Chicken Liver Pate

Don't click away yet!  I promise you'll like this recipe.  Inspired by the little ramekins of paté that we get at The Mercury here in Dallas, I was intrigued by this recipe I saw on a Chuck Hughes Christmas special on The Cooking Channel.  I served it at a recent cocktail party to rave reviews.  Here's the revised version I came up with...and tune in soon for another variation I served at our Oscars party.

Chicken Liver Paté

Makes about 3 cups.

2 large onions, thinly sliced
1/4 cup olive oil, plus more if needed

Salt and freshly ground black pepper

1 pound chicken livers, trimmed
2 small carrots, cooked
2 hard-boiled eggs
A pinch of nutmeg
Toast or crackers, for serving

In a skillet over medium heat, sauté the onions in half of the olive oil until caramelized, about 30 minutes.

In a small pot of salted simmering water, poach the chicken livers for 5 minutes on low heat. Drain on paper towels.

In a food processor, puree the livers with the carrots, 2 hard-boiled eggs and the caramelized onions until smooth. Season with salt and pepper. Add nutmeg. Push through a fine mesh sieve if desired.

Pack the mousse into a serving dish and smooth the top. Cover with plastic wrap. Refrigerate for at least 2 hours.

Serve with toasts or crackers.