Print Chicken Liver Pate with Currents


  •  1 1/4 cup finely chopped onion
  •  3 large garlic clove, chopped fine
  •  ½ cup Plugra butter, unsalted
  •  1 1/3 pound chicken livers, trimmed and soaked in milk overnight
  •  ½ cup Cognac
  •  1/2 teaspoon pumpkin pie spice
  •  1/3 cup dried currants
  •  1 anchovy fillet
  •  Accompaniment: toasted French bread slices or crackers and crisp fall apples


 In a large heavy skillet cook onion and garlic in butter over moderate heat, stirring, until softened. Pat dry chicken livers and season with Vignalta Salt. Add livers to onion mixture and cook, stirring occasionally, until cooked through but barely pink inside, about 10 minutes. Add cognac and simmer 2 minutes. Transfer hot mixture to a food processor and add pumpkin pie spice, anchovy fillet, and salt and pepper to taste.  Puree mixture until very smooth and cool mixture.

While pate is cooling,  in a bowl cover currants with boiling water and soak 5 minutes.  Drain currants and pat dry between paper towels.

Transfer pate to bowl and stir in currants.  Pack pate in  a crock, I used two large ramekins.  Cover pate with plastic wrap and chill, at least one day, up to 3 days.  Bring pate to room temperature before serving.  I put chopped chives and an edible Nasturtium flower on top to make it look more pleasing.