Recipe: Appetizer:
Pate with Walnuts

This is one of our favorite pâté recipes! 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.

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

1. 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.

2. 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.

3. Scrape into a bowl, stir in ˝ 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.

Wine Skinny Variation: Substitute tiny dried currants for the walnuts.

from Party Planning, october 2000