Maple-syrup-glazed apples are an exquisite side dish to serve with a savory chicken-liver pate made with garlic, mushrooms, and scallions.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

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

Reviews (3)

80 Ratings
  • 5 star values: 12
  • 4 star values: 29
  • 3 star values: 25
  • 2 star values: 11
  • 1 star values: 3
Rating: Unrated
12/27/2008
Up to one week w/o apples.
Rating: Unrated
12/27/2008
It can be refrigerated up to one week w/o apples.
Rating: Unrated
12/26/2008
How can I know how long this will keep in the fridge?
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