Liver And Blue Cheese Pâté
Serves: 2
Vicente Kshlerin
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
53
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Butter (1/4 stick)1.5 cups
Onion (chopped)1 tbsp
Thyme (chopped fresh)2 tbsps
Brandy110 g
Blue Cheese (crumbled)Directions:
1
Remove from heat
2
Line 2-cup dish or mold with plastic wrap, leaving overhang
3
Melt butter in large skillet over medium-high heat
4
Add onions; sauté until beginning to brown, about 6 minutes
5
Sprinkle livers with salt and pepper
6
Add livers and thyme to skillet
7
Sauté until livers are no longer pink in center, about 10 minutes
8
Add brandy; scrape up any browned bits
9
Place contents of skillet in processor
10
Add cheese; blend until smooth
11
Season with salt and pepper
12
Pack pâté into prepared dish
13
Cover; chill 1 day
14
Unmold to serve
15
Line 2-cup dish or mold with plastic wrap, leaving overhang
16
Melt butter in large skillet over medium-high heat
17
Add onions; sauté until beginning to brown, about 6 minutes
18
Sprinkle livers with salt and pepper
19
Add livers and thyme to skillet
20
Sauté until livers are no longer pink in center, about 10 minutes
21
Remove from heat
22
Add brandy; scrape up any browned bits
23
Place contents of skillet in processor
24
Add cheese; blend until smooth
25
Season with salt and pepper
26
Pack pâté into prepared dish
27
Cover; chill 1 day
28
Unmold to serve