Chicken Liver Pate

Round the Red Brick Ranchero, we like to celebrate “the Golden Hour.”

It’s the time right before sundown when Groom and I sit down with a glass of wine or a cocktail and reconnect.

Friday nights, the “Golden Hour” becomes “Order and Structure” as we visit with my mother and let the week fade away into the weekend.

Sometimes we have an hors d’oeuvre.

Sometimes not.

This week, Chicken Liver Pate.

Smooth, buttery, hints of nutmeg and Marsala.

Quickly made and travels well.

Make French bread toasts to accompany

One bite and I’m back at the Elegant Red Brick Ranch Home of my parents, cocktail party in full swing, Ella Fitzgerald singing the Cole Porter Songbook on the stereo, lots of chatter and clinking of glasses, Pops making his infamous vodka martinis and my mother’s wonderful food passed on trays to appreciative guests.

I hate to admit it, but I’ve eaten pounds of this in my lifetime.

And as long as chickens are willing to make the ultimate sacrifice, I’ll continue.

Chicken Liver Pate

½ pound chicken livers, rinsed and patted dry
1 stick unsalted butter
1 large shallot, chopped
2 good splashes Marsala
Coarse salt and freshly ground black pepper
¼ tsp freshly grated nutmeg

Heat a medium skillet over medium high head and add butter. When foamy, add the shallots and the chicken livers. Cook until done, probably takes five to seven minutes. Add the Marsala, cook for a couple of minutes, remove from heat and season with coarse salt, freshly ground black pepper.

Put in food processor and pulse until almost smooth. Add the nutmeg and pulse until smooth. Adjust seasoning.

Makes about a pint of pate. Lasts a week in airtight container if you’re not a chicken liver pate freak.

French Bread Toasts

1 loaf French bread, thinly sliced
Extra virgin olive oil or roasted garlic oil or melted butter or nothing
Freshly ground black pepper

Preheat oven to 400.

Arrange slices on cookie sheet. Brush with oil or butter or leave plain.
Grind pepper over the slices.

Put in oven for about 10 minutes until done.

Remove from oven and let cool on rack. Makes about 20 -30 slices. (Depends on the size of the loaf, you want these thin).

Keep in airtight container. Do not store in plastic bags.

Click here for a printable recipe!

One Year Ago on Feeding Groom

Chicken Liver Pate