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Greetings! I wanted to begin to focus on some really nice appetizers that are affordable and accessible for everyone and I cannot think of a more elegant or beautiful appetizer than a pate'! Pate is a smooth spread that is served on baguette or crackers. Foi Gras is a goose liver pate' that is rick and unctuous. We don't have the budget for that so we can fall back on the old Jewish favorite "chopped liver" or Chicken LIver Pate' I am taking some inspiration from Mark Bitman, a foodie and writer for the New York Times who is the most amazing "minimalist" cook I have ever seen. He takes his inspiration from his grandmother's traditional chopped liver which would have been made with melted chicken fat or "schmaltz" instead of the butter.

This pate' is easy to put together and very budget friendly. It incorporates some interesting spices such as clove and allspice along with salt and pepper which give the pate' a mild and rich flavor.

If you are going to make this, plan on preparing it at least a day ahead, this will need to chill and overnight is recommended. You want to serve this cold so it will be spreadable and the flavors that you took time to cook into it will have time to mix and mingle.

This pate' is a wonderful addition to any holiday appetizer spread or just on it's own as a quick snack.

I hope you try this and I hope you enjoy it. As always, Happy Eating and Merry Christmas!

Chicken Liver Pate'

2-20 containers of fresh chicken livers, trimmed
1 large onion chopped
6 Tablespoons of butter divided.
1/2 teaspoon ground clove
1/2 teaspoon ground allspice
1/2 teaspoon finely ground black pepper
1 teaspoon salt
1/2 cup heavy cream

In a large skillet, melt 4 tablespoons of butter and add chopped onion. Allow onion to sweat until they are soft and translucent.

Remove onions to the bowl of your food processor.

Wipe out pan of any remaining onion pieces.

Add remaining 2 tablespoons of butter and allow to melt.

Add in fresh chicken livers and cook over medium low to medium heat. You really want the chicken livers to sort of poach as opposed to fry. They will render quite a bit of liquid. Cook livers until they are just slightly pink in the middle. Spoon out of skillet with a slotted spoon leaving the liquid behind. (you can give that to your dogs. They will love you for it!)

Add the cooked chicken livers to the bowl of the food processor with the onions.

Add in the clove, allspice and pepper, salt and cream.

Give it a whirl until everything is smooth and creamy.

You can also choose to leave this a bit on the chunky side if you prefer a more rustic french style pate'.

Taste for seasoning and adjust if necessary. I found mine needed just a hint more salt and a splash more of cream.

Transfer to a container and cover tightly. Store in refrigerator at least 2 hours or preferably overnight.

Serve with sliced baguette and/or crackers along with an assortment of cheeses for a simple and delicious holiday appetizer tray.

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