Archive for December 26th, 2008

We roasted a turkey for Christmas day and I had the liver left over – not much, but I thought…hmmm, wouldn’t it make a lovely amuse bouches? Just a tasty-taster…I adapted a recipe from Epicurious for chicken liver paté

Yield: Makes about 1/4 cup


  • 1 turkey liver
  • 1 tsp butter, room temperature
  • 2 tbsp minced onion
  • 1 tbsp mirin (Japanese cooking wine)
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1/4 tsp fresh ginger


  1. In 1 tsp butter, sweat the onins.
  2. Dice chicken livers and add to the onions and cook thoroughly.
  3. Add mirin and bring to boil. Remove from heat. Cool completely.
  4. Finely grind the chicken livers and onion mixture to form a smooth paste.
  5. Put into a small ramiken and refrigerate.
  6. Serve on a small cracker with a dallop of fig confit.

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