COOKING
81
A HEARTY APPETIZER
Kathleen Fredrick and her family are a cultural blend of
French, English, and Czechoslovakian heritage. Her
family is big on tradition. Her parents and siblings
usually gather for Christmas morning brunch and then dinner.
Fredrick is a masterful organizer and cook. She prepares
much of the family’s holiday meal, but in addition, she usually
prepares something delicious to give as gifts to friends.
Fredrick’s chicken pâté is a hearty appetizer that is a welcomed
addition to the holiday table. “This pâté is silkysmooth,
inexpensive and simple to make. It makes a wonderful
holiday gift, hostess gift and is perfect at any cocktail
party,” she says. “Best of all it freezes for up to 6 months
with no loss of flavor or texture.”
CHICKEN LIVER PATÉ
1 lb. chicken livers, well trimmed of any
fibers (use a pair of sharp scissors for
this task)
1 sm. onion, thinly sliced
1 lg. garlic clove, peeled and smashed
2 nice fresh bay leaves
½ tsp. dried thyme leaves (if the thyme
is over 4 months old, buy some fresh
thyme)
Kosher salt
1 c. water – more or less to just cover
3 sticks of unsalted butter at room temp
2 Tbs. Cognac
2 tsp. freshly,fine ground pepper
In a medium sauce pan, combine
trimmed chicken livers, sliced onion,
garlic, thyme, bay leaves and 1 teaspoon
Kosher salt. Add the water to just
barely cover the livers. Bring to a simmer.
Cover and reduce heat to low and
cook, stirring occasionally, until livers
are barely pink inside, about 5 minutes.
Do not allow the livers to boil. Remove
from heat and allow to stand, covered,
for 5 minutes.
Discard bay leaves. Using a slotted
spoon, transfer the livers, onion and the
garlic to a food processor. Process until
coarsely pureed.With the machine running,
add the butter, half a stick at a
time until well incorporated. Process for
3 minutes.
Add cognac, ½ teaspoon salt and
pepper. Process for 3 minutes.
Pass liver puree through a fine
meshed sieve to remove any fibers
remaining. Use a rubber spatula to press
paté through. Discard any fibers from
sieve. The paté should be mousse-like
and velvety smooth.
Pour puree into ramekins, bowls or
other desired container. Press plastic
wrap directly on the surface and wrap
tightly. Refrigerate until firm. Double
wrap ramekins in foil and place in
freezer until ready to serve.
Thaw overnight in a refrigerator and
allow to sit at room temperature for 30
minutes before serving.
Serve with toasted baguette slices,
Melba toast or water crackers. The
cracker should not compete with
the paté.
Known by her friends for her gourmet dishes, Kathleen Fredrick is more
widely recognized as the director of the A.E. Backus Gallery & Museum.
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