Comments on: Sage & Chicken Liver Pâté

By: lara gunther

lara gunther — Sun, 22 Jan 2012 00:45:09 +0000

Jenny is this ok to give to kids with the sherry in it?

thank you
LAra

By: Jenny

Jenny — Thu, 29 Dec 2011 03:33:50 +0000

You can substitute stock for sherry, if you like.

By: Sue

Sue — Thu, 29 Dec 2011 02:34:51 +0000

I made a similar pate recently that called for Applejack brandy instead of sherry. I didn’t really like the Applejack flavor, so I substituted a little B&B that I had in the pantry. I liked it. Hubby said it tasted “boozy”. He’s Brooklyn Jewish and not used to having his “chopped liver” dosed with brandy. I’m not partial to sherry, either. So I’m wondering if the booze can be left out or does is it integral to the “science” of the recipe (if you know what I mean). Is it just for flavoring, or will the recipe not work without it?

By: My 4 Favorite Ways to Eat Liver

My 4 Favorite Ways to Eat Liver — Sat, 17 Dec 2011 06:40:33 +0000

[...] Chicken Liver Pate – Pate is a great gateway food for learning to love liver because this stuff tastes like a delicious, buttery rich spread. If you’re not so sure, start with a thin layer on a delicious sourdough bread and gradually layer more on. Try chicken, duck, or even foie gras if you have the budget for it. Chicken liver pate is affordable and easy to make at home – check out this great recipe from Nourished Kitchen. [...]

By: Happy Holidays Link Love | Butter Belle

Happy Holidays Link Love | Butter Belle — Fri, 16 Dec 2011 16:11:54 +0000

[...] about whipping up a nourishing liver pate spread to serve to your family and guests over homemade crackers? These recipes over at the [...]

By: Liver Pâté for One « Local Nourishment

Liver Pâté for One « Local Nourishment — Tue, 13 Dec 2011 13:24:16 +0000

[...] have to smell the liver cooking, and Mom doesn’t have to go without. I started with a super recipe from Nourished Kitchen, but changed it up a little based on what was [...]

By: mar

mar — Sun, 02 Oct 2011 20:04:42 +0000

Hi,
Why are they marinated in milk? Can we substitute milk for kefir?
Thanks!

By: Using an Ovulation Calculator or Eating Liver, Which is Easier? | Focus On Vibrant Health

Mon, 29 Aug 2011 06:38:35 +0000

[...] Here’s a link to a great recipe: Sage and Chicken Liver Pâté [...]

By: Cate

Cate — Sat, 18 Jun 2011 15:08:37 +0000

hi,

just made your paté and loved it. Since I can’t keep myself from tinkering with recipes, I added an apple while frying the livers (since I made it with 250g of livers it would be 2 apples for a lb) and 3 cloves of garlic. HEAVEN! The apple actually didn’t mash up completely in the food processor (mine is small, old, wheezing and not always cooperative) which left my with tiny sweet apple chunks throughout the paté. I like!

By: Nicole Rice

Nicole Rice — Thu, 09 Jun 2011 11:13:22 +0000

Could you point me in the right direction for the julia child recipe? I’d love to do a pork liver pate

By: Anne

Anne — Wed, 08 Jun 2011 23:02:01 +0000

Just chiming in to say that I have made a very similar recipe using Coconut Oil (plus a little seasalt to counter it’s sweetness) in place of the softened butter – and it worked well.

By: Kristina

Kristina — Wed, 08 Jun 2011 21:38:21 +0000

The milk is just for soaking so you could omit it. You can use pork fat instead of ghee – it has roughly the same consistency and tastes great. Coconut oil would work also.