Best 6 Liver And Blue Cheese Pâté Recipes

EASY BEEF LIVER PATE

Steps:

• Melt butter in a medium size pan.
• Add chopped onion, garlic and saute for couple minutes until fragrant.
• Wash and dry liver. Chop it and add to vegetables. Cook for about 5 minutes, until no longer pink.
• Once cooked, transfer all the ingredients to the food processor.
• Blend until smooth. Add more soft butter or oil if needed.
• Transfer to a bowl and enjoy with crusty bread or crackers.

EASY LIVER PATE

Steps:

• In a medium bowl, mix together the sausage, milk, onion, and cream cheese. Season with sugar, garlic, chili powder and Worcestershire sauce, and mix until well blended. Wrap in plastic wrap, and refrigerate for at least 2 hours, until firm.

YUMMY CHICKEN LIVER PATE

Steps:

• 1. Saute onion in butter in a large skillet until soft; remove with a slotted spoon to the container of an electric blender. Place livers in skillet and cook over medium heat until barely pink inside, about 10 minutes. Do not overcook.
• 2. Add liver to onions in blender a little at a time; whirl after each addition until smooth. Add eggs and cream cheese gradually. Continue to whirl until mixture is smooth. Stir in parsley, salt and pepper.
• 3. Transfer mixture to a 3-cup crock or jar. Cover with plastic wrap. Chill in refrigerator.
• 4. While mixture is chilling, prepare Brandied Aspic. Decorate pate with pimento, parsley and pickles. Spoon aspic over (if using). Chill until firm.
• 5. Brandied Aspic: Sprinkle two teaspoons (from an envelope) of unflavored gelatin over 1/2 cup of canned beef broth in a small saucepan. Stir; let stand to softened for 5 minutes. Heat over very low heat, stirring constantly until gelatin dissolves. Remove from heat; add one tablespoon Brandy; pour into a small bowl. Chill until syrupy.

CHICKEN LIVER AND BLUE CHEESE PATE

Steps:

• Line 2 cup dish or mold with plastic wrap, leaving overhang.
• Melt butter in large skillet over medium-high heat. Add onions and saute until beginning to brown, about 6 minutes.
• Sprinkle livers with salt and pepper. Add livers and thyme to skillet. Saute until livers are no longer pink in center, about 10 minutes. Remove skillet from heat. Add brandy; scrape up any browned bits.
• Place contents of skillet in food processor. Add cheese and blend until smooth. Season to taste with salt and pepper.
• Pack pate into prepared dish. Cover and chill in refrigerator for 1 day. Unmold to serve with cracker or baguette rounds.

CREAMY CHICKEN LIVER PâTé

Steps:

• In a spice grinder or clean coffee grinder, combine peppercorns, allspice, clove and coriander seeds; grind until fine and set aside.
• Melt 2 tablespoons butter in a skillet over medium-high heat; when foam subsides, add onion and cook until softened, about 3 to 4 minutes. Add livers to pan and sprinkle with salt; cook livers on one side until they begin to brown, about 2 minutes, then flip them and cook the other side. Be sure to keep heat relatively high so that the outside of livers sears and inside stays pink.
• Put onion, livers and their buttery juices into a food processor or blender with remaining butter, the cream, spices and brandy. Purée mixture until it is smooth; taste and adjust seasoning.
• Put pâté in a terrine or bowl, smooth top and put in refrigerator for 2 to 3 hours or until fully set. Serve pâté with bread or crackers.

LIVER PATE

Steps:

• In a medium saucepan, combine water, chicken livers, and sliced onion. Bring to a boil, reduce heat to low, and cover. Simmer for about 20 minutes, or until liver is cooked and tender. Remove from heat, drain, and discard onions. Also remove and discard any hard portions of the liver.
• Place cooked livers in a blender or food processor, and process until smooth. Add chopped onion, sherry, butter or margarine, salt, black pepper, and mace; pulse to blend. With hands lightly greased, form pate mixture into a mound, and place on a serving platter. Chill for 1 hour before serving.