Chicken Liver Pate With Sour Cherries And Sage Toast - cooking recipe

Ingredients

Pate
1/4 cup cognac or 1/4 cup other brandy
1/3 cup chopped dried tart cherry
4 tablespoons salted butter
3/4 cup finely chopped onion
1 tablespoon minced fresh garlic
1 lb chicken liver, trimmed, drained well
1 1/2 teaspoons kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon fresh ground black pepper
Sage Toast
1/4 cup olive oil
1 tablespoon finely minced fresh sage
24 slices baguette
1/2 teaspoon kosher salt

Preparation

To make the pate:
In a small, covered bowl, soak the cherries in the brandy overnight at room temperature.
Then drain cherries, pressing out brandy, and reserve cherries and brandy separately.
In a large saute pan, heat the butter over medium-high heat until melted.
Add the onions and cook, stirring often, about 3 minutes, or until translucent.
Add the garlic and cook 30 seconds, and then add the livers.
Sprinkle with salt, allspice and pepper.
Cook about 2 minutes, turning livers as needed.
Add reserved brandy and increase heat to high.
Cook until livers are just done, and brandy/juice has cooked down until pan is almost dry, about 11/2 to 2 minutes.
Immediately remove from heat and place mixture in a food processor.
Process until smooth, then add reserved cherries (and nuts) and pulse just enough to mix - not to chop them.
Pack pate in a 2-cup crock or pate mold.
Cover surface with plastic wrap and chill pate at least 4 hours, can be prepared up to 3 days before serving.
Serve with Sage Toast.
To make Sage Toast:
Heat oven to 375 degrees.
Meanwhile, heat oil and sage in a very small pan until just warmed.
Remove from heat and let sit for 5 to 10 minutes to infuse sage flavour.
Lay out baguette slices on a baking sheet and lightly brush slices with the oil.
Sprinkle with salt and bake for about 10 minutes or until crisp.