Liver Pate

The Broadmoor

January 15, 2016

This recipe was contributed by my good friend and financial adviser, Sarah. She claims she won it from the food and beverage manager at the Broadmoor many years ago in a game of strip poker. Whatever its origin, it is a wonderful pate with some interesting ingredients. 

1 pint Chicken livers 
A few strips of bacon
A handful of chopped scallions
Chopped garlic cloves to taste
Madeira, Marsala, brandy or bourbon--your choice
4 oz Cream Cheese
1 Ripe avocado 
Salt and pepper to taste

Soak the chicken livers in cold salt water to remove the blood. Cut out dark spots, membranes or bile. Pat dry.
Saute the bacon in a cast iron skillet. Remove and place in a food processor.
Add a little butter to the bacon grease, and saute the scallions. Add them to the food processor.
Add the garlic to the pan, adding more butter or oil if needed, and saute till soft. Add to the processor.
Saute the livers until pale pink. Add the wine or liquor and simmer till the liquid evaporates.
Add the livers to the food processor.
Add the cream cheese to the processor, and process.
Add the avocado and process.
Add salt and pepper to taste. 
Store in a non-metalic bowl, covered tightly with plastic wrap. It will firm up over time. Store up to three days. May be frozen.
Serve with toasted bread rounds, crackers, etc.