Looking for a tasty snack that is not so ordinary, yet doesn’t require white gloves with silver cutlery to serve? Chicken liver pate will never disappoint!
As I recently have a little time, I had been browsing on the web the other day. Looking for fresh, stirring ideas, inspiring recipes that I have never tasted before, to treat my family with. Searching for a while unfortunately couldn’t come across too many interesting things. Just before I thought to give up on it, I came upon this delightful and easy dessert by chance. It looked so mouth-watering on its snapshot, that required prompt actions.
It had been not difficult to imagine the way it is made, its taste and just how much my husband will want it. Mind you, it is quite simple to keep happy him when it comes to desserts. Yes, I am a lucky one. Or maybe he is.Anyway, I got into the website: Suncakemom and simply used the precise instuctions that were coupled with impressive photographs of the process. It just makes life quite easy. I could imagine that it is a bit of a hassle to take snap shots in the midst of baking in the kitchen because you ordinarily have sticky hands thus i genuinely appreciate the time and energy she put in to build this post and recipe easily implemented.
That being said I am encouraged to present my personal formulas in a similar way. Many thanks the thought.
I was fine tuning the main mixture create it for the taste of my loved ones. I’ve got to tell you it absolutely was an incredible outcome. They prized the flavor, the overall look and enjoyed getting a sweet such as this in the middle of a stressful workweek. They basically wanted even more, a lot more. Hence next time I am not going to make the same mistake. I’m going to double the amount to get them happy.
You can find the original chicken liver pate recipe and more at SunCakeMom
Trim the liver by removing the white connective tissues and possible bile spots if any.
Slice the onion, crush the garlic, and black pepper.
Combine liver, onion, garlic, black pepper, leaf, thyme and salt in a pan.
Place the lid on and bring it to boil. This should be quick, depending on the amount of liver of course.
Simmer it until there are almost no pink visible when the liver is cut.
Remove the basil leaf.
Scoop everything into a food processor. However, the liquid is precious, mind not to pour everything inside at once. If we have added too much water, our spread could turn to be too soft at the end.
Add the optional cognac or sweet wine.
Add the butter by two spoonfuls and mix well. Taste the spread and adjust the recipe accordingly. However, butter is optional, it will soften the strong charater flavor of liver and makes it more enjoyable for everyone, not just the hardcore fans.
Serve the spread out. It fits lovely into silicon cupcake holders too.
If we choose to store them in the fridge longer than a day, melt butter and pour on top to create an airtight top layer.