Apple and Thyme Pate

Chicken livers.... love them or hate them? I am not a fan of chicken livers, however, throw them into a pate and its a different story! Although pate isn't much to look at, the texture is smooth and the flavor very satisfying. I made this recipe (loosely based on Jacques Pepin's version) for our Valentine's Day meat and cheese tray. The "Optional" step really gives pate the whipped texture that I love, however it isn't necessary if you're pressed for time.

Apple and Thyme Pate:

4 slices bacon

1 stick unsalted butter

1 cup chopped onion

1 garlic clove

12 oz chicken livers

1 Granny Smith apple,peeled and chopped into small chunks

1 Tbsp thyme

2 hard boiled eggs

2 Tbsp sherry

1 tsp salt

-Cook bacon in a skillet, and set aside for later. Cook the onion, garlic, and livers in the bacon fat and butter for 5 minutes. Add the apples and continue cooking until the livers are barely pink in the center (approx another 3-5min).

-Pour cooked mixture and remaining ingredients into a food processor and blend until smooth.

-Optional Step: Pour pate into a sieve and scrap through with a spatula.

-Spoon pate into 2 or 3 ramekins, and cover with plastic wrap pressing the wrap onto the pate. Refrigerate overnight and serve with toasted baguette slices or crackers.