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Serving(s) |
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1-3/4 cups (425 mL) |
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| General Category : Appetizers-Snacks-Hors-d'oeuvre |
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| Food Group : Meat-Pork, Vegetables, Poultry-Chicken |
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| Preparation Method : Boil/Simmer |
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| Other Criteria : Easter |
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Tiny cubes of dessert-wine jelly lend elegance and a sweet balance to a tasty liver pâté with salt pork.
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Ingredients
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8 oz (250 g) salt pork |
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3 bay leaves |
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1/2 cup (125 mL) grated onion |
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1/4 cup (60 mL) butter |
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1 tbsp (15 mL) fresh thyme leaves |
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1/4 tsp (1 mL) black pepper |
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8 oz (250 g) chicken livers |
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Salt and pepper (optional) |
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Wine Jelly: |
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2/3 cup (150 mL) late harvest wine |
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1 tsp (5 mL) gelatin |
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Preparation
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Wine Jelly: Pour about one-third of the wine into small saucepan; sprinkle gelatin over wine. Let stand for 5 minutes. Stir over low heat until gelatin is dissolved. Remove from heat; stir in remaining wine. Pour into 4- to 6-inch/10 to 15 cm square pan; refrigerate until set, 2 to 3 hours.
In covered saucepan, simmer pork, 6 cups/1.5 L water and bay leaves until pork is tender, 1-1/2 to 1-3/4 hours. Remove pork, reserving cooking liquid. Let cool.
Meanwhile, in small skillet over medium heat, fry onion in butter until golden, about 5 minutes; add thyme and pepper and cook for 30 seconds. Scrape into bowl of food processor; let cool. Cut pork into cubes; add to food processor and whirl until minced.
Separate lobes of livers, removing any connective tissues and fat. In same saucepan, heat reserved cooking liquid until barely simmering; add liver and poach just until slight trace of pink remains in centre of thickest part, 4 to 5 minutes. Drain, discarding bay leaves. Add livers to food processor; whirl until smooth. Test for seasoning, adding salt and pepper, if necessary, to taste. Let cool.
Cut wine jelly into tiny cubes. Spread pâté on baguette slices, melba toasts or crackers; top with jelly.
Makes about 13/4 cups (425 mL), enough for 24 to 30 pieces.
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Nutritional information
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Per each of 30 pieces (without baguette): about 47 cal, 3 g pro, 3 g total fat (2 g sat. fat), trace carb, trace fibre, 42 mg chol, 103 mg sodium. % RDI: 6% iron, 39% vit A, 3% vit C, 18% folate.
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Source
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Homemakers Magazine: April 2007
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