Bariatric Surgery - My Story · Recipes · Uncategorized · WLS

Liver Pate’

So I mentioned the extra chicken livers in the Chicken Livers (Rumaki) post yesterday.  I soaked them in some heavy cream for about 1 hour.img_1085Sauteed 1/2 onion, and 1 teaspoon garlic in 2-3 tablespoons of butter.img_1087img_1088Saute until the onions are translucent.  img_1092Add 1 cup of Sherry, and melt another 3 tablespoons of butter (do not add the butter).  Cook out the Sherry (about 5-8 minutes).  Add to a blender or food processor, and pulse or blend until chunky smooth.img_1093Spread mixture into a mold (lined with clear wrap), and spread evenly.img_1094Pour the melted butter over the top, and then cover with the clear wrap.img_1125Place in the refrigerator until set (about 4 hours or the next day).img_1126Unmold (the butter will break off – discard).  Serve with crackers.  I love the water crackers as you only get the flavor the topping.img_1127This was such a treat, and really nicely flavored with the Sherry and parsley.  I will make these again, but again the family was a no.  Which is fine with me…more for me!




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