If you missed us Valentine’s Day Weekend, you will have to hang on until we reopen Easter weekend.
However, over the course of the next month or so, we will posting a few of our chef’s recipes that will allow you have a taste of The Gables at home.
The first, Chicken Liver Pâté with Red Onion Marmalade made several appearances on our menu this past fall.
- 1 tub of fresh chicken livers (preferably organic)
- 1 small onion, diced
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 tablespoon fresh sage, chopped
- pinch each of ground nutmeg, allspice, cloves
- 2 tablespoons brandy
- 1 pint heavy cream
- salt & white pepper
Season liver with salt & pepper. Sauté liver with olive oil until edges begin to brown. Add butter, onion, sage and spices, and cook until the onions are soft and liver is cooked through, about 5 minutes. Add brandy. Continue to simmer until reduced by half.
Add to a food processor and purée until smooth. With a rubber spatula, pass purée through a fine sieve into a bowl. Season to taste. Chill for 15 minutes.
Meanwhile, whip the cream into soft peaks. When the pâté is no longer hot, fold in the whipped cream. Check for seasoning once more.
Line a mold or ramekins with plastic wrap. A bit of nonstick spray will the plastic in place and make removal easier. Fill cups, and refrigerate for at least 3 hours or up to 3 days.
Serve with toasted baguette slices or crackers, red currant jelly or red onion marmalade.
- 4 red onions thinly sliced
- 1 cup sugar
- 2 cups red wine
- 1 bay leaf
- fresh thyme or rosemary sprig
- 3 tablespoons olive oil
- salt & pepper
Sauté onions in oil until soft and fragrant. Add sugar and salt, and cook until edges begin to brown. Add red wine, bay and herb sprig. Cook over low heat until the red win has evaporated. Check for seasoning. Serve warm or chilled as a garnish for pâté.