This is my go-to pâté — I’ve been making it for years. The walnut version below is what I usually do, though during the holidays, I’m apt to substitute dried currants (as I did in this picture). Either way, don’t be intimidated — making pâté is much easier than you think. Just look in the chicken section of your local grocery store for the little plastic container of chicken livers. After you’ve done it once, you’ll be an expert.

Recipe: WineSkinny.com Pâté Maison
Makes about 2 1/2 cups

2 small celery ribs with leaves
6 whole peppercorns
6 cups water
1 teaspoon salt
1 pound chicken livers
Pinch white pepper
½ pound (2 sticks) sweet butter
2 teaspoons dry mustard
¼ teaspoon ground cloves
1/3 cup chopped yellow onion
1 garlic clove
¼ cup French Brandy
½ cup chopped walnuts, plus extra pieces for garnish
Fresh chives, for garnish

Add celery and peppercorns to 6 cups water in a saucepan. Add the salt. Bring to a boil, reduce heat, and simmer for 10 minutes. Add chicken livers and simmer very gently for about 10 minutes; livers should still be slightly pink inside.

Drain livers, discard celery and peppercorns, and place livers in the bowl of a food processor fitted with a steel blade. Add all remaining ingredients except walnuts and process until very smooth.

Scrape into a bowl, stir in ½ cup walnuts, and transfer the pâté to the refrigerator. Chill for at least 4 hours. Allow the pâté to stand at room temperature for 30 minutes before serving.

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Ferrari NV Brut Trento ($25). Aromatic and pretty, offering persistant yeasty accents to the ripe apple, apricot, dried fig and wildflower honey notes. Full, creamy, with nice length. Ready to drink now.