beef liver pate....on toasted onion bagels - yummeh!
i make my beef liver pate a little different than other recipes i have seen...but i created this recipe by tweaking my mother's recipe with a few other recipes. i hope that you will enjoy it!
Beef Liver Pate
(you can substitute lamb, pork or chicken in this recipe....or make a combination of one or several. it's all up to you!)
2 large pieces of beef liver (or 4 small ones), already cooked and chopped into pieces
1 large onion, sliced into thin slices
1/2 cup of red wine
4 garlic cloves (i use about 6 because we really like garlic!)
1/3 cup of softened butter
2 tablespoons of butter
1 teaspoon of dijon mustard
several sprigs of fresh rosemary with the leaves pulled from the stem
several sprigs of fresh thyme
1 tablespoon of lemon juice
salt and pepper to taste.
1. In a saucepan, over low-medium heat, add 2 tablespoons of butter. Once the butter is melted, toss in your onion slices. Stir them around to get them coated with butter. Add salt and pepper.
2. Get all of your other ingredients prepared, while stirring the onions every few minutes. Let the onions cook for a good 15 mins, you want them browned and carmelized. If they are browning too fast, lower the heat. Do not worry about any brown bits on the bottom of the pan, they will be deglazed when the wine is added and add much flavour.
3. Remove 1/3 of the onions from the pan to a plate.
4. Next, pour in the wine, the crushed garlic, mustard, herbs, liver pieces and lemon juice. Turn the heat up a little and keep stirring to deglaze the pan. Let most of the wine evaporate. Set aside the pan to cool to room temperature.
5. Using another smaller pan, set the heat to low and return the 1/3 of onions that you set aside to this pan. Do not add any more butter as they will be butter-soaked. Cook them until crinkly brown and set them aside on a paper towel to dry off. You want them crinkly and crisp.
6. Once the pan of wine, liver, etc. is cooled, pour the mixture into your food processor and add the 1/3 cup of softened butter. Chop, blend and puree until you are happy with the consistency.
7. Spread on bagels, crackers, toast - whatever! Top with the crispy onions and Enjoy!