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RI Archives: Food

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Recipe: Chicken Liver Pâté

If you’re in the Berkshires and need to meet with someone, in a place where you can get a nice pastry and coffee or a local/organic/homemade meal in a convivial (and wired) setting, where do you go? Very likely, it’ll be one of the two Haven Café and Bakery locations (Lenox and Great Barrington, Mass.), which are favorites on just about everyone’s list. The cafes’ motto is “Taste the Love,” and you really can. Executive Chef Matt Schweitzer shares the recipes of some of Haven’s tastiest offerings with Rural Intelligence readers.

Pâté isn’t for everyone. But for those of us that do like it, well, love it… it’s pure decadence! Smooth, creamy goodness in every bite, this pâté is basic and very easy to make. The secret is in caramelizing the onions. Take your time, and stir often. The result is a golden sweet treat that makes this recipe sing. Use your own judgment on the purée at the end — some like a smooth paste, some prefer some chunks for texture. Either way, this is a creation that tastes like it came from a restaurant kitchen. And actually, it did!

Chicken Liver Pâté
Makes 1 loaf

1 lb. chicken livers
1 large onion, thinly sliced
1 packet unflavored gelatin
1/2 cup heavy cream
2 tbs. canola oil
Kosher salt and freshly ground pepper
Nonstick spray

1. Using plastic wrap, line a 9x5 loaf pan and spray with nonstick spray. Set aside.

2. Pour heavy cream in a small bowl and sprinkle gelatin on top. Set aside.

3. Meanwhile, in a large skillet over medium-low heat, cook onions in 1 tbs. of oil, covered, stirring occasionally until the onions are a deep mahogany color, about 20 minutes. Set aside.

4. Lay chicken livers on a plate and pat dry with paper towels. Season with salt and pepper.

4. In a separate large skillet over medium-high heat, heat remaining oil. Sauté chicken livers 4 minutes on each side or until golden brown. Add the caramelized onions and gelatin mixture to the pan and heat for one minute. Cool slightly.

5. Place the mixture in a food processor and puree.

6. Pour this mixture into the lined loaf pan and refrigerate overnight.

7. Slice, serve and enjoy!

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Posted by Amy Krzanik on 05/16/16 at 12:53 PM • Permalink