Pâté Charcuterie Spread

BOARD GARNISHES
Baguette, sliced
Capers
Cheddar cheese
Cherries in syrup
Cherry tomatoes
Cornichons
Dijon mustard
Dried cherries
Fig jam
Midnight Moon cheese
Mini green grapes
Pâté (Recipe Below)
Pearl onions
Pepita seeds
Pistachios
Prosciutto
Sesame seed breadsticks
Sundried tomatoes

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PATE RECIPE

INGREDIENTS
½ lb chicken liver
½ white onion
2 tbsp minced garlic (fresh)
4 sprigs thyme, stems removed
2 tsp sea salt
2 tsp fresh cracked pepper
2 tsp Scotch, Cognac or Port Wine
2/3 stick butter (5-6 tbsp)

Combine chicken livers, sliced onion, 1 tsp salt, 1 tsp pepper, garlic and thyme leaves in a saucepan over medium heat. Add in ½ cup water and let it come to a simmer. Place lid on the pan and let simmer for 5 minutes. Remove from heat and check that the livers are light pink inside.

Drain the water from the saucepan, and transfer contents to a blender. Add 2 tsp of Scotch, Cognac or Port Wine, 1 tsp each of salt and pepper and 1/3 stick of butter. Blend together and add the remaining butter until the pate reaches spreadable consistency. Saran wrap and refrigerate until ready to serve.