Pâté may seem like a highbrow delicacy, but it’s really just a genius way to use up chicken livers. While some rustic-style chicken pâtés are finely chopped, this version is passed through a strainer to create a smooth texture. The rich, slightly sweet flavor is balanced out with black pepper and fresh greens served on the side.
Game plan: To serve the pâté as a first course rather than an hors d’oeuvre, chill it in small 2- to 3-ounce ramekins (depending on how many servings you need) and divide the crostini and greens among individual serving plates.
This recipe was featured as part of our Halloween Horror Movie Menu.
For the crostini:
For the salad:
by Amy Schulman | Calum Franklin is a wizard with pies. The self-proclaimed pastry deviant knows how to weave together...