Spicy Chicken Liver Mousse Pate

 

An Appetizer That Never Goes Out of Style

Want a showstopper for a crowd? This has been my signature appetizer at holiday and cocktail parties for as long as I can remember. I have found that kids love it as well as adults. It is a classic dish that never goes out of style. I like to place this pate near the bar or on a coffee table. It goes with just about any wine or cocktail you might serve.

It's easy to put this together with a food processor. A saute of softened onions and apples is pureed into the liver and sausage mixture. If you prefer a less spicy flavor, use regular sausage instead of the spicy variety. The creamy whipped pate is studded with flecks of green pistachios and tiny currants that have been infused with brandy. Somehow the touch of spiciness brings all of the flavors together. It really is worth trying.

An added benefit is that you can make this pate up to a month ahead and stick it in your freezer. If you want, you can pour the mixture into different size ramekins and keep them in the freezer for future use according to the number of guests. Decorate with fresh chopped parsley and shelled pistachios for a pretty last minute garnish.

For a large party, serve the mousse pate from the released springform (see below). Decorate the top with cherry tomato quarters arranged as flower petals, a chive stem and an outside border of dill weed. When ready to serve, unmold the pate on a large round platter, surrounded by simple water crackers and thinly sliced French bread. Cover the sides with finely chopped parsley.

This is also a wonderful gift from your kitchen. Find inexpensive 1-cup crocks and fill and decorate them. Cover with clear plastic and wrap in cellophane. Make sure to put a label or tag that lists serving suggestions, expiration date and directions to keep refrigerated.

Spicy Sausage and Chicken Liver Mousse Pate

Serves 12 to 18.

1/4 cup black, dried currants

1/2 cup apple brandy

1/4 cup unsalted butter

1/4 cup olive oil

2 medium onions, finely chopped

2 medium Pippin apples, peeled and finely chopped

3 medium garlic cloves, minced

2 1/2 teaspoons salt

1/2 teaspoon dried thyme leaves

1/4 teaspoon ground allspice

1/4 teaspoon white pepper

1 pound cream cheese, softened and cut into 2 inch pieces

1 pound spicy pork sausage (if you can't find spicy, add crushed red pepper to taste with the spices)

1 pound chicken livers, cleaned and rinsed

1/4 cup coarsely chopped unsalted pistachio nuts

Whole, unsalted shelled pistachio nuts, for garnish

Parsley sprigs, for garnish

1. Soften the currants by pouring the apple brandy over them in a small saucepan on medium-high heat and bring to a boil. Remove from the heat and let them steep for at least 1/2 hour.

2. In a large skillet, melt 3 tablespoons butter and 2 tablespoons oil on medium heat. Add the onions and saute for about 5 minutes or until softened. Add the apples and continue cooking about 5 minutes more or until nicely softened. Add the garlic and cook another minute.

3. Transfer the mixture to a food processor fitted with a metal blade and puree. Add the salt, thyme, allspice, white pepper and cream cheese and process until pureed.

4. Heat the remaining tablespoons of oil and butter in the same skillet and brown the sausage over medium-high heat, stirring to brown evenly, about 5 minutes. Add the chicken livers and saute until the chicken livers are cooked through and no pinkness remains. Strain the apple brandy from the currants (reserving the currants) and add the brandy to the skillet. Ignite the brandy with a long match, averting your head and making sure that the overhead fan is not on.

5. When the flame has gone out, add the liver mixture to the onion-apple mixture in the food processor and continue to process for about 30 seconds or until the mousse is smooth. Add the softened currants and pistachio nuts, and process until just combined, making sure that the currants and pistachios retain their texture. Taste for seasoning.

6. Pour into two 4-cup crocks or molds and decorate with the pistachio nuts and a sprig of parsley. You can also pour the entire mixture into an 8-inch springform. Chill for at least 4 hours before serving. If using the springform release the sides carefully and garnish the sides with chopped parsley.

Advance Preparation: May be kept in the refrigerator, well covered, up to 3 days.

 

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Spicy Chicken Liver Mousse Pate

Copyright © 2011 Diane Rossen Worthington. Distributed by Tribune Media Services Inc.