(Adapted from Nourishing Traditions)
(Makes about 4 cups)
Sauté in heavy skillet until no pink remains and vegetables are softened:
1 lb. chicken livers, trimmed of white fibers and cut in 1 inch pieces
1 lb. onions, coarsely chopped
1 lb. mushrooms, coarsely chopped
1 stick butter
Add and simmer until liquid is almost gone:
½ tsp. dill weed
½ tsp. dry mustard
½ tsp. rosemary
1/4 tsp. cayenne
2 cloves garlic, minced
1 tbsp. lemon juice
2/3 cup white cooking wine
Add at end of cooking, to soften:
8 oz. cultured cream cheese
Process in food processor with knife blade until smooth:
Sea salt to taste (about two teaspoons)
Pour into a serving container or one or two cellophane-lined molds, cover and chill overnight or several hours.
Pate firms up when cooled. If using molds: Turn out pate’ from mold on to serving place and peel off cellophane, if used and smooth surface with off-set spatula. Surround pate’ with red pepper wedges, carrot ovals, celery spoons, cucumber slices and or crackers. You may decorate the pate’ with a tomato “rose” made from a long strip of tomato skin curled, or cut outs from whole pimentos to imitate flower petals for extra eye appeal. Can be frozen, but may “weep” on defrosting so plan to dab up moisture before arranging vegetables.
Thank you, Sally!
Windy Meadows Family Farm