Chicken Liver Pate With Sour Cherries And Sage Toast

---

This is a great pate recipe! I have made it with dried cranberries and added 1/3 cup chopped pistachio nuts. Yummy!!

---

Steps

---

To make the pt:.

---

In a small , covered bowl , soak the cherries in the brandy overnight at room temperature.

---

Then drain cherries , pressing out brandy , and reserve cherries and brandy separately.

---

In a large saut pan , heat the butter over medium-high heat until melted.

---

Add the onions and cook , stirring often , about 3 minutes , or until translucent.

---

Add the garlic and cook 30 seconds , and then add the livers.

---

Sprinkle with salt , allspice and pepper.

---

Cook about 2 minutes , turning livers as needed.

---

Add reserved brandy and increase heat to high.

---

Cook until livers are just done , and brandy / juice has cooked down until pan is almost dry , about 1 to 2 minutes.

---

Immediately remove from heat and place mixture in a food processor.

---

Process until smooth , then add reserved cherries and pulse just enough to mix not to chop them.

---

Pack pt in a 2-cup crock or pt mold.

---

Cover surface with plastic wrap and chill pt at least 4 hours , can be prepared up to 3 days before serving.

---

Ser.

---

Ingredients

---

cognac, dried tart cherry, salted butter, onion, fresh garlic, chicken liver, kosher salt, ground allspice, fresh ground black pepper, olive oil, fresh sage, baguette