Not everybody is a huge fan of liver dishes. My love for them is also moderate, but these appetizers turned out to steel the show our last cocktail party. Super easy to make they feature a wonderful silky texture and great balance of liver, Sherry and Thyme flavor. The sweet pumpkin pickles are a recipe from my Grandma in Germany. A classic sweet-and-sour pickle (I guess I have to blog about that one in the future). I think any pickle you like would work. A bit of acidity makes the pate really burst with flavor.
1 pint fresh chicken liver
1 stock of butter cubed
1/3 of a cup heavy cream
1/3 of a cup Sherry wine (Madeira or Port would also work, I like the nuttynes of the Sherry)
1 finely chopped shallots
leaves from a few sprigs of Thyme
salt and pepper
Melt half of the butter over medium heat in a sauté pan. Sauté the the shallots with the thyme leaves until soft, avoiding browning of the shallots. Add the chicken liver and the sherry. Cook for approximately 4 to 5 minutes taking care that the center of the chicken liver stays pink.
The contents of the pan goes into the blender with the rest of the butter und cream. Blend until smooth. Season with salt and pepper to taster. Fill into a bowl (I strained it through a fine sieve, just to be sure) and refrigerate at least 3 hours. The pate will be smooth and delicious.
Toast some sour dough bread that you brushed with olive oil. Crouton, pate, sour pickle and some chopped chives and ready is this wonderful and elegant apetizer.
Last week’s New York Times inspired me to try my own chicken liver recipe.