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Liver Pâté with Stewed Black Figs

Posted Mar 02 2011 12:03pm
 

Serves 10-12

A perfect appetizer for potlucks, parties and protein-types! Grass-fed beef liver is cooked in stock and herbs and pureed into a smooth, spreadable pâté. Topped with black Mission figs for a rich and sweet taste-sensation. This gourmet pâté is quicker and easier than it may seem and transports easily.

EQUIPMENT
Soufflé dish, terrine, bread pan or small cheesecake mold (or a few small ramekins or mini-bread pans)
Parchment paper, waxed paper or plastic wrap

PATE
Ghee or butter for dish and paper
1 pound organic, grass-fed beef  liver, trimmed
1 cup beef or chicken broth
1 small onion, rough chopped
2 sprigs fresh rosemary and/or thyme, leaves removed, stems discarded
1/2 cup ghee or unsalted butter (1 stick), room temperature
1/2 – 1 1/4 teaspoon salt (check sodium content in butter and broth!)

FIG PUREE
1/2 cup pomegranate juice, prune juice or port
1/2 tablespoon balsamic vinegar
3/4 cup chopped dried black Mission figs

GARNISH
1/2 cup chopped toasted walnuts or pecans
2-3 fresh rosemary or thyme sprigs
Gluten-free toasts or rice crackers

Butter a medium soufflé dish, terrine, bread pan or cheesecake mold (or use several small ramekins or mini-bread pans). Line the dish/es with parchment or natural-waxed paper, pressing or folding the edges into the dish as best you can, and leaving at least 2 inches at the top for easy unmolding. Generously butter or oil the paper.

Combine the livers, broth, onion and herbs in a medium saucepan and bring to a boil. Lower the heat, cover, and simmer for 12 minutes, stirring occasionally, until the livers are cooked through.

Start the figs while the livers are cooking: Bring the fruit juice, vinegar and figs to a simmer in a small-medium saucepan and cook, covered, for 12 minutes, until the figs are soft and plump and some of the liquid has evaporated.

Drain the liquid from the livers and discard. Transfer the solids to a food processor or high-speed blender. Add the butter and salt to the processor and puree until smooth.

Spread the pâté into the prepared pan/s. Layer the top with the figs, using your fingers or a spoon to get an even layer without disturbing the pâté. Cover and refrigerate for at least 4 hours, preferably overnight until firm.

Have ready a decorative platter or plate. Unmold the pâté by carefully lifting it out of the pan via the paper and onto the platter. Leave the pâté on the paper or very carefully slide it off.

Press the chopped walnuts onto the sides of the pâté to hide any imperfections. Garnish the top with the herb sprigs and arrange the toasts around the pâté. Serve chilled or room temperature.

Food photos by Jackson D. Carson

©2010. Alison Anton. All rights reserved.


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