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!

SAUTEED MAPLE SYRUP APPLES

Sauteed Maple Syrup Apples image

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

Ingredients

1 tablespoon unsalted butter
2 juicy, sweet-tart apples, such as 'Jonathan,' peeled and cut into 12 wedges each
2 tablespoons pure maple syrup
1/4 teaspoon coarse salt

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.

CHICKEN LIVER PATE WITH APPLE

Chicken Liver Pate With Apple image

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

Ingredients

8 tablespoons unsalted butter (1 stick)
2/3 cup minced onion
1 small green apple, peeled, cored and chopped
1 lb chicken liver, patted dry
1/4 cup port wine
2 tablespoons whipping cream
3/4 cup butter, room temperature (1 1/2 sticks)
1 teaspoon fresh lemon juice
1 pinch cayenne pepper
salt & freshly ground black pepper

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

CHICKEN-LIVER CROSTINI

Chicken-Liver Crostini image

Gather around the table for a sumptuous dinner, Italian style.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 11

Ingredients

8 ounces chicken livers
2 tablespoons grapeseed oil
1/2 medium onion, sliced (about 1 cup)
1 tablespoon salt-packed capers, rinsed and drained
Pinch of red-pepper flakes
3 fresh sage leaves
1/2 cup Vin Santo or other sweet white dessert wine
1 cup heavy cream
Coarse salt and freshly ground pepper
Extra-virgin olive oil, for drizzling
Crusty bread, sliced and toasted, for serving

Steps:

Rinse chicken livers, and transfer to paper towels to drain. Meanwhile, heat grapeseed oil in a large skillet over medium-high heat. Add onion, capers, and red-pepper flakes, and cook, stirring constantly, until onion is translucent and starting to brown, about 3 minutes. Add chicken livers and sage, and cook until livers start to brown. Remove skillet from heat. Add Vin Santo. Return to medium-high heat, and simmer until reduced to a glaze, about 4 minutes. Reduce heat to low, and add cream. Simmer until reduced by half, stirring frequently, 8 to 10 minutes more. Season with salt and pepper.
Transfer to a food processor, and puree until smooth. Serve at room temperature, drizzled with olive oil and spread on toasted bread.

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.