going old-school

This post is inspired by my grandmother who wrote the book on "how to be fancy without being spendy" ... and in this economy, chicken livers are priced just right!

Buddy's Chicken Livers, originally uploaded by rustyrabbit.

Chicken Liver Pate

2 tablespoons of vegetable oil
2 tablespoons of butter
1 onion, coarsely chopped
1 Granny smith apple, peeled, cored and chopped
1/2 teaspoon of thyme
salt and pepper to taste
1/2 teaspoon of dry mustard
1 pound of chicken livers, fat removed
4 tablespoons of apple brandy
1 stick of butter, softened

Heat the vegetable oil and 2 tablespoons of butter in a heavy saucepan. Add onions, apples and seasonings and sauté until lightly brown. Cover and simmer for 3 minutes until apples are soft. Remove mixture from pan and set aside. In same pan, sauté the chicken livers, adding a little more butter if necessary. But do not overcook them. Heat the brandy, set aflame and pour over the chicken livers. when flame dies out, add the onion and apple mixture. Mix well and let cool. Then put mixture into food processor, add the stick of soft butter, a little at a time, and puree until smooth. Put it into a dish or an oiled 2 cup mold. Chill for several hours or overnight. It would keep for 4 days in the refrigerator and it could be frozen. It is much better made a day ahead.