Recipe by MISS AMY
"This pate makes a delicious spread!! Serve with assorted crackers or toasted, thinly sliced bread."
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garlic, peeled and chopped
chicken livers, trimmed and chopped
1/3 (8 ounce) package
cream cheese, softened
hot sauce to taste
salt and pepper to taste
I quadrupled this to use a pound of livers, added some extra onion and garlic (well, 7 cloves, sliced) while sauteing the livers, and used a fraction of the sherry called for, and it was amazing. I've tried it with the amount of sherry suggested, but that seemed to overpower everything else.
As for draining the livers, I didn't - a fair bit of that liquid is melted butter, which sets up nicely when chilled. The blender does seem to liquefy ingredients easier than my food processor does. I'd suggest letting the livers cool considerably before mashing, then add that liquid as seems called for.
Totally delicious when served on garlic toast rounds.
First of all, let me say that the flavor of this mixture was fantastic. However, there were too many variables left to chance. Yes, well all have different "to taste" measurements, but please give a median amount as a starting point; three "to taste" ingredients is too many. I followed the directions, converting the ingredients to match 1 lb of chicken livers. There's no pretty way of saying that what I ended up with was a liver shake, or a very runny liver mousse. It was unappetizing to the extreme in appearance, and still has not set up after six hours in the refrigerator. Because the flavors are so fabulous, I may yet try to salvage this by using some unflavored gelatin. Just a word to the wise: even tho the recipe does not say to do so, DRAIN your livers after simmering, and add liquid as needed only. Next time, I will also use a food processor or a hand-grinder rather than a blender for more control of the texture. Flavor -- five-star, appearance -- BLECHH.
This is a very simple, yet tasty, recipe. Preparation was quick and the results were very satisfying. The sherry adds a subtle sweetness to the pate.
Left the remainder at a party and the hosts had it for breakfast the next day. I tripled the other amounts but used a little over a whole lb of livers. It was great for a party of 24.
I think this recipe is good, but its not great. It seems to be missing 'something'. I mean no disrespect to the author, however, it does need a little fine tuning.
My Hat off to Miss Amy! Very Good Results .. (Used Food Processer for Onion & Garlic...and again for mixing in final ingr. & Cream Cheese ... Tripled recipe. PreBoiled Livers with Chicken Boulion added (1/2 cooked/Pink in middle) Cut up in pieces & added to Sauting Onions & Garlic 1 TBSP LESS Butter Substituted with 2 TBSP Hot Bacon Grease with garlic & Onion...mixed in Sherry, Salt, Pepper & Hot Sauce while mashing livers and stirring frequently for about 6 minutes on med heat.. 1 1/2 hours later chilled...SLAMMIN!! Choose Crackers Wisely!
very good if you like pate
Excellent base recipe. My first try at homemade pate and it came out beautifully. I tweaked a tad bit(eat pate often from gourmet markets in hood) -- I added a teaspoon of Worchester sauce (tang was missing) and used plenty (8-10 grinds) of fresh ground pepper to get the specks of black, let liver cool off about 10 minutes in freezer before blending so mixture does not liquefy when cream cheese is added, and finally when blending in cream cheese also blend in an extra pat of butter (French way)that makes it very creamy and gives more form to the cooled product. Enjoy!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Liver Pate
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 48
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