During a Covid stock-up shopping spree, I purchased a container of chicken livers for the grand total of $1.47 and put it in the freezer, not knowing how I would use it. Eventually, I made this pâté from using a bag of frozen roasted mushrooms, and other ingredients I can remember using when making pâté in the past. It freezes well.
We served it during our outdoor patio parties.
The best little hors d'ouevres using this pâté is: a small dry toast spread with a little cherry jam, a smear of pâté and a cilanto leaf on top. It also works well with crisp celery sticks. Or any good dry, firm cracker.
---Barbara
Chicken Liver Pâté with Prosciutto, Roasted Mushrooms and Shallots
Makes 8 cups
4 ounces prosciutto, cubed
1 cup shallots, chopped
8 ounce bag of frozen roasted mushrooms, defrosted, drained
1 container (2 cup) chicken livers, drained
1 T. red pepper flakes
8 ounces cream cheese
1/3 cup brandy or cognac
1/2 cup butter
egg whites from 3 -4 eggs
1.5 t. dry mustard
1/2 t. grated nutmeg
1/4 t. ground cloves
1/2 t. sea salt flakes (Maldon)
1/2 t. garlic powder
On medium high heat, in a large skillet, saute prosciutto, shallots, with red pepper flakes until shallots are translucent.
Add drained livers, drained mushrooms and cook gently, turning frequently until livers are the color of the mushrooms, and most of the liquid has evaporated.
Combine spices in a small bowl.
To the skillet, add butter to the mixture while on low heat. Add egg whites in a stream along with the cognac and cook gently until butter has melted.
Turn off.
In a food processor, add the cream cheese in large chunks, then add the cooled mixture and process until very smooth, scraping down the sides if necessary.
Taste, add salt if needed. (Doubt it.)
Scoop pâté into storage containers with tight fitting lids. Freeze.
When ready to serve, pull out a container to defrost overnight in the refrigerator, and transfer to a pretty bowl or ramekin for serving.
B