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Chicken
Liver
Pate
An
extraordinarily
good
party
dish
that
is
easy
to
make
and
keeps
well.
Serve
it
on
toasted
French
bread
or
apple
slices.
INGREDIENTS
1
large
unpeeled
garlic
clove
3
tablespoons
butter,
for
sauteeing
1
pound
chicken
livers,
trimmed
8
ounces
unsalted
butter
1
teaspoon
salt
1/8
teaspoon
freshly
ground
black
pepper
1/4
teaspoon
freshly
ground
allspice
1
tablespoon
Cognac
2-1/4
cups
yield
Put
garlic
in
small
saucepan,
cover
with
water
and
simmer
10
minutes.
Reserve.
Heat
butter
in
skillet
until
it
bubbles.
Saute
chicken
livers
over
medium-high
heat
until
brown
on
the
outside
but
still
pink
within.
Squeeze
softened
interior
of
garlic
into
work
bowl.
Add
livers
and
remaining
ingredients.
Process
until
creamy
and
smooth,
about
1
minute.
Scrape
down
bowl
as
necessary.
Transfer
pate
to
crock
or
serving
dish,
cover
and
refrigerate
at
least
4
hours.
Let
stand
at
room
temperature
for
30
minutes
before
serving.
Well
covered,
can
be
refrigerated
for
up
to
5
days.
Cheese
Coins
These
tender
and
flavorful
appetizers
are
easy
to
make,
convenient
to
serve,
and
they
can
be
refrigerated
or
frozen.
INGREDIENTS
8
ounces
Cheddar
cheese,
cut
in
1
-inch
pieces
4
ounces
unsalted
butter.at
room
tempera
-
lure,
cut
in
pieces
1/4
teaspoon
salt
1/4
teaspoon
Tabasco
sauce
or
pinch
of
cayenne
pepper
1
cup
flour
100
cheese
coins
Use
metal
blade
lo
chop
cheese
until
it
resembles
coarse
meal,
about
30
seconds.
Add
butter,
salt
and
pepper.
Process
until
smooth,
about
60
seconds.
Scrape
down
bowl,
add
flour
and
process
until
flour
is
just
mixed
in.
Chill
dough
until
firm
enough
to
shape
into
logs,
about
1
hour.
Divide
dough
into
3
equal
parts
and
roll
each
into
a
cylinder
about
1-1/2
inches
in
diameter.
Chill
until
firm,
about
2
hours.
Preheat
oven
to
400°F.
Cut
dough
into
1/8-inch
slices
and
place
slices
1-1/2
inches
apart
on
lightly
greased
baking
sheet.
Bake
until
lightly
colored,
about
10
minutes,
being
careful
not
to
brown
them.
Transfer
to
wire
rack
to
cool.
Unbaked,
plastic-wrapped
cylinders
keep
for
about
a
week
in
the
refrigerator.
Cooked
cheese
coins
can
be
frozen
and
reheated
for
6
to
8
minutes
in
a
300T
oven.