Silky, smooth, and perfect for a holiday gathering.
4 tablespoons vegetable oil1 1/2 sticks unsalted butterPat livers dry and season with salt and pepper. Heat 2 tablespoons oil in a large skillet until smoking. Cook half of the livers, turning, until browned on both sides and pink in the middle, about 4 minutes. Transfer livers to the bowl of a food processor. Add 1 more tablespoon oil, heat until smoking and repeat with remaining livers.
Add remaining 1 tablespoon oil to skillet, add shallots and thyme and cook, stirring until softened, about 2 minutes. Add bourbon and cook, scraping up browned bits from bottom of skillet, until almost evaporated . Add cider and cook until slightly reduced. Scrape shallots and any remaining liquid into food-processor bowl with livers.Set a fine mesh strainer over a large mixing bowl and, using a wooden spoon or ladle, press and plunge liver puree through it.
Gently pour cooled cranberry juice on top. Cover with plastic and refrigerate until cranberry juice sets, at least 2 hours. Pâté can be refrigerated for up to 5 days before serving.This Recipe Appears In
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Za'atar Grilled Chicken Wings with Fava Bean Feta Dip Recipe on Food52I never cooked with za'atar before meeting my husband, who is Arabic. Clearly, I was missing out for many years. Za'atar is a blend of spices (with thyme being the main ingredient) and can be used in anything from meats to flatbreads or veggies. The flavor is unique and hard to describe, and since it is increasing in popularity, becoming easier to find in grocery stores. I wanted to make a dish that was Middle Eastern-influenced and really highlighted the za'atar. I also wanted to use the grill since the weather is finally beautiful out. This dish was inspired by Ottolenghi's Roast Chicken with Sumac, Za'atar, and Lemon from the Ottolenghi Cookbook. My husband proclaimed this dish 'felt like something that would be served in a restaurant, at home.' Hope you enjoy!
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