I love a good pate!

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Makes 2 cups

You will need:

 

1 stick unsalted butter, divided

1 shallot, chopped

3 cloves garlic, chopped

1 lb chicken livers, trimmed and rinsed

1 teaspoon kosher salt

1⁄2 teaspoon black pepper

1⁄2 teaspoon ground ginger

1⁄4 teaspoon ground nutmeg

1⁄4 teaspoon ground cloves

3 tablespoons cognac

1 cup red grapes

1 tablespoons olive oil

toasted baguette or crackers

  1. In a large sauté pan, melt 2 tablespoons butter over medium heat.
  2. Add shallot and garlic and cook until softened and golden, about 5 minutes.
  3. Pat livers dry and add to pan. Sauté until browned, about 4 to 6 minutes.
  4. Stir in salt, pepper, and spices and cook 1 minute.
  5. Add cognac and cook over high heat until almost all absorbed for about 2 to 3 minutes.
  6. Transfer to a food processor and run until smooth, adding remaining butter 1 tablespoon at a time, until all incorporated.
  7. Transfer mixture to a bowl and cover with plastic wrap.
  8. Refrigerate until set, about 3 hours.
  9. Preheat oven to 400°F.
  10. Toss grapes and olive oil together to coat and spread out on a sheet pan.
  11. Roast for 25 minutes, shaking and smashing lightly with a fork or potato masher halfway through roasting.
  12. Let stand 15 minutes before serving with baguette or crackers and side dish of roasted grapes.

TIP:

Photography by Food+Styling by Carrie Purcell | Photography by Andrew Purcell

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