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Happy holidays from all of us at PFC.  We are so grateful for the amazing year we have had and eagerly look forward to 2017!  Please enjoy this recipe and photo from my talented sister Moira Sanders

“This pate recipe was originally written out in pencil on the back of an old menu by a chef I worked with. It comes together quickly and is a staple at all of our parties where we’re wanting to splash out a bit. Happy were we when someone pulled a jar of the PFC Red Onion Jelly out of the fridge to serve with the pate. Certainly a match made in food heaven and I’m glad that I won’t be the only one enjoying it now.”

Smooth Chicken Liver Pate

1 lb butter, cut into ¼ + ¼ + ½ lb amounts

1 lb chicken livers – cleaned

1 cup peeled and finely diced Granny Smith apples

1 cup finely diced shallots

1 Tbsp chopped fresh thyme (or ½ tsp dried thyme)

1 tsp fine sea salt

¼ tsp freshly ground black pepper

3 Tbsp whipping cream

2 Tbsp Calvados, Poire William or another Brandy of your choice

Extra-virgin olive oil

1 jar PFC Red Onion Jelly

Melt ¼ pound butter in a large skillet. Add the chicken livers and cook until still a little pink inside. Remove the livers to a clean bowl and set aside.

Without cleaning the pan, melt another ¼ pound butter in the skillet. Cook the apple, shallots and thyme over low-medium heat until soft, about 10 minutes.

Place the livers and the apple mixture into the workbowl of a food processor and process until smooth. Season with salt and pepper. Taste for seasoning and add more salt if necessary. With the food processor going, add the remaining ½ pound butter in little chunks until it has all been incorporated.

Add the whipping cream and brandy. Strain the mixture through a fine-mesh sieve and either place into one shallow crock or several ramekins.

Pour a thin layer of olive oil on the pate. Cover and chill for at least 4 hours and serve with toasted baguette slices and PFC Red Onion Jelly.

Note: The pate can be topped with clarified butter instead of olive oil, if you desire.

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