Chicken Liver Pâté with Pickled Red Onions
The cooler weather is slowly arriving, and my cooking seems to include the rich flavors of fall. It’s also that time of year where I gather with friends around the outdoor fireplace with delicious food and wine. I always leave the wine selection up to my husband, and he never disappoints. I, on the other hand, enjoy creating a variety of platters that I present in a few courses. I’ll usually begin with a cheese and pâté platter with plenty of accompaniments. We’ll work our way into a dessert platter that might simply be a selection of treats, homemade or from our local bakery, that I cut into bite size pieces. My most requested platter is the s’mores platter that includes my homemade marshmallows with a lineup of chocolates and graham crackers. Each course is like a treasure hunt of your favorite nibbles
My autumnal snack platters often include my chicken liver pâté which is rich and spreadable. It is complimented with the fall flavor of cloves in my pickled red onion recipe. Together, these are delicious spread on crostini, or on a tart apple slice. Pâté with pickled onions are a great addition to any platter that you might serve on a crisp fall evening. So when there’s a chill in the air, gather a few cushions and some warm throws. Then head to your outdoor space with a snack platter as you enjoy the autumnal weather. Cheers!!!!
Chicken Liver Pâté
Servings: 4 cups
½ cup butter
2 cups white or yellow onions, diced
1 teaspoon dried thyme leaves
1 teaspoon coarse black pepper
2 lbs. chicken liver, rinsed and well drained
1 teaspoons kosher salt
1/2 cup white truffle oil
Special equipment: food processor, ramekins or glass jars (optional)
1. In a large skillet on medium heat, melt the butter. Add the onions, thyme and black pepper and cook until onions are translucent, 8-10 minutes.
2. Add livers, stirring often, and cook until brown on the outside and still pink in the center, 8-10 minutes.
3. Using a slotted spoon to drain excess liquid, transfer liver and onions to a food processor. Add salt and pulse until livers are chopped. With the processor running add truffle oil and process until smooth, about 2 minutes. Taste and adjust salt and pepper if needed.
4. Pour into ramekins or jars and let cool uncovered. Cover with plastic wrap or an airtight lid and refrigerate up to 5 days.
Pickled Red Onions
Servings: 2 cups
2/3 cup rice vinegar or champagne vinegar
1/3 cup water
1/3 cup sugar
2 teaspoons kosher salt
¼ teaspoon ground cloves
2 cups red onions, thinly sliced
1. Place onions in a non-reactive, heat proof bowl.
2. In a small saucepan, combine vinegar, water, sugar, salt and cloves over high heat. Bring to a boil, stirring, until sugar and salt dissolve.
3. Pour the hot pickle brine over the onions. Cover bowl with plastic wrap and set aside at room temperature until cool.
4. Transfer onion and pickling brine to a jar, cover tightly and refrigerate up to 2 weeks.
Platter Assembly
The pâté and pickled red onions can be assembled on a platter with and assortment of cheese and staples from your refrigerator and pantry: Mimolette, Beemster, Parmesan cheese, Marcona almonds, olives, capers, honeycomb, cornichon, satsumas, apples slices, pear slices, simple crostini or Parmesan crostini.
