Chicken Liver Pâté

This was so runny when it came out of the food processor that I almost poured it down the garbage disposal. To my surprise, I put it in a bowl, then into the fridge, and it firmed up perfectly. The sherry and hot sauce are important, the cream cheese gives it a great spreading consistency, and all the flavors are well balanced. Just understand that you absolutely need that time in the fridge, and if time permits, overnight would be the best. This is one of the best chicken liver pates that I’ve ever had.

Turned out great! I added some parsley and green onion into the mix.

I didn't use sherry in this only because I was out. But this was a very decent tasting pate. My family requested a repeat of it soon. It's better the next day after the flavors mingle. Try sprinkling minced , multi-colored bell peppers when serving. Adds a bit of freshness, crunch and flavor not to mention the beautiful colors. Also I used the food processor.

I didn't have sherry and didn't want to buy any so I used 2 tablespoons of Moscato wine (that's a sweet wine) that I always have for a friend who comes over often and likes it. I also used unsalted real butter because that was handy too, and Tabasco pepper sauce rather than your average hot sauce because I like the taste of Tabasco better. Oh yeah.. I used a lovely shallot instead of regular onion and I chopped it extra fine.. All these alterations were because I used what I had rather than buy more stuff! At first it looked like I had over-liquified it in the blender, but I let it all set for a few hours and tried it... I could taste my sub wine and thought I messed up.... HOWEVER, the next day it was the perfect consistency and delicious. Light livery taste with a kick from the hot sauce! Outstanding! So - I think this should be made the day before and let it sit overnight to serve to guests so it's cold and firm. Also, I tried it with crackers and light rye toast and the rye toast won hands-down. But the cracker version wasn't too shabby either. I'll make this for liver-loving friends anytime! Thanks!