Here is an appetizer for your holiday table that will be sure to please the pate lovers! My friend, Monique, of La Table de Nana recently re-posted this delightful recipe that she received from her friend, Jana, and I finally tried it this week.
This is a 'lighter' version of traditional chicken liver pate - softened by the the addition of a chicken breast which gives it a more mellow taste than standard chicken liver pate. With the addition of cream, even softer, smoother and very appealing (although not necessarily less caloric). Flavored with herbs and spices it was love at first bite.
As I was sauteing all the ingredients and adding the herbs and spices, I thought it would be a wonderful idea to add a tiny bay leaf stirred in for flavor as the livers cooked, which I removed before molding. This will be on our Thanksgiving appetizer table this year.
See Monique and Jana's original recipe here.
Monique and Jana's Pate Mousse
Adapted from La Table de Nana
1 split chicken breast, cut into 1 inch pieces
1 container of fresh chicken livers, drained and patted dry with paper toweling
2 cups heavy cream (I reduced the original amount of 3 cups)
1-1/2 packages Knox unflavored gelatin
1/2 cup chopped onion
1 teaspoon minced fresh thyme or 1/4 teaspoon dried
1 teaspoon minced fresh marjoram or 1/4 teaspoon dried
1 teaspoon minced fresh sage or 1/4 teaspoon dried
¼ teaspoon dried Herbes de Provence
¼ teaspoon cayenne powder
1 small Bay Leaf (remember to remove!)
¼ cup chopped fresh parsley
Salt and Pepper
1 oz Tawny Port
1 oz Brandy
In a large sauté pan, melt 3 tablespoons of butter, or half butter, half olive oil. Over medium heat, sauté the chopped onion and garlic until soft and translucent, about 5 minutes.
Add the cut up chicken breast and livers, herbs and spices and sauté until chicken and livers are cooked through, about 10 minutes. Add Tawny Port and Brandy, salt and pepper and remove from heat. Add chopped parsley and stir.
Add the Knox gelatin to the cream and stir to combine. Set aside.
Put the liver mixture into in the food processor and process until smooth. Add the cream and gelatin mixture. Pulse just to combine. Taste and adjust seasonings, if necessary.
Pour the mousse into ramekins or other serving containers. Tip: I placed a piece of plastic wrap inside of the ramekins and pressed it against the bottom and sides first so I could unmold the mousse onto a serving plate. Make the piece of plastic wrap large enough to fold over the top of the mousse after it has solidified. Place mousse in the refrigerator to solidify for several hours. Pull the plastic wrap up around the solidified mousse and the freeze.
Thaw overnight and unmold onto a pretty plate. Sprinkle with freshly ground pepper and a little chopped parsley and serve with crackers or baguette slices.