Reviewed: May 22, 2012

This is a delicious recipe BUT with a few minor tweaks needed (IMO). I like garlic so I sautéed two medium sized cloves in the butter till fragrant then discarded before following the recipe as written....for the most part. I followed EJ's wise advise and drained the livers but reserved the liquid to add a small portion to the food processor until the mixture reached a consistency I liked. Sorry folks, I did not measure, just eyeballed it. Instead of regular salt I used a combination of regular salt and My Familys Seasonings...end result was fantastic! It reminds me of the liverwurst that Hickory farms used to sell. Family and friends loved it, as it was eaten up pretty fast =)

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Reviewer:

Sara Musseid

Cooking Level: Intermediate

Home Town: Beaverton, Oregon, USA

Reviewed: May 10, 2012

We eat a lot of store bought pâté and thought we would look for a recipe to prepare at home with our children. We found this recipe to have a very unusual taste, and to be very watery for much longer than the few hours recommended for setting time. It did, however, set to a firm consistency after about a day in the refrigerator. The cream cheese is a peculiar addition, and I found the uncooked sherry to overpower the rest of the dish. I will certainly keep looking for pâté recipes and will not prepare this again. If you are looking for something comparable to the pâté you can purchase in the grocery store, I would start with a different recipe.

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Reviewer:

fscottb

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Kempton Park, Gauteng, South Africa

Reviewed: Apr. 24, 2012

I couldn't find chicken livers so I used beef and it was a total flop. Whenever I can find chicken livers I will try it again.

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Reviewer:

shanz1

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Cooking Level: Intermediate

Home Town: Arnold, Nebraska, USA

Living In: Rock Springs, Wyoming, USA

Reviewed: Jan. 18, 2012

This is memorable. I felt like I was a chef at a 5 star restaurant when I was eating this. Really delicious!

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Reviewer:

Kbatra

Reviewed: Jan. 7, 2012

This is a keeper! I had 1.25 lbs of chix livers, so I quintupled it. I took the advice of NOT draining and did not overpuree it in the blender, and the consistency was good. I had no sherry, so I used chardonnay, but not 5X--much less. It was delicious!

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Reviewer:

roadtripper

Reviewed: Dec. 15, 2011

Great recipe. In a word outstanding!

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Reviewer:

clamb

Cooking Level: Intermediate

Reviewed: Oct. 6, 2011

Very good recipe. One suggestion though: when the liver is ready, before putting it in a blender you need to drain it thoroughly. Otherwise it will be too thin and watery.

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Reviewer:

Bekky T.

Reviewed: Jun. 9, 2011

Loved it. Closest I've gotten to a "parfait" type pate. Thank you. :)

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Reviewer:

JoyLee

Cooking Level: Intermediate

Home Town: Kittery, Maine, USA

Living In: York, Pennsylvania, USA

Reviewed: Dec. 5, 2010

Not bad. However I first soaked the meat in milk,then i pureed all the other ingredients then cooked it all together minus the cream cheese of course.That has to be mixed last after blending the whole mixture first and dont forget to drain after cooking first before mixing cheese,then refrigerate for about 2 hours then enjoy. Oh yeah.I did add fresh rosemary one twig and thyme 2 twigs to the puree which was for a pound of meat.

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Reviewer:

bsulaski

Reviewed: Nov. 7, 2010

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!

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