Best A Smooth And Creamy Pâté Recipes

CREAMY CHICKEN LIVER PâTé

Steps:

• In a spice grinder or clean coffee grinder, combine peppercorns, allspice, clove and coriander seeds; grind until fine and set aside.
• Melt 2 tablespoons butter in a skillet over medium-high heat; when foam subsides, add onion and cook until softened, about 3 to 4 minutes. Add livers to pan and sprinkle with salt; cook livers on one side until they begin to brown, about 2 minutes, then flip them and cook the other side. Be sure to keep heat relatively high so that the outside of livers sears and inside stays pink.
• Put onion, livers and their buttery juices into a food processor or blender with remaining butter, the cream, spices and brandy. Purée mixture until it is smooth; taste and adjust seasoning.
• Put pâté in a terrine or bowl, smooth top and put in refrigerator for 2 to 3 hours or until fully set. Serve pâté with bread or crackers.

A SMOOTH AND CREAMY PâTé

Steps:

• Trim livers of little sinews or dark spots. Place in a bowl and add milk to cover. Set aside 30 minutes.
• Melt one-third of the softened butter, about 2 1/2 tablespoons, in a shallow skillet over medium-high heat. Drain livers. When butter starts to foam, slip livers into pan (they will spit) and sauté quickly, turning once, until lightly crusted and golden outside and cooked but still pink in the center.
• Place contents of pan, remaining softened butter, cream and salt and pepper into a blender or food processor and purée.
• Bring brandy to a boil in the skillet, add to the blender or food processor and briefly process again. Taste and add salt and pepper as needed, remembering that the pâté will be served chilled so the seasoning will not be as strong.
• Pass pâté through a fine sieve into a bowl, fold in green peppercorns if desired, then transfer to a ceramic terrine or serving bowl. Smooth top and refrigerate for 30 minutes, uncovered. Meanwhile, melt remaining butter and skim off solids.
• Pour clarified butter over pâté to seal top, cover with plastic wrap, and return to refrigerator at least 3 hours or overnight.

CHICKEN LIVER PATE

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
• Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.