Memorial Day Recipes

Pâté Butternut Farm

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Pâté Butternut Farm

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If you're a fan of pâté, then you'll love this version that is sweetened with apples, sherry and cognac.

Ingredients

  • 1 large onion, chopped
  • 1 stick butter
  • 1 lb. chicken livers, membranes removed
  • 1 1/2 apples, unpeeled, cored and sliced
  • 1/4 C. sherry
  • 1/4 C. Madeira
  • 4 hard-boiled eggs, peeled
  • Salt and pepper to taste
  • Basil, rosemary to taste
  • 1/4 C. cognac
  • 1/4 C. melted butter

Directions

In a medium skillet sauté the onion in the butter until soft and golden. Add the liver and toss until outsides are brown but centers are still slightly pink. Add the apples and sauté 1-minute. Add the sherry and Madeira and cook until liquid is reduced to half. In the bowl of a food processor, process the liver mixture and the hard-boiled eggs until coarsely ground. Add seasonings and the cognac, pulse to blend. Turn into one large or several small crocks and pour the melted butter over the surface to seal. Chill until ready to serve. Serve with rye toast, lemon wedges, and finely chopped onion. This will keep for 5 days in the refrigerator.

From: Butternut Farm B&B, Glastonbury, CT 

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