A delicious low fat spread made without butter for hors d'oeuvres.
Ingredients
1 lb. chicken livers (450 g)
1 Tbsp canola oil (15 mL)
1 large onion, chopped (150 g)
1 clove garlic (3 g)
2 Tbsp. balsamic vinegar (30 mL)
1 bay leaf (1 g)
1/2 tsp dried thyme (1 g)
3 Tbsp Kraft Philadelphia® cream cheese (45 g)
1 tbsp fresh ground black pepper (15 g)
1/4 cup port wine or congac (60 mL)
Preparation
- Gently sweat onions in oil until translucent in frypan.
- Meanwhile, remove sinew from chicken livers and cut in half. Rinse under cold water.
- Dry livers with paper towel.
- Add livers, garlic, bay leaf, and thyme to frypan and increase to medium heat; saute.
- Once the livers are 3/4 cooked, add the balsamic vinegar and cook off until liquid has evaporated.
- Remove bay leaf.
- Transfer contents to a deep, narrow container and add port. Puree with immersion blender.
- Add black pepper. Blend. Taste & adjust seasoning.
- Add cream cheese. Blend.
- Pass liver mixture through a fine wire sieve for a smooth paste. Discard any solids.
- Place in ramekins or crocks and chill.
Store in refrigerator for up to a week or freeze up to 3 months.
Note: Allow pate flavours to meld before serving. You may put a thin layer of clarified butter to seal the ramekins but the fat ratio will increase.
Yield: about 3 cups.(744 mL)
NUTRITION PROFILE: low sodium, high cholesterol
Source: recipe adapted from Food & Wine Magazine
