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Epicurious

Liver and Blue Cheese Pâté

4.6

(14)

Larry Leichtman of Phoenix, Arizona, writes: "Thirteen years ago, I sold my business in Los Angeles and moved to Phoenix. One of the first things my neighbors discovered about me was that I love to cook. We get together often, and I'm usually the one in the kitchen. Being the cook means never having to do the dishes."

Serve with crackers or baguette rounds.

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

2 tablespoons (1/4 stick) butter
1 1/2 cups chopped onions
1 pound chicken livers, halved, trimmed
1 tablespoon chopped fresh thyme
2 tablespoons brandy
4 ounces blue cheese, crumbled

Preparation

  1. Line 2-cup dish or mold with plastic wrap, leaving overhang. Melt butter in large skillet over medium-high heat. Add onions; sauté until beginning to brown, about 6 minutes. Sprinkle livers with salt and pepper. Add livers and thyme to skillet. Sauté until livers are no longer pink in center, about 10 minutes. Remove from heat. Add brandy; scrape up any browned bits. Place contents of skillet in processor. Add cheese; blend until smooth. Season with salt and pepper. Pack pâté into prepared dish. Cover; chill 1 day. Unmold to serve.

TagsLiverPoultryBlue CheeseCheeseDairyStarterDinnerGluten FreeNut FreeEasy5 Ingredients or FewerSauteFood ProcessorNew YearsBon Appétit
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