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|Recipes » Side Dishes|
Creme Coffee Chicken Liver Pate
By: Andreann - Myrtle Beach, SC - 2016 Recipe Contest
"This easy to make pate is full of rich flavors and will be a hit at any party. The coffee adds an unexpected depth of flavor that takes this appetizer over the top. This pate is rich and satisfying with both a touch of heat and a touch of sweetness.
(may pour clarified butter over the pate in ramekin and then can refrigerate for a few days to a week)"
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.
Featured ingredient: Door County Creme Coffee 10 oz. Bag Ground
- 1 cup Brewed Door county Creme Coffee
- 1 tablespoon brown sugar
- 2 sticks of butter (room temperature)
- 1 large sweet yellow onion (chopped )
- 3 cloves garlic (minced)
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon ground cumin
- 2 pounds chicken livers
- 1 bay leaf
- 1/4 cup heavy cream
- 1/4 cup finely chopped hazelnuts
- Place coffee and sugar into a small pot, bring to boil and reduce to simmer, allow to simmer until it reduces down to about 4 ounces.
- Melt half a stick of butter in large sauté pan over medium high heat, add onions and cook for 3 to 4 minutes or until the onions start to turn golden brown. Add garlic, salt, black pepper, cayenne pepper and cumin. Stir well to combine. Add chicken livers and cook 2 minutes over medium heat.
- Add the coffee and bay leaf to the pot of chicken livers and reduce heat to low and cook covered for 5 to 7 minutes or until chicken livers are barely pink on the inside. Remove lid add the heavy cream turn heat up to medium, allow to come to simmer and take off heat.
- Allow to cool for 10 minutes.
- Add contents of the pan and nuts to food processor. Add remainder of butter 1 tablespoon at a time while pulsing the food processor until all butter is incorporated and pate is smooth.
- Place the pate into ramekin (may use one large or multiple small ramekins) and smooth the top then cool for 20 minutes. Cover with plastic wrap and refrigerate for 2 to 3 hours.
- Serve with crackers or toasted baguette slices.