All Recipes Best Recipe Appetizers and Snacks Dips and Spreads Recipes Pate Recipes

Ingredients

½ cup dried currants 2 tablespoons brandy-based orange liqueur (such as Grand Marnier®) 1 cup butter, divided 1 onion, finely chopped 2 cloves garlic, minced 2 pounds chicken livers, trimmed ½ cup heavy whipping cream 1 teaspoon dried thyme ½ teaspoon ground allspice salt and ground black pepper to taste

Nutrition Info

105.7 calories carbohydrate: 2.8 g cholesterol: 122.9 mg fat: 8.3 g fiber: 0.3 g protein: 4.7 g saturatedFat: 4.9 g servingSize: - sodium: 61.4 mg sugar: 2 g transFat: : - unsaturatedFat: : -

Place currants in a small bowl, cover with orange liqueur. Let soak until plump, about 1 hour.
Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir onion and garlic in the hot butter until softened, about 1 minute. Add chicken livers, cook and stir until no longer pink in the center, 5 to 8 minutes.
Place remaining 3/4 cup butter, chicken liver mixture, heavy cream, thyme, and allspice in a food processor, blend until smooth. Transfer to a bowl and stir in currants and orange liqueur. Season pate with salt and pepper.
Divide pate among small ramekins. Refrigerate until firm, at least 3 hours.

4 cups

This has a tiny hint of something special that nobody seems to be able to identify, along with currents this is a unique pate.