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Chicken Liver Pate Recipe

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This recipe for Chicken Liver Pate, by , is from Novato Community Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Munther Massarweh - Executive Chef, WildFox


6 lb cleaned chicken liver
1 cup Bourbon (soak chicken livers 30 minutes)
3 cups chopped yellow onions
½ cup minced garlic
6 oz canola oil
¼ cup red wine
¼ cup Bourbon
1 Tbsp salt
1 Tbsp ground black pepper
1 Tbsp fresh thyme
½ cup white sugar
3 Tbsp white truffle oil
1 Tbsp gelatin
2 cups minced tart dried cherries

In a saucepan on high heat, sauté oil, onions and garlic. Then add chicken livers, cherries, red wine, bourbon, spices and sugar and cook until most of the red is gone (rare). Drain any extra liquid, blend thoroughly with gelatin. Pour into molds, top with a little demi gelatin mixture. Refrigerate until completely cooked.

Please note this is the restaurant recipe which is meant to serve large quantities of guests. The ingredient quantities can be scaled as needed depending on how many people you are serving.

Personal Notes:
Personal Notes:
A Bay Area native and Marin County resident, Restauranteur and Chef Munther Massarweh earned his reputation at Chicago's world famous Pump Room, where he served as the executive chef for five years. Munther has also run highly popular restaurants in San Francisco, Oakland, Wine Country and Hawaii. Currently, he is enjoying success with WildFox Steakhouse and The Speakeasy sports bar in Novato. In late spring of 2019, Munther will be opening Rickey's - an American Farm Fresh restaurant - also in Novato. He is considered one of the regions best chefs and one of the most successful operators, consultants and sought after caterers.




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