PATE

This pate is really, really, good and really, really sinful. It has so much butter you can't go wrong. It's really so smooth and delicious that it literaly melts in your mouth. Save making it for a special occasion. Or just have it on a Wednesday or Thursday. Eat it all within 2 to 3 days or freeze the remainder. Serve with thinly sliced toasted baguette. (I'm going to serve it on Memorial Day on hot dogs slathered with caramelized onions and coarse mustard. Now that's really sinful!) The recipe calls for a blender (which shows you how old it is) but using a food processor is a lot easier.

A REALLY SINFUL PATE



3 T butter (to begin)

1/2 C finely chopped onion

2 T finely chopped shallots

1 small, tart apple (like Granny Smith), peeled, cored and chopped

3 T butter (yes, more)

1 lb chicken livers, cut in half

1/4 C brandy, rum or similar liquor

2 to 4 T heavy cream (use four, what the hell?)

10 T butter (yes, honey lamb, ten more)

1 t lemon juice

1 1/2 t salt

1/4 t white pepper

1. Soften all butter to room temperature (leave it out overnight).

2. Melt 3 tablespoons butter in a skillet and add onions and shallots, cooking over moderate heat 5 to 7 minutes or until lightly colored. Mix in the apples and cook 2 to 3 minutes more. When the apple is soft, put this mixture into a blender or food processor and reserve.

3. Melt 3 more tablespoons butter over high heat. As the foam subsides, add the chicken livers and cook, 3 to 4 minutes or until browned on the outside but still pink inside. Add alcohol and flame. Add this mixture to the blender with the onion/apple mixture. Add cream and blend on  high speed until smooth. Turn this liver paste out into a bowl and allow the mixture to cool completely, at least 2 hours.

4. Cream the balance of the butter and beat in the liver paste. Stir in lemon juice, salt and pepper. Cool before serving.

5 Take two statin before going to bed.