Chicken Liver Pate With Sour Cherries And Sage Toast

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 1/4 cup cognac or 1/4 cup other brandy
• 1/3 cup chopped dried tart cherry
• 4 tablespoons salted butter
• 3/4 cup finely chopped onion
• 1 tablespoon minced fresh garlic
• 1 lb chicken liver, trimmed, drained well
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup olive oil
• 1 tablespoon finely minced fresh sage
• 24 slices baguette
• 1/2 teaspoon kosher salt

Recipe

• 1 to make the pâté:.
• 2 in a small, covered bowl, soak the cherries in the brandy overnight at room temperature.
• 3 then drain cherries, pressing out brandy, and reserve cherries and brandy separately.
• 4 in a large sauté pan, heat the butter over medium-high heat until melted.
• 5 add the onions and cook, stirring often, about 3 minutes, or until translucent.
• 6 add the garlic and cook 30 seconds, and then add the livers.
• 7 sprinkle with salt, allspice and pepper.
• 8 cook about 2 minutes, turning livers as needed.
• 9 add reserved brandy and increase heat to high.
• 10 cook until livers are just done, and brandy/juice has cooked down until pan is almost dry, about 1½ to 2 minutes.
• 11 immediately remove from heat and place mixture in a food processor.
• 12 process until smooth, then add reserved cherries (and nuts) and pulse just enough to mix — not to chop them.
• 13 pack pâté in a 2-cup crock or pâté mold.
• 14 cover surface with plastic wrap and chill pâté at least 4 hours, can be prepared up to 3 days before serving.
• 15 serve with sage toast.
• 16 to make sage toast:.
• 17 heat oven to 375 degrees.
• 18 meanwhile, heat oil and sage in a very small pan until just warmed.
• 19 remove from heat and let sit for 5 to 10 minutes to infuse sage flavour.
• 20 lay out baguette slices on a baking sheet and lightly brush slices with the oil.
• 21 sprinkle with salt and bake for about 10 minutes or until crisp.