Bourbon puts a distinctively American spin on this classic French hors d’oeuvre. The booze also helps balance the rich and unctuous chicken livers, which are sautéed in a heady mix of onion, garlic, and herbs. While it needs to be chilled only for two hours before you can dig in, wait a day or two and you’ll give the flavors a chance to really develop. For holiday celebrations, serve this pâté in a terrine. Alternatively, divide it among ramekins to create unique and indulgent hostess gifts.
Recipe information
Yield
Makes 8 to 10 servings
Ingredients
Preparation
Step 1
Melt 1 stick butter in a large nonstick skillet over moderately low heat, then cook the onion and garlic, stirring, until softened, about 5 minutes. Add the herbs, salt, pepper, allspice, and livers and cook, stirring, until livers are cooked on the outside but still pink when cut open, about 8 minutes.
Step 2
Stir in the bourbon and remove from the heat. Purée the mixture in a food processor until smooth, then transfer the pâté to a 2 1/2-cup crock and smooth the top.
Step 3
Melt the remaining 4 tablespoons butter in a very small heavy saucepan over low heat, then remove the pan from the heat and let the butter stand 3 minutes. If using an herb garnish, put a sprig on top of the pâté. Skim the froth from the butter, then spoon enough clarified butter over the pâté to cover its surface, leaving the milky solids in bottom of pan.
Step 4
Chill the pâté until the butter is firm, about 30 minutes, then cover with plastic wrap and chill at least 2 hours more.
DO AHEAD
Step 5
The PÂTÉ can be chilled up to 2 weeks. Once butter seal has been broken, pâté keeps for up to 1 week chilled, its surface covered with plastic wrap.
