Who Loves Pate?

I love pate. Oh, so tasty. But it is also so easy. Even you can make it (for the next time I come over).

Start with half a stick of butter, half an onion and a clove of garlic. Saute until soft.

Take one pound of chicken livers. Trim, rinse and pat dry.
Chicken livers are great. We get high end, organic, free range, local livers for $2.50 a pound. That makes pate a super cheap high end appetizer.

The chicken livers go in with the onions and are sauteed to a light pink inside.

Then add 1/4 cup of cognac or other brandy.

Cook for two minutes to remove most of the alcohol.

The whole mixture goes into a food processor along with 1/4 teaspoon of freshly grated nutmeg, a pinch of allspice and salt and pepper.

Puree until smooth.

Meanwhile, take 1/3 cup of currents and reconstitute them with boiling water. Drain and add to pate mixture.

Mix together and put in a crock.

Put in the fridge for a few hours to firm it up. Then bring to room temp before serving.