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.
I'm so happy I found this blog; I've been looking all over for a recipe for pâté and your appeared for me. Printed and waiting for that right moment; thank you!ReplyDelete
Monique's recipes are a guarantee...as yours!!!! HAppy Thanksgivings Holidays!!ReplyDelete
This look amazing ! I love it! nice pictures, gloriaReplyDelete
Oh my, this could easily become a favorite. You are so fortunate to have such wonderful dining in your area.ReplyDelete
Ooohhh...yum! I love pate, and chicken livers in any form. But my husband can't stand the stuff :( This will have to be something I try when he's not around-thanks!ReplyDelete
I have never made any pate mousse...yours looks wonderfully delicious.ReplyDelete
I see your pretty blonde head:)ReplyDelete
I am so glad you like it..
It is nice and light..It's all thanks to Jana:)
Yours looks wonderful..Happy Thanksgiving dear Susan..to you ..and yours..
What a lovely presentation. We adore pates also.ReplyDelete
Hope you and your family have a wonderful Thanksgiving.
Your pics are beautiful Susan (love the leaf)! Wishing you and your family a very Happy Thanksgiving:@)ReplyDelete
I love pate, but I've been afraid to make it fearing that I would eat the entire dish myself. I've seen some recipes that call for a stick of butter with the cream. This looks like a good recipe, I like that chicken breast is integrated. I also like all of the herbs that are included.ReplyDelete
While I love it, I have never made my own pate. I've been working up the nerve, and this recipe looks like just the place to start!ReplyDelete
Looks delicious! I've never had pate! Yours is a beautiful presentation!ReplyDelete
Happy Thanksgiving to you and yours, Susan!
What a beautiful presentation! I enjoy pate but have never made it!ReplyDelete
Have a wonderful Thanksgiving.
I bookmarked this pate when Monique posted it recently. I'm looking forward to trying to very soon.ReplyDelete
Happy Thanksgiving, Susan.
Looks great Susan and such a beautiful presentation. I know I'd love it but Mr. Randy might not. Lucky you to have an adventurous & gourmet loving hubby. The bay leaf probably just enhance the flavor :-)ReplyDelete
I'll be honest - I haven't really ventured much into the world of pate but I do trust your taste. And so if you say it's good...I will totally believe you.ReplyDelete
Looks really pretty and tasty at the same time.ReplyDelete
This looks so elegant and delicious!ReplyDelete
I hope you and your family have a very happy and blessed Thanksgiving, Susan
Pate never looked so good! Great idea to put chicken breast in to soften the liver flavor... I do love pate! The pictures are just gorgeous... have a great holiday!ReplyDelete
Wonderful idea to lighten the pate up.ReplyDelete
Love your presentation.
Wonderful appetizer for the Thanksgiving table! Happy Thanksgiving to you and yours!ReplyDelete
this looks so elegant:) have a happy thanksgiving.ReplyDelete
wow love pate have a fab dayReplyDelete
I also love cheese and charcuterie platters... and pates and making our own sausages... such incredible flavours. Thank you for sharing this recipe... my husband loves chicken liver pate... and I actually ground bayleaf the other day for a dry rub and it had an incredible aroma.ReplyDelete
(I think we can eat them, can't we?)
What a lovely pate recipe. I'm glad the bay leaf left no ill effects!ReplyDelete
That looks amazing and incredible photos, as always!!ReplyDelete
I saw this on Monique's blog and noticed your comments. How fun to see you make it too. What a fun appetizer. Hope you had a wonderful Thanksgiving.ReplyDelete
I like the idea of a "lighter" version. Love to order this but I always find it too heavy! Looks and sounds wonderful!ReplyDelete
It looks lovely! I hope you had a wonderful holiday and have time to relax and read about all the sales today!ReplyDelete
it looks so chic Susan!A hug...ReplyDelete
I love pâté and this is an interesting recipe; I have never used chicken breast in it, only the livers and I should I would like to try for a change! I ate the last pate ravenously. This one looks scrumptious, as well.ReplyDelete
I've never had pate before but you make it look so good!ReplyDelete
Your blog is so pretty to look at -- bravo!ReplyDelete
Thank you all for your gracious comments! My entire family loved this pate mousse. A keeper forever!ReplyDelete
Valerie, I'm so glad to read your comment about grinding bay leaf. I'm sure it would not digest well left whole, but pureed it was fine ;)
Thank you also to all newcomers here! I will return your visit soon.