Here are a few tricks to creating a lighter pâté which tastes just as good as a more decadent recipe. Though in no way can it be considered low-cal! I cut out some of the butter and substituted cream cheese instead. It will need a day to set, so plan ahead. If you want to really make it ahead—the pâté can be frozen for a week or so, without losing quality. Super simple to make, just cook the chicken livers and blend with rest of the ingredients.
This recipe is part of the plan for hosting a party with foods that have a touch of alcohol in them, hence the addition of cognac. See my other creative ideas for hosting in my Alcohol Infusion party theme.
MAKES ENOUGH FOR 2 BAGUETTES, SLICED THINLY
COOK THE CHICKEN LIVERS
4 TB butter
4 scallions, cut into thin rings
4 cloves garlic, sliced thinly
6 shiitake mushrooms, sliced thinly
6 button mushrooms, sliced thinly
1 LB chicken livers, trimmed
1 bay leaf
1 tsp fresh thyme
1 tsp salt
Over low heat, melt butter in a medium saucepan, add scallions, garlic, mushrooms and saute for 3 min. Add the rest of ingredients. Cook gently, stirring to ensure even cooking, about 10 min. Remove from the heat and cover for 2 min. Remove bay leaf.
GET OUT THE FOOD PROCESSOR
1/2 tsp ground nutmeg
2 tsp Coleman’s mustard
Freshly ground pepper
8 TB butter, softened
8 oz cream cheese, softened
1/4 CUP Cognac
Toasted baguette slices, for serving
Transfer cooked livers to a food processor, add spices. Puree until smooth, about 2 min.
Pulse butter and cream cheese a little at a time, alternating with cognac, till well mixed. Transfer to serving bowl, cover and refrigerate about 24 hrs, until firm. Serve with toasted baguette slices.
See more intoxicating recipes for alcohol-infused nibbles in 09 Alcohol Infusion