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Bette's Chicken-Liver Pate with Sauteed Maple Syrup Apples

The pate can be refrigerated (without the apples) for up to one week.

  • servings: 8

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Ingredients

  • 15 tablespoons (1 7/8 sticks) unsalted butter
  • 3/4 pound chicken livers, rinsed and drained
  • 1/2 pound white mushrooms, sliced
  • 1/3 cup chopped scallions, white and pale-green parts only (about 3 scallions)
  • 1 tablespoon minced garlic, (2 to 3 cloves)
  • 1 teaspoon paprika
  • Coarse salt
  • 1/3 cup white wine
  • 1 teaspoon fresh thyme
  • 1 loaf crusty bread, for serving
  • Sauteed Maple Syrup Apples

Directions

  1. Step 1

    Melt 3 tablespoons butter in a large skillet over medium-high heat. Add livers, mushrooms, scallions, garlic, and paprika. Cook, stirring occasionally, until livers are cooked through, about 5 minutes. Stir in 1 teaspoon salt. Add wine and thyme. Reduce heat to low; cover. Cook until mushrooms are very soft, about 10 minutes. Let mixture cool completely.

  2. Step 2

    Process mixture and remaining 12 tablespoons butter in a food processor until smooth. Stir in 1 1/2 teaspoons salt. Transfer pate to an airtight container or a ramekin; cover with plastic wrap directly on surface. Refrigerate until firm, at least 2 hours or overnight. Serve with bread and sauteed apples.

Source
Martha Stewart Living, October

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Reviews (3)

  • veggielover 27 Dec, 2008

    Up to one week w/o apples.

  • veggielover 27 Dec, 2008

    It can be refrigerated up to one week w/o apples.

  • bird231 26 Dec, 2008

    How can I know how long this will keep in the fridge?