Smooth and creamy pâtés are the life of the party. Dare to make your own. In actually, it’s quite simple to do, and in the process you can create a much lighter pâté. I also added a zip with some cognac and earthiness with mushrooms. Guests will love spreading this on toasts, or dipping fresh crudite into it.

This pâté does try to be a bit healthier, 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.

This recipe is part of the plan for hosting a party with foods that have a touch of alcohol in them. See my other creative ideas for hosting in my Alcohol Infusion party theme.



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.


cooked livers
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