THEME: Chicken Liver Pate Truffles
Jamie R
Daily Recipe Swap at Recipelink.com
From: Judy/Quebec 2-5-2006
These are very yummy! They melt in your mouth! Great for a Buffet
Table! !!! Try them, you'll like them! Judy
Makes 30 Truffles
1/4 cup butter
1/2 cup onion, chopped
1/2 cup apple, peeled cored & chopped
1/2 cup chicken livers
1/2 teaspoon salt
1/4 teaspoon thyme
pinch rosemary
pinch pepper
4 teaspoons Madeira
1/2 cup rye cracker crumbs *
In heavy skillet, melt butter over low heat. Add onion and apple,
cook covered until softened (3-4 minutes).
Meanwhile, trim and rinse livers, pat dry. Add livers, salt, thyme,
rosemary and pepper to onion mixture. Cook uncovered over medium heat
until all liquid has evaporated and livers are browned but retain
faint pinkness inside (2-3 minutes).
In food processor or blender puree liver mixture with Madeira until
smooth. Taste and adjust seasoning if necessary.
Cover pate and refrigerate until very firm, preferably overnight.
(Can be covered and frozen at this point but thaw and puree again
before proceeding with the recipe.)
Spread crumbs (*ground-up rye crackers) in shallow dish. Drop rounded
teaspoonfuls of pate onto crumbs and roll to coat and form balls.
Place in fluted candy papers, cover lightly and refrigerate. (Can be
wrapped and frozen at this point for up to 1 month.) Serve with any
type of cracker!