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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

CALVADOS AND CURRANT PATE Recipe

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This recipe for CALVADOS AND CURRANT PATE is from Cooking Capers With Dr. Dave, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 small celery ribs with leaves
4 whole peppercorns
6 cups water
1 tsp. salt
1 pound chicken livers
tiny pinch of cayenne pepper
2 sticks sweet butter
2 tsps. dry mustard
1/2 tsp. grated nutmeg
1/4th. tsp. ground cloves
1/4th. cup roughly chopped yellow onion
1 small garlic clove
1/4th. cup Calvados
1/2 cup dried currants
Directions:
Directions:
Add celery and peppercorns to 6 cups water in a saucepan. Add the salt and bring to a boil, reduce heat, and simmer for 10 minutes.

Drain livers, discard celery and peppercorns, and place livers in the bowl of a food processor fitted with a steel blade. Add remaining ingredients except currents and process until blended and very smooth.

Scrape into a bowl, stir in currants, and transfer the pate to a 3 to 4 cup terrine. Smooth the top of the pate, cover and refrigerate for at least 4 hours. Allow pate to stand at room temperature for 30 minutes. Recipe yields 3 cups of pate. Enjoy!
Number Of Servings:
Number Of Servings:
8 or more
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is one of my favorites. I hope it becomes one of yours as well.

 

 

 

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