Best 3 Bettes Chicken Liver Pate With Sauteed Maple Syrup Apples Recipes
Bettes chicken liver pâté with sautéed maple syrup apples is a dish that combines the rich, earthy flavors of chicken liver pâté with the sweet and tangy notes of sautéed maple syrup apples. This dish is perfect for a special occasion or a gourmet meal, and it is sure to impress your guests. The pâté is made with a combination of chicken livers, butter, cream, and spices, and it is then chilled until firm. The sautéed apples are made with a combination of maple syrup, butter, and spices, and they are cooked until they are tender and caramelized. The pâté and the apples are then served together on a platter or in individual ramekins.
Here are our top 3 tried and tested recipes!
CHICKEN LIVER PATE WITH APPLE
This pate can be prepared two days ahead and refrigerated or wrapped tightly and frozen for 2 weeks. Serve this with slices of cocktail rye bread, thinly sliced black or pumpernickle bread, buttered and toasted thinly sliced French bread, buttery crackers, or on sliced Granny Smith apples. From a August 1988 issue of Bon Appetit in the "Cooking for Friends" section.
Provided by Leslie in Texas
Categories Spreads
Time 40m
Yield 6-10 serving(s)
Number Of Ingredients 10
Steps:
- Melt 4 tablespoons butter in large skillet over medium heat.
- Add onions and saute until soft, about 5 minutes.
- Add chopped apple and saute until soft, about 4 minutes; transfer mixture to processor or blended.
- Melt 4 tablespoons butter in same skillet over medium-high heat.
- Add livers and saute until brown on outside but still slightly pink in center, turning occasionally, about 6 minutes.
- Add livers to onion mixture.
- Add port to skillet and boil over high heat until reduced to 2 tablespoons, scraping up any browned bits, about 2 minutes.
- Add Port and cream to livers and puree until smooth;cool.
- Beat 3/4 cup butter in bowl until smooth; beat in liver mixture 1 tablespoon at a time.
- Stir in lemon juice and season with cayenne, salt and pepper.
- Pack pate into a crock or serving bowl.
- Cover with plastic and refrigerate until chilled.
Nutrition Facts : Calories 477.1, Fat 43.9, SaturatedFat 26.6, Cholesterol 370.2, Sodium 222.9, Carbohydrate 5.8, Fiber 0.7, Sugar 3.4, Protein 13.6
SAUTEED MAPLE SYRUP APPLES
Serve these apples with Bette's Chicken-Liver Pate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 dozen slices
Number Of Ingredients 4
Steps:
- Melt butter in a medium skillet over medium heat. Add apples; cook, turning once, until golden brown, about 5 minutes total. Stir in syrup and salt; reduce heat to low. Simmer until apples are soft, about 5 minutes. Serve warm.
CHEAT'S CHICKEN LIVER PATE
I got this recipe for a school mum, Sue Stibbard. She always liked to make things go further on her tight budget so she came up with this recipe for chicken liver pate with a twist; hard boiled eggs are added to the recipe. This gives the pate a lighter texture. People are surprised when I tell them that there are hard boiled eggs in the pate. This recipe makes a large batch and you will certainly get compliments for your skills in mastering chicken liver pate.
Provided by Chrissyo
Categories Spreads
Time 1h
Yield 3 large pots of pate
Number Of Ingredients 11
Steps:
- Separate livers from the gall bladders.
- Trim chicken livers of threads and gall and chop livers into 1 inch pieces.
- Fry onions and garlic in 250g butter until soft.
- Add the chicken liver pieces to the softened onions and fry until the livers are firm but still pink inside.
- Remove from the heat and stir in the chopped eggs and softened butter, brandy, ground cloves, salt and pepper to taste and mace.
- Then place in a food processor and blend until smooth.
- Adjust seasoning if required.
- Put the pate into your containers and pour a little melted butter on the top of the containers of pate to seal it.
- Put into the fridge until required.
Nutrition Facts : Calories 1218.6, Fat 114.4, SaturatedFat 68.1, Cholesterol 1028.6, Sodium 1071.9, Carbohydrate 10.6, Fiber 1.6, Sugar 4.2, Protein 36.6
Tips:
- To ensure the smoothest pâté, use a food processor or blender to purée the chicken livers until they are completely smooth.
- If you don't have a food processor or blender, you can also mince the chicken livers by hand using a sharp knife.
- Be sure to season the chicken livers generously with salt and pepper before cooking them. This will help to bring out their flavor.
- Cook the chicken livers over medium heat until they are just cooked through. Overcooking will make them tough and dry.
- When sautéing the apples, be sure to use a non-stick skillet and cook them over medium heat. This will help to prevent them from sticking and burning.
- Add the maple syrup to the apples towards the end of cooking. This will help to prevent it from burning.
- Serve the chicken liver pâté with the sautéed apples and some toasted baguette slices.
Conclusion:
This chicken liver pâté with sautéed maple syrup apples is a delicious and easy-to-make appetizer that is perfect for any occasion. The pâté is smooth and creamy, with a rich and flavorful taste. The sautéed apples add a touch of sweetness and crunch, and the toasted baguette slices provide the perfect vessel for scooping up the pâté.
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