Chicken Liver Pate With Apple - cooking recipe

Ingredients

8 tablespoons unsalted butter (1 stick)
2/3 cup minced onion
1 small green apple, peeled, cored and chopped
1 lb chicken liver, patted dry
1/4 cup port wine
2 tablespoons whipping cream
3/4 cup butter, room temperature (1 1/2 sticks)
1 teaspoon fresh lemon juice
1 pinch cayenne pepper
salt & freshly ground black pepper

Preparation

Melt 4 tablespoons butter in large skillet over medium heat.
Add onions and saute until soft, about 5 minutes.
Add chopped apple and saute until soft, about 4 minutes; transfer mixture to processor or blended.
Melt 4 tablespoons butter in same skillet over medium-high heat.
Add livers and saute until brown on outside but still slightly pink in center, turning occasionally, about 6 minutes.
Add livers to onion mixture.
Add port to skillet and boil over high heat until reduced to 2 tablespoons, scraping up any browned bits, about 2 minutes.
Add Port and cream to livers and puree until smooth;cool.
Beat 3/4 cup butter in bowl until smooth; beat in liver mixture 1 tablespoon at a time.
Stir in lemon juice and season with cayenne, salt and pepper.
Pack pate into a crock or serving bowl.
Cover with plastic and refrigerate until chilled.