Homemade Chicken Liver and Apple Paté - Homemade Chicken Liver Spread - Chicken Liver Sausage ~~**~~ Hühnerleberpastete mit Äpfeln und Zwiebeln
Hi
this recipe was suggested to me by a fellow Chefkoch bulletin board user hoerstel - I think it was close to Christmas 2008 and I was looking for a quick and easy starter or amuse bouche and there it was...
I ordered a fresh and lovely chicken liver from my local butcher and was skeptical that I would be able to make a nice pate...I have to admit living so close to the French border I am spoiled with nice patés and terrines etc....
But hoerstel encouraged me and I have to say every word was right... it was easy and had a very classical straight forward taste with the subtle sweetness of caramelized apples and onions...
We had that I think the second Christmas day as a starter with crackers and on little slices of rye bread...
Soo good and I had also served a graved salmon and we had a honey mustard sauce to go with that... my dad just smeared the mustard dip onto the pate and loved it ... THANK YOU HOERSTEL!
I froze half the pate as this was way too much for us... next time I would half the recipe... or use the other half to eat another German dish - fried potatoes or boiled potatoes with a slice of paté...
So if you are looking for an easy little homemade extra for your party - this should be a hit... you could also add a foie gras topping or an aspic layer on top.
Alissa
Chicken Liver Paté with Apples and Onions
1 lb fresh chicken liver
2 big apples (use a tart kind)
2 big onions
1 cup real unsalted butter
1 tbsp dried sage
freshly ground pepper
salt
a bit Cognac or Calvados - if you like
Brown the liver in a cast iron pot in butter over medium heat. Take out the liver and leave the grease in to fry the cored and cubed apples and thinly sliced onions till soft and translucent. Throw the liver back in a puree everything till you have a smooth and even cream. Add the spices and cognac and taste till you are satisfied.
Fill into a bread pan or jelly pan that has been lined with foil and cover and let sit in the fridge overnight.
Tastes wonderful to fresh french bread..... a nice addition is mustard, cranberry jam or horseradish...
Tip: if you do this for 4-6 people half the recipe, please!
Hühnerleberpastete mit Äpfeln und Zwiebeln
1 Pfund frische Hühnerleber
2 große Äpfel (verwenden Sie eine scharfe Sorte)
2 große Zwiebeln
1 Tasse echte ungesalzene Butter
1 EL getrockneter Salbei
frisch gemahlener Pfeffer
Salz-
ein bisschen Cognac oder Calvados - wenn Sie möchten
Die Leber in einem Gusseisentopf in Butter bei mittlerer Hitze anbraten.
Nehmen Sie die Leber heraus und lassen Sie das Fett darin, um die entkernten und gewürfelten Äpfel und dünn geschnittenen Zwiebeln weich und durchscheinend zu braten. Werfen Sie die Leber zurück in ein Püree alles, bis Sie eine glatte und gleichmäßige Creme haben. Fügen Sie die Gewürze und den Cognac hinzu und probieren Sie, bis Sie zufrieden sind.
In eine mit Folie ausgekleidete Brot- oder Geleepfanne füllen und abdecken und über
Nacht im Kühlschrank stehen lassen.
Schmeckt wunderbar zu frischem französischem Brot .....
Eine schöne Ergänzung ist Senf, Cranberry Marmelade oder Meerrettich ...
Tipp: Wenn Sie dies für 4-6 Personen tun, bitte die Hälfte des Rezepts!
