This rich, smooth pate spread is good on anything… sandwiches, crepes, omelets, or just simply to taste on a piece of bread. This recipe makes about 4 pounds, so spread it around, share it with friends, or reserve it for a rainy day.
2.5 pounds chicken livers, rinsed and drained
2.5 sticks of butter (salted or unsalted)
2.5 cups of diced shallots
6 tablespoons fresh oregano, chopped
6 tablespoons maple syrup, Grade B
- Melt butter in a large pan (if using unsalted butter, add salt to taste). Add oregano and shallots and cook until softened, approximately 3 minutes.
- Add chicken livers. Add 3 tablespoons maple syrup. Cook until livers are brown on the outside and pinkish on the inside, approximately 7-10 minutes, turning in the pan occasionally. Remove from heat.
- Place ingredients into food processor and puree until smooth. Add 3 more tablespoons of maple syrup (more to taste). Puree to mix.
- Place warm pate into clean jars and let cool before covering and putting into fridge.
Note: Lasts in fridge one week. To last longer, clarify butter and pour layer of butter on top of pate in the jar and seal. The fat content in this recipe makes it a good candidate for freezing.
contributed by Andrea Todd (Maple Cook-Off 2010)