to 18 servings; makes about 2 1/2 cups

Ingredients:

• • 3 tablespoons unsalted butter, plus 4 tablespoons (1/2 stick), softened
• • 1 pound chicken or duck livers, or a combination
• • 1/2 pound mushrooms, cleaned and coarsely chopped
• • 1 bunch scallions, white and light-green parts, coarsely chopped
• • 2/3 cup dry white wine or vermouth
• • 1 medium clove garlic, mashed
• • 1/2 teaspoon powdered mustard
• • 1/4 teaspoon dried dill
• • 1/4 teaspoon dried rosemary
• • 1 tablespoon freshly squeezed lemon juice
• • Sea salt

Directions:

Melt the 3 tablespoons of butter in a large heavy skillet over medium heat. Add the livers, mushrooms and scallions; cook for about 10 minutes, stirring occasionally, until the livers are browned. Add the wine or vermouth, garlic, powdered mustard, herbs and lemon juice. Increase the heat to medium-high; bring to a boil and cook, uncovered, for 8 to 10 minutes, until the liquid is gone. Transfer the mixture to the bowl of a food processor and allow to cool.

When it has cooled completely, add the 4 tablespoons of softened butter. Process until smooth, then taste and season with salt as needed. Transfer to a crock or mold; cover and refrigerate for at least 30 minutes and up to 1 week.

Recipe Source:

Adapted from the revised second edition of "Nourishing Traditions," by Sally Fallon with Mary G. Enig (New Trends, 2000).

59 calories, 3g fat, 2g saturated fat, 92mg cholesterol, 35mg sodium, 1g carbohydrates, n/a dietary fiber, n/a sugar, 5g protein.