Can I make chicken liver pate without brandy?
This is a very simple, yet tasty, recipe. The sherry adds a subtle sweetness to the pate. Chicken Liver Pate INGREDIENTS * 1 tablespoon butter * 1 clove garlic, peeled and chopped * 1 tablespoon chopped onion * 1/4 pound chicken livers, trimmed and chopped * 2 tablespoons dry sherry * 1/3 (8 ounce) package cream cheese, softened * hot sauce to taste * salt and pepper to taste DIRECTIONS 1. Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink. 2. Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving. This pate makes a delicious spread!! Serve with assorted crackers or toasted, thinly sliced bread.
Yes, you can omit the brandy. I usually replace brandy with wine vinegar or balsamic vinegar it works as well. Here is a recipe that i hope your going to like. Chicken Liver Pate * 3 cups water * 1 pound chicken liver * 1 onion, thinly sliced * 1/4 cup chopped onion * 3 tablespoons *cooking sherry* ( see above) * 3/4 cup butter, softened * 1/4 teaspoon salt * 1/4 teaspoon ground black pepper * 1/8 teaspoon ground mace DIRECTIONS 1. 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. 2. 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
