Back to Bette’s Chicken-Liver Pate with Sauteed Maple Syrup Apples All Reviews for Bette’s Chicken-Liver Pate with Sauteed Maple Syrup Apples - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Bette’s Chicken-Liver Pate with Sauteed Maple Syrup Apples Recipe Summary Servings: 8
Ingredients Ingredient Checklist 15 tablespoons (1 7/8 sticks) unsalted butter 3/4 pound chicken livers, rinsed and drained 1/2 pound white mushrooms, sliced 1/3 cup chopped scallions, white and pale-green parts only (about 3 scallions) 1 tablespoon minced garlic, (2 to 3 cloves) 1 teaspoon paprika Coarse salt 1/3 cup white wine 1 teaspoon fresh thyme 1 loaf crusty bread, for serving Sauteed Maple Syrup Apples
Cook’s Notes The pate can be refrigerated (without the apples) for up to one week.
Gallery Bette’s Chicken-Liver Pate with Sauteed Maple Syrup Apples
Recipe Summary Servings: 8
Gallery
Bette's Chicken-Liver Pate with Sauteed Maple Syrup Apples
Bette’s Chicken-Liver Pate with Sauteed Maple Syrup Apples
Bette’s Chicken-Liver Pate with Sauteed Maple Syrup Apples
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 15 tablespoons (1 7/8 sticks) unsalted butter 3/4 pound chicken livers, rinsed and drained 1/2 pound white mushrooms, sliced 1/3 cup chopped scallions, white and pale-green parts only (about 3 scallions) 1 tablespoon minced garlic, (2 to 3 cloves) 1 teaspoon paprika Coarse salt 1/3 cup white wine 1 teaspoon fresh thyme 1 loaf crusty bread, for serving Sauteed Maple Syrup Apples
Directions
Melt 3 tablespoons butter in a large skillet over medium-high heat. Add livers, mushrooms, scallions, garlic, and paprika. Cook, stirring occasionally, until livers are cooked through, about 5 minutes. Stir in 1 teaspoon salt. Add wine and thyme. Reduce heat to low; cover. Cook until mushrooms are very soft, about 10 minutes. Let mixture cool completely.
Process mixture and remaining 12 tablespoons butter in a food processor until smooth. Stir in 1 1/2 teaspoons salt. Transfer pate to an airtight container or a ramekin; cover with plastic wrap directly on surface. Refrigerate until firm, at least 2 hours or overnight. Serve with bread and sauteed apples.
Cook’s Notes The pate can be refrigerated (without the apples) for up to one week.
Cook’s Notes
The pate can be refrigerated (without the apples) for up to one week.
Reviews (3)
Add Rating & Review 80 Ratings 5 star values: 12 4 star values: 29 3 star values: 25 2 star values: 11 1 star values: 3
Reviews (3)
Add Rating & Review 80 Ratings 5 star values: 12 4 star values: 29 3 star values: 25 2 star values: 11 1 star values: 3
Add Rating & Review
80 Ratings 5 star values: 12 4 star values: 29 3 star values: 25 2 star values: 11 1 star values: 3
80 Ratings 5 star values: 12 4 star values: 29 3 star values: 25 2 star values: 11 1 star values: 3
80 Ratings 5 star values: 12 4 star values: 29 3 star values: 25 2 star values: 11 1 star values: 3
5 star values: 12 4 star values: 29 3 star values: 25 2 star values: 11 1 star values: 3
Martha Stewart Member Rating: Unrated 12/27/2008 Up to one week w/o apples. Martha Stewart Member Rating: Unrated 12/27/2008 It can be refrigerated up to one week w/o apples. Martha Stewart Member Rating: Unrated 12/26/2008 How can I know how long this will keep in the fridge?Martha Stewart Member
Rating: Unrated 12/27/2008
Up to one week w/o apples.
Rating: Unrated
It can be refrigerated up to one week w/o apples.
Rating: Unrated 12/26/2008
How can I know how long this will keep in the fridge?
All Reviews for Bette’s Chicken-Liver Pate with Sauteed Maple Syrup Apples
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Bette’s Chicken-Liver Pate with Sauteed Maple Syrup Apples
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
