Sunday, December 26, 2010

boxing day pate {chicken liver pate}

i've celebrated boxing day
a few times

 in my first experience of
while living in the UK
i found myself
going from store to store
in my little village
finding locked doors
and closed signs

even with mail delivery
two times a day
i didn't get the memo
that commerce ends
when christmas celebrations 

boxing day is a lovely tradition
and much more meaningful
half-off sales
crowded malls

this simple pate
rounds out a simple buffet
if you fancy yourself a bit more posh
a nice glass of champs
a cool jar of caviar
and this 
on a silver tray
would have the queen
bowing to you
chicken liver pate
(printable recipe)
1/4 cup shallots--finely diced
1/2 cup salt pork --diced
2 large garlic cloves--smashed but kept whole
2 Tbs olive oil
1 lb chicken livers--well trimmed
1 cup chicken broth
leaves from 1 sprig thyme
pinch black pepper
1 stick butter
3 generous tablespoons cognac
in a saute pan with non-sloping sides, heat the olive oil and toss in the garlic, the shallots and the salt pork.  cook on low until the shallots begin to soften.  wash and dry the livers.  toss into the shallots and oil and let brown, but don't cook all the way through. it will only take a few minutes.  toss in the thyme and black pepper, then pour in the chicken broth. cover the pan and let cook until the liver is cooked through and everything else is softened.  remove from heat and immediately tip everything into a food processor. add the butter in chunks and process until you have a nice thick paste.  pour through a fine sieve into a clean bowl.  stir in the cognac and then pour into ramekins or gifting jars.  for a nice presentation, you can top with clarified butter and a fresh sprig of thyme.


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