- Published: Wednesday, 30 October 2013 16:40
- Written by Pati Jacobs
2 lb. – 2 ½ lb. Bastrop Cattle Co., liver, trimmed of fat/gristle and cut into 2 inch slices.
Soak overnight in milk (which removes any bitter/metallic taste)
1 ½ lbs. unsalted butter
¾ cup shallot, chopped fine
¼ cut celery, chopped fine
3 cloves garlic, chopped fine
1 tsp. Pate seasoning (mix together 2 Tbsp. ground white pepper, 1 Tbsp. ground cinnamon, 1 Tbsp. ground nutmeg, 1 Tbsp. ground cloves, keep any extra in a capped jar)
2 cups heavy cream
2 tsp. pepper
3 tsp. sea salt
1 cup brandy
2 tsp. Dijon mustard
1 ½ pkts. Unflavored gelatin (I adapted this recipe from one calling for chicken livers.
Adding the gelatin makes it a little firmer and easier to spread).
½ cup red port (or red wine)
The recipe goes quickly so have all ingredients set up first. Melt butter in a large pan or dutch oven over medium-high heat. When hot and foamy, add the shallot, celery and garlic. Cook until translucent, about 5 minutes.
Add in the drained liver and toss with the butter. Then turn to low and “poach” the liver very gently in the butter until just still a little pink inside. About 15 minutes.
Add the brandy, mustard, cream, salt, pepper and Pate seasoning. Bring back to a light simmer for a couple of minutes then remove from heat and cool to room temperature. Transfer cooled mixture to a powerful blender (I use a Vitamix). Dissolve the gelatin in the red port and add to the mix. Blend all until very smooth. *At this point check the seasoning and add more salt to taste. As pate is eaten chilled, it typically needs more seasoning than a hot dish.
The pate can be poured directly into ramekins (which I usually do), or can be put in a stand mixer with the paddle attachment for 30 seconds. Transfer to a pastry bag and pipe mixture into mason jars or ramekins and return to the fridge. Will keep in fridge for 3 weeks ans is best made 2 or 3 days ahead so flavors can meld.
Brought to you by my good friend Kathy Denison!