BOURBON INFUSED CHICKEN LIVER PATE WITH CRANBERRY GELEE

By Published On: November 20th, 2015Categories: Appetizers, Chicken, Meals0 Comments

This is the first year ever in my adult life that I have not cooked a full Thanksgiving dinner. It already seems a little odd, but I know my husband and I will have a wonderful celebration with good friends and neighbors. I am grateful for the love all around me and am blessed to be surrounded by such beautiful people.

I am going to bring an appetizer and a turkey roulade to our neighbors who have graciously asked us to join their 20+ member family dinner! First, the appetizer…

I love chicken liver pate and double checked with Brian and Lori to make sure their family feels the same way. I found this recipe online and because I am making it for the first time will follow to the letter. It looks gorgeous!

http://www.seriouseats.com/recipes/2014/11/chicken-liver-pate-bourbon-cranberry-recipe.html

In case you don’t want to go to the Serious Eats site (which I am not familiar with), here is the recipe:

BOURBON INFUSED CHICKEN LIVER PATE
WITH CRANBERRY GELEE

Ingredients:
2 lbs. chicken livers, trimmed of sinew and fat
Kosher salt and freshly ground black pepper
3 Tbsp. vegetable oil
2 shallots, minced
1/2 tsp. minced fresh thyme
2 oz. bourbon or whiskey
2 oz. apple cider
1 1/2 sticks unsalted butter
1/2 envelope unflavored gelatin
1 cup unsweetened cranberry juice
2 Tbsp. sugar
If using sweetened cranberry juice, omit the sugar.

Preparation:
Pat livers dry and season with salt and pepper. Heat 2 Tbsp. oil in large skillet until smoking. Cook half of the livers, turning, until browned on both sides and pink in the middle, about 4 minutes. Transfer livers to the bowl of a food processor. Add 1 more Tbsp. oil to the skillet, heat until smoking and cook the second half of the livers.
Add remaining 1 Tbsp. oil to skillet, add shallots and thyme and cook, stirring until softened, about 2 minutes. Add bourbon and cook, scraping up browned bits from bottom of pan until almost evaporated or flame the bourbon to cook off the alcohol (that’s what I plan to do!). Add cider and cook until slightly reduced. Scrape shallots and any remaining liquid into food processor bowl with the livers.
Add butter and process, stopping to scrape down sides, until a smooth pure forms. (The recipe does not say this, but have your butter at room temperature before adding to the food processor. It will blend much easier.)
Set a fine mesh strainer/sieve over a large mixing bowl and, using a wooden spoon or ladle, press and plunge liver through it. Season liver pure with salt and pepper and scrape into a large ramekin or terrine (I just bought a pate mold special for this occasion!). Tap the container against the counter to remove air pockets. Smooth surface, then press plastic wrap directly against surface and chill in refrigerator until set, at least 2 hours or overnight.

To make the Cranberry Gelee:
In a glass measuring cup, sprinkle gelatin on top of cranberry juice and let stand for 15 minutes. Transfer cranberry juice and gelatin to a small saucepan and stir in sugar (if using. It’s simpler to just use regular sweetened cranberry juice). Heat over medium-high heat, stirring until sugar is dissolved and juice is simmering. Remove from heat and let cool. Gently pour cooled cranberry juice on top of pate. Cover with plastic and refrigerate until cranberry sets, at least 2 hours or preferably overnight. Pate can be refrigerated for up to 5 days before serving.

Here is the roulade (boneless stuffed turkey breast) I am bringing which I generally make every year along with the full, big bone-in bird. Go to link below for complete recipe.

http://cookwithcindy.blogspot.com/2012/11/cranberry-ginger-sauce-and-more-turkey.html

And finally, recently I was asked if I have a good pumpkin cheesecake recipe. Here is one I made for my family Thanksgiving dinner a couple years ago. I served it with pumpkin ice cream, which made for a fabulous combo. The ice cream is not made from ‘scratch’ so really simple and easy to put together. Here is the link. Scroll down as the desserts are at the end of the blog.
http://www.cookwithcindy.blogspot.com/2013/12/turkey-tales.html
We are sharing Thanksgiving dessert with some of my favorite golf ladies and their families. I will bring the pumpkin ice cream to them!

Thanksgiving is less than a week away!
Wishing you all a very happy, healthy, bountiful holiday
filled with good food and lots of love!
 
And thanking you all for  tuning in to another episode of
Cook with Cindy. We just exceeded 15,000 views.
I am grateful to all of you for sharing my love of cooking.
 
HAPPY THANKSGIVING!
Here’s my Dad in his easy chair after a huge feast–Thanksgiving 2013.

Leave a Reply