Russian Monday: Chicken Liver Pâté With Red Wine & Cranberry Jelly

History of pâté is rooted in the distant past and many countries contest the right to be named its birthplace, however, by default this right is held by France. In truth, French chefs have simply revived the dish loved by ancient Romans. Interestingly enough, in medieval times, pates were served as feast culmination, and hence were decorated in the most luxurious fashion, often made with “surprise” inside, when live birds could fly out from inside of the dish brought into the feast hall. Often pâtés were cooked wrapped in the layer of dough, like pies. Dough was simply a wrapper and secondary to the stuffing, hence word “pâté” has started being used only for what was inside of such pies.

Onion Marmalade with Fig Balsamic Vinegar served over Chicken Liver Pâté

ONION "Rose Among Roots"from The Spice Cookbook, 1964

Had robert Louis Stevenson been a modern advertising man, and been offered a fee to glorify the onions, he couldn't have done better than in his poem on salad making:

First let the onion flourish there,
Rose among roots, the maiden-fair
Wine-scented and poetic soul
Of the capacious bowl!

Then there was the eighteenth-century clergyman and wit, the Reverend Sydney Smith, who initiated a salad with a bit of minced onion. His rhymed recipe prescribed:

Let onion's atoms lurk within the bowl,
And scarce suspected, animate the whole.

The early nineteenth century seems to have produced a quantity of recipes written in rhyme, or what seemed to have passed for rhyme in those days. There was one recipe for roast stuffed swan which reads, in part, "…an onion, will heighten the flavor in gourmand's opinion."

All cooks agree with this opinion-
No savory dish without an onion.



The onion has been used for so many centuries by so many people throughout the world it is hardly possible to determine its origin. Most likely it was in Asia Minor, the home of so many Old World vegetables. We know that the Egyptians ate onions in great quantities. Even the pyramids seem to be indebted to the onion. For the manpower that built them was fortified with onions, according to history as recorded by Herodotus. He noted that in his time there was an inscription on the Great Pyramid of Cheops saying that 1600 talents of silver had been spent on onions, garlic, and radishes for the workmen in 2900 B.C.



This sweet and tangy condiment is perfect for grilled meats, burgers, sandwiches, pizza or on a crostini as an appetizer. I like to serve it over Chicken Liver Pate with butter, for pate you can find the recipe here.

Ingredients:

• 1 Tbsp olive oil
• 3 medium onions, sliced
• 2 Tbsp  fig balsamic vinegar
• 1 Tbsp brown sugar or honey
• 1 Tbsp thyme, chopped
• salt and pepper to taste

Directions:
In a large skillet, heat the olive oil over medium heat; then add the onions, and brown sugar, and stir to dissolve the sugar.  Continue to cook the onions over medium heat for about 15 more minutes, stirring occasionally, until they are soft, translucent, and light brown.  Add the balsamic vinegar and thyme, turn the heat to low, and continue to cook the onions, stirring occasionally, for about 10 more minutes.  When they are done, they will be deep, dark brown and will have absorbed all the vinegar.




Remove from heat and let cool slightly. Use over chicken liver pate with toast.

Chicken Liver Pâté with Mushrooms and Sage, served with Fig Preserves

Prepared ahead of time and chilled, this pâté makes an excellent luncheon or buffet dish sliced thick and served on bread of your choice or on lettuce leaves. Serve it with Fig Preserves.



Ingredients:

• 3 Tbs. extra-virgin olive oil
• 1 yellow onion, chopped
• 1 small garlic clove, crushed
• 1 lb chicken livers, trimmed of membranes and connective tissue
• 1lb mushrooms, sliced
• 2 carrots, cubed
• Salt and freshly ground pepper, to taste
• 1/4 cup red vine
• 1/2 cup chicken broth, if needed
• 4 Tbs. (1/2 stick) unsalted butter, cut into small pieces
• sage for garnish
• fig preserves for serving
• bread of your taste

Directions:
In a large fry pan over medium heat, warm the olive oil. Add the onion, carrots and mushrooms and sauté until soft, about 10 minutes. Add the garlic and cook until lightly fragrant, about 2 minutes. Add the chicken livers, season with salt and stir to coat with the oil. Then add the wine and let the alcohol bubble away for about 3 minutes. Reduce the heat to low and cook the livers gently, turning occasionally, until they are a deep, rich brown on the outside and no longer pink inside, 10 to 15 minutes.



Using a food processor, process the mixture until it is a thick paste, adding a little chicken broth if it is too stiff and dry. Blend in the butter, stirring until it has melted into the pâté. Season with salt and pepper.
Garnish with sage.