Chicken Liver Pâté with Cider-Ginger Gelée
Discover the rich flavor of Chicken Liver Pâté with Cider-Ginger Gelée, a delightful Southern twist. Join The Local Palate Cookbook Club for exclusive recipes and more.
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Ingredients
- 2 pounds chicken livers (Ashley Farms recommended)
- 1 cup whole milk
- 1 teaspoon olive oil
- 1 cup chopped Spanish onion
- 2 cloves garlic, finely chopped
- 3 ounces Foggy Ridge Serious Cider
- 1 teaspoon fine sea salt
- 2 tart Virginia apples (Granny Smith or Winesap), grated with peel
- 1 teaspoon raw sugar
- ½ teaspoon freshly ground black pepper
- 24 ounces cream cheese, softened to room temperature
- Cider-Ginger Gelée (recipe follows)
- 2 sheets gelatin
- 8 ounces Foggy Ridge Serious Cider
- ½ tablespoon apple cider vinegar
- 1 teaspoon fresh ginger juice
- 2 teaspoons sugar
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