Ranch House Pâté with Cognac
Yield: serves 4
Cream cheese is the secret ingredient in this recipe-it smooths out the pate beautifully.
6 tbsp. butter
2 scallions, trimmed and finely chopped
Black truffle (optional), shaved
3 ⁄ 4 lb. chicken livers
1 tsp. salt
1 tsp. dry mustard
1 ⁄ 4 tsp. freshly ground nutmeg
Pinch ground cloves
4 oz. cream cheese
2 tbsp. cognac
Melt 2 tbsp. of the butter in a saute pan over medium heat. Add scallions and cook until softened but not browned, about 5 minutes. Meanwhile, if using truffle, finely chop all but 4 shavings (reserve these for garnish) and set aside.
Add chicken livers and cook, covered, over medium heat until just cooked through, 5-7 minutes.
Remove pan from heat and stir in salt, mustard, nutmeg, and cloves. Transfer to a blender or food processor and puree until smooth, about 2 minutes. Continue to process, blending in remaining 4 tbsp. butter, cream cheese, and cognac. Mix in chopped truffle (if using), then transfer to small bowls or well-oiled molds, cover with plastic wrap, and refrigerate until firm, about 24 hours.
Serve a generous portion of pate on a bed of greens with bread, olives, and caper berries, if desired, and garnish with reserved truffle shavings.
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