Silky whipped chicken livers and shallot jam on toast makes a sophisticated appetizer for any dinner party. The recipe comes from chef Bill Taibe of LeFarm in Westport, Connecticut.Also try: Shad Roe with Beets, Bacon, and Balsamic
Champagne and pate are holiday favorites, but the flavor of an in-season fruit stars here: A tart pomegranate gelatin glosses the surface of pate, which is made with chicken livers and served with baguette slices.
The pate, which should be chilled for at least eight hours, may be made up to one day ahead. Serve with toast-points made from thin-sliced white sandwich bread; remove crusts, and toast until just golden.