New Year's Eve 2011

 

I never did make it to midnight last evening...but we did bid goodbye to the old and celebrated the coming of the new with a simple meal composed entirely of pupus and we did light a few pieces of fireworks just to join in the sporadic popping noises around us.

The 'menu', if you can call it that, was composed of just a few spreads on toasted slices of French baguette; whipped cream cheese to which we could add spoonfuls of Caramelized Red Onion & Figs, (a gift from a mainland friend); chunky guacamole made from the very last avocado of the season on our tree mixed with some of the delicious Harry & David Pepper & Onion Relish, (a gift from another friend) and my own pâté made with chicken livers.

My chicken liver pâté evolved from trying different recipes.  Although quite simple to make, the taste is complex and yet deliciously smooth.  If you like the taste of Pâté de foie gras but object to the force-feeding of ducks or geese to obtain the fattest livers possible, this recipe, albeit not the ultimate in haute cuisine, comes a very acceptable second.  Originally made with Sherry, a friend who tried it used Madeira instead and renamed it for me.

Sonia's #2 Chicken Liver Pâté -
Pâté de foie de volaille avec Madeira

2 Tablespoons sweet butter

1 large onion, chopped

1 pound chicken livers, chopped

1/4 cup dry Sherry or Madeira (*)

1 envelope plain gelatin such as Knox

Salt & fresh ground pepper to taste

 

2 or 3 heads of garlic, unpeeled but tops cut

2 (8 ounce) packages cream cheese 

Sauté the chopped onion in butter until translucent.  Add the rinsed, dried and chopped chicken livers and sauté until all red is gone and livers are done.  Dissolve the gelatin in the Sherry or Madeira and add to the mix.  Add the salt and pepper to taste and finish cooking. 

Meantime roast 2 or 3 heads of garlic to which you've cut the tops and drizzled with a bit of olive oil and balsamic vinegar.  Quantity depends on your taste, but the roasted garlic taste will be quite mellow and will not intrude but enhance the taste of the livers.

To make the pâté:

In a food processor:  process the cream cheese and add the cooked chicken liver mixture.  Squeeze the roasted garlic into the mix and process until smooth.  Pack tight into a crock or ramekin.  Chill to firm up and serve with crackers, Melba toast, toasted bread points or rounds.

(*) Do not use the so-called cooking sherry.  Use a good dry drinking Sherry instead.  The Madeira is even better.

Whether your own celebrations were as simple as ours or very elaborate, I hope they were enjoyable.  

I am very grateful for all the blessings received the past year and am looking forward to seeing what the New Year has in store for us.

Wishing everyone a very Happy, Healthy & Prosperous New Year!

Hau'oli Makahiki Hou, E pili mau na pomaika`i ia `oe! (Happy New Year, May blessings be ever with you!)

 

Comments

[Sonia]

It is a creditable alternative and not as fatty. Sherry is good but Madeira makes it even better!

[Mary]

Sonia~ I'd love to try this! Count me as one of those who shudder thinking about those poor ducks/geese! We just happen to have Madeira so I'm going to try this soon!