When I was little our family would travel in our Winnebago motor home to up state New York to see my Mother's sister Rosalind at Christmas.  Because our family was large and Rosalind's house wasn't, the motor home was parked in her driveway and was my refuge from the hub-bub in the house.

The one thing I really looked forward to was Aunt Rosalind's chicken liver pate!  It was heavenly.  I make it every year now and it brings back some wonderful memories of Christmas
long ago. 

If you do not like liver, I've included a recipe for Chicken Pate with Plum Sauce Glaze.  It's a great appetizer for the holiday buffet!

Aunt Rosalind’s Chicken Liver Paté

 

1 lb. chicken livers

2 medium onions

2 small garlic cloves, crushed

6 Tbs. butter

1 Tbs. parsley chopped

1 Tbs. dried thyme

1 bay leaf

salt and pepper

1 Tbs. sherry

 

Melt 2 Tbs. of the butter in a sauté pan and add onions and garlic.  Cook until onions are soft.  Add chicken livers and sauté 2 or 3 minutes.  Add herbs and seasonings, continue cooking for another 5 minutes.  Discard bay leaf and put mixture in a blender.  Blend until smooth.  Melt the remaining butter and stir into pate along with the sherry.  Pack into a mound and chill.  Garnish with chopped green olives and pistachio nuts.  Serve with toast fingers.

Chicken Paté

 

1 ½ pounds of boneless chicken, cooked

3 eggs

1 bunch of scallions

Quarter sized slice of ginger

1 clove garlic

2 Tbs. peanut oil

2 Tbs. soy sauce

2 Tbs. sesame oil

2 Tbs. Frangelico

Pinch of salt and pepper

2 cup walnut halves

 

Glaze:  Plum Sauce

 

Preheat oven to 350 degrees.  Blend ½ of the chicken, eggs and onions in a blender.  Add all remaining ingredients except walnuts.  When well pureed, mix in walnuts by hand and put in a well oiled loaf pan.

 

Bake for 60- 70 minutes.  Press walnut halves on top of the loaf and glaze with the plum sauce.  Serve with an assortment of fresh fruits, cheese and crackers.