Grandma's liver paté

• ⏲️ Prep time: 45 min
• 🍳 Cook time: 40 min
• ❄️ Chilling time: 3 hours
• 🥛 Soaking time: 1-2 hours
• 🍽️ Servings: 6-8

Ingredients

• 1/2 lb chicken livers,
• 1 cup milk (for soaking livers)
• 1 small garlic clove, smashed and peeled
• 1/2 tsp pickling salt, plus more to taste
• 1.5 sticks (12 tbsp) unsalted butter, at room temperature
• 1/4 cup heavy cream
• 1 tbsp honey
• 1 small onion, thinly sliced (for caramelizing)
• 1 tbsp butter (for onion)
• Freshly ground green pepper, to taste
• Optional: 2 tsp cognac or scotch, 1/4 tsp thyme leaves, 1 bay leaf (for simmering)

For serving:

• Cranberry or lingonberry jam, for serving
• Optional: sourdough toast or nixtamalized corn tortilla chips

Directions

1. Clean livers: Trim off any discolored or tough parts, rinse thoroughly in cold water multiple times, then soak in 1 cup milk for 1-2 hours. Drain and pat dry before using.
2. Caramelize onion: In a skillet, heat 1 tbsp butter over medium-low heat. Add 1 small thinly sliced onion and cook, stirring occasionally, for 20-25 minutes until golden and caramelized. Set aside to cool.
3. Fry livers and garlic with salt. Don’t overcook. Add water.
4. Cover, reduce heat to low, and cook, stirring occasionally, until livers are barely pink inside, about 3 minutes.
5. Remove from heat and let stand, covered, for 5 minutes.
6. Blend the livers and garlic.
7. With the machine running, add melted butter 2 tablespoons at a time until incorporated.
8. Add 1/4 cup heavy cream, 1 tbsp honey, and caramelized onion; process until completely smooth.
9. Season with salt and green pepper, and process until fully blended.
10. Scrape pâté into 2-3 large ramekins.
11. Cover and refrigerate until firm, about 3 hours or overnight.
12. Serve chilled with sourdough toast or nixtamalized corn tortilla chips and a side of cranberry or lingonberry jam.