Port and Fig Pâté


½ onion, chopped

1 lb chicken livers, rinsed and dried

1 stick butter

1 tsp salt

¼ tsp allspice

2 Tbsp heavy cream

8 dried figs

2 Tbsp fig preserves

2 Tbsp port


Sauté onions in 1 Tbsp butter in a skillet over medium high heat until softened. Cool slightly and add to food processor.

Sauté chicken livers in the same skillet over medium high heat in 2 Tbsp butter until no longer pink in the middle. Cool slightly and add to onions in the food processor.

Add 4 Tbsp butter, salt, allspice, cream, figs, preserves, and port to the food processor and blend until smooth. Refrigerate at least 4 hours to cool. Serve with toast points or crackers. 

* Pâtè isn’t inherently gorgeous on it’s own, so top it with a sliced dried fig or a dab of fig preserves.

© Deer One Publishing 2021