Rosemary and Port Liver Pâté with Beet and Lingonberry Chutney
Pâté is so remiscent of years gone by but it is still a favorite. In fact, our local pub serves pâté on their lunch menu so this was the inspiration for my Rosemary and Port Liver Pâté. They...
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Ingredients
- 1 lb chicken or duck livers
- 3 tbsp unsalted butter
- 1 medium finely chopped onion
- 3-5 cloves grated garlic
- 1/4 bunch chopped fresh parsley
- 1 pinch nutmeg
- 2 tsp dried rosemary (or two sprigs fresh)
- 1 cup port or sherry
- 1 bay leaf
- 1 tbsp celery seed
- 2 tbsp fennel
- kosher salt
- 1 recipe Beet and Lingonberry Chutney
- 1 demi baguette (sliced and toasted)
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