Chicken Liver Pate with Apple and Brandy

For a pretty touch, serve this sinfully smooth party-size spread garnished with thin slices of apple and sprigs of fresh basil. It's also wonderful piped onto Belgian endive leaves.

Servings: 2-1/2 cups


Ingredients:
1/2 cup (125 mL) butter, softened
1 small onion, chopped
1 small clove garlic, minced
3/4 lb (375 g) chicken livers, trimmed
3 tbsp (50 mL) cognac, or brandy
3/4 cup (175 mL) shredded apple
1/4 cup (50 mL) packed fresh basil leaves
pinch each salt and pepper
1/4 cup (50 mL) cream cheese, softened


Preparation:
In skillet, melt half of the butter over medium heat; cook onion and garlic, stirring occasionally, for about 4 minutes or until softened and garlic is golden. Add chicken livers; cook for about 5 minutes or until browned but still slightly pink inside. Add cognac; cook for 1 minute or until almost evaporated.

Transfer to food processor. Add apple, basil, salt and pepper; pulse until combined. Add cream cheese and remaining butter; puree until smooth. Spoon into serving bowl. Cover and refrigerate for 1 hour or until chilled. (Pate can be refrigerated for up to 2 days.)


Additional Information
Tip: Use tart apples that hold shape well (any pie apple).