Bourbon-Pecan Pate
Recipe from Better Homes and Gardens

Celebrate Mardi Gras with this contemporary pate that combines French techniques with southern tastes.


Bourbon-Pecan Pate

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Servings: Makes 16 appetizer servings.
Prep Time: 35 mins
Total Time: 35 mins
Related Categories: Appetizers, Chicken, Christmas Appetizers, Garlic, Holiday Appetizers, Low Calorie Appetizers, Low Fat, Low Sodium, Mardi Gras Appetizers, Mardi Gras Party, Onions, Party Appetizers
 
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Ingredients
  • 2  tablespoons
    margarine or butter
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  • 1/2  cup
    finely chopped pecans
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  • 1/2  pound
    chicken livers, rinsed and drained
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  • 1/4  cup
    finely chopped onion
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  • 1  clove
    garlic, minced
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  • 1/3  cup
    apple juice
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  • 1/2  teaspoon
    paprika
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  • 1/4  teaspoon
    salt
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  • 1/8  teaspoon
    pepper
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  • 1/8  teaspoon
    ground allspice
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  • 1/3  cup
    chicken broth
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  • 1  teaspoon
    unflavored gelatin
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  • 2  tablespoons
    bourbon whiskey
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  •  
    Parsley
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  •  
    Toasted pecan halves
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  •  
    Apple and/or pear wedges
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  •  
    Assorted crackers or toasted breads
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Directions
1.
In a skillet cook the chopped pecans in margarine until golden. Remove pecans; set aside. Add chicken livers, onion, and garlic to skillet. Cook over medium heat until livers are brown and onion is tender. Stir in apple juice, paprika, salt, pepper, and allspice. Reduce heat. Cover; simmer for 3 minutes.
2.
Combine chicken broth and gelatin; let stand for 5 minutes to soften. Stir broth mixture into hot mixture; stir to dissolve gelatin. Remove from heat; stir in bourbon and let mixture cool slightly.
3.
In a blender container or food processor bowl carefully blend or process about half of the liver mixture at a time until smooth. Stir in chopped pecans. Pour into a lightly oiled 2-1/2- to 3-cup mold. Cover and chill for 6 hours or until firm or up to 24 hours.
4.
Unmold onto platter; garnish with parsley and pecan halves*. Serve with apple and/or pear wedges and crackers or breads. Makes 16 appetizer servings.

Note
To help unmold the pate, place the mold in a bowl or sink of warm water just until the edges are loosened from the mold. Invert.
Nutrition information
Calories 70, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 67 mg, Sodium 68 mg, Carbohydrate 2 g, Protein 3 g. Percent Daily Values are based on a 2,000 calorie diet
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