Chicken Liver Pâté with Apples, Walnuts and Thyme

Ingredients:

1 pound chicken livers

6 tbsp butter at room temperature, divided

1 cup chopped red onion

2 cloves garlic, chopped

1 large Granny Smith apple (or 2 small), peeled, cored and diced

2 tsp dried thyme leaves

¼ cup Calvados (apple brandy), brandy or bourbon

1 tsp Kosher salt

1 tsp coarse black pepper

½ cup toasted walnuts, chopped

fresh thyme sprigs (garnish)

sliced baguette, crackers or mini toasts, nuts, fruits and cornichons for serving

Instructions:

Trim the livers of any excess fat and tough connective tissue. Set aside in the refrigerator.

In a large skillet over medium heat, melt 2 tablespoons of butter. Add the onion, apples and garlic and cook, stirring occasionally, until onions are soft and browning at the edges. Add the livers and thyme and cook, stirring occasionally, until the livers are pink inside and the apples are soft. Transfer the liver mixture to the bowl of a food processor.

Pour the brandy into the skillet and bring to a boil over low heat, scraping up the browned bits from the bottom of the pan, then pour over the liver mixture. Add the salt, pepper and walnuts. Process until mixture is smooth, scraping down the sides of the bowl as needed. Add the remaining 4 tablespoons of softened butter and process until incorporated. Adjust salt and pepper if necessary.

Pack into one large bowl, (or several small jars or ramekins) and smooth top with a spatula or knife. Cover with plastic wrap and chill until paté is firm. For best flavor, refrigerate at least overnight before serving.

Let soften at room temperature for about 30 minutes before serving with crackers or baguette slices. Pâté will keep refrigerated for up to two weeks. Makes about 2½ cups.

Note: To give the livers a milder flavor, place in a bowl and cover with milk. Refrigerate for several hours or overnight, drain and proceed with recipe.