The cream in this recipe cuts right through the iron notes associated with the liver, resulting in a silky smooth, spreadable, and surprisingly palatable pate, while the shallots and sherry add bursts of flavor. Serve this as an appetizer at your next holiday gathering sliced on a plate with toasted baguette and pickled veggies.
See this recipe in the October 2012 issue of Traverse, Northern Michigan's Magazine!
12 ounces farm fresh chicken livers
Milk to cover
1 ounce sea salt
1 ounce shallots, minced
2 garlic cloves, minced
4 ounces fatback or bacon, medium dice
½ teaspoon white pepper
¼ teaspoon allspice
¼ teaspoon dry mustard
2/3 ounce fresh white bread crumbs
1 ounce dry sherry
1 ½ ounces flour
1 teaspoon gelatin
3 ounces heavy cream
Soak livers in milk and half of the salt for 12 to 24 hours to draw out any remaining blood and impurities, drain well and pat dry. Place the livers and all of the remaining ingredients, except the cream, in a blender and blend to a smooth consistency. Pass mixture through a fine mesh strainer, stir in the cream and let rest for two hours. Pre-heat oven to 300 degrees. Pour the mixture into a mold and bake in a water bath to an internal temperature of 166 degrees. Remove pâté from oven, cool and refrigerate overnight before slicing.