Monday, August 10, 2009
Liver Pate with Hazelnuts (SCD)
We're in the middle of a yard renovation and our new deck was just finished today. We've gone two years without a usable backyard. Now we're stir crazy and ready to entertain. Bring on the hors d'oeuvres! This surprisingly pleasant pate was adapted from "Spreads, Toppers & Dips" by Diane Rozas. I cut out a few steps and made it SCD legal. Simmering the chicken livers instead of frying gives this pate a more subtle flavor.
1/2 pound Chicken Livers
1/2 cup Hazelnuts
4 TBSP. good quality Butter
3 or 4 Green Onions, include the good green parts
1/4 cup SCD Yogurt
Salt and Cracked Pepper to taste
Remove any veins and membranes from the liver. In a medium saucepan, bring about 2 or 3 cups of water to a boil. Add liver, return to a boil, cover and simmer about 5 minutes, just until liver is no longer pink. Remove from water and let cool. (My dogs and cat get the leftover liver water)
In a food processor combine all ingredients until very smooth. Put into a ramekin or a small pretty bowl and refrigerate for a few hours. Serve with crackers, toasts, veggies, pear slices, etc.