• Ingredients: 19
  • Serves: 1

Brandied chicken liver pâté with accompaniment: toasted french bread slices or crackers.


  • Accompaniment: toasted French bread slices or crackers

For cheese spread

  • 6 oz. soft mild goat cheese, at room temperature
  • 12 oz. cream cheese, at room temperature
  • 1 small garlic clove, minced and mashed to a paste with 1/4 tsp. salt
  • 1 tsp. chile morita paste or minced canned chiles chipoltes in adobo sauce

For sauce

  • 1 tbsp. chile morita paste or minced canned chiles chipoltes in adobo sauce
  • 8 oz. piloncillo
  • 1 cup heavy cream


For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid



  1. Step 1 In a large heavy skillet cook onion and garlic in butter over moderate heat, stirring, until softened.

    For this step you will need

  2. Step 2 Pat dry chicken livers and season with salt and pepper. Add livers to onion mixture and cook, stirring occasionally, until cooked through but barely pink inside, about 10 minutes.

    For this step you will need

  3. Step 3 Add brandy and simmer 2 minutes. Transfer hot mixture to a food processor and add nutmeg, allspice, and salt and pepper to taste.

    For this step you will need

  4. Step 4 While pâté is cooling, in a bowl cover currants with boiling water and soak 5 minutes. Drain currants and pat dry between paper towels.
  5. Step 5 Transfer pâté to bowl and stir in currants. Pack pâté in a crock (or crocks). Chill pâté, its surface covered with plastic wrap, at least 6 hours and up to 3 days.

Nutrition information

Calories 209 Carbohydrates 8 g (3%)
Fat 11 g (18%) Protein 13 g (27%)
Saturated Fat 6 g (30%) Sodium 56 mg (2%)
Polyunsaturated Fat 1 g Fiber 1 g (3%)
Monounsaturated Fat 3 g Cholesterol 281 mg (94%)