Beer and Food Pairings · San Diego Craft Beer Mama

Celebrating with Bourbon Pâté

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I have go-to side dishes that I am always mandated to bring.  One, a super comfort (aka not so healthy) potato dish that was my aunts recipe.  I stole that one when she moved to Washington and make it every Easter, Thanksgiving, and Christmas.  One year, I even tried doing it as a low fat version. Needless to say, I was not the most popular guest at the dinner table.

Another favorite dish that I bring, is (again) a super fatty dish, but so delish.  I made this recipe for the first time, about 9 years ago for my family in Visalia.  I have always had pâté, terrain, anything gross at our family functions so for me, that is all comfort food.  I had to recreate an appetizer for me to bring and this is what I came up with. I can’t stop, won’t stop eating this so I am glad that I save this app for once, maybe twice a year. And I got tons of praise from my in-laws on the pâté!!  SCORE!!

 

Bourbon Pâté

1 stick of butter

1 onion, chopped

large pinches of salt and pepper

2 cloves of garlic, minced

2 tsp of each sage and thyme

3 T Bourbon

1 lb chicken livers

1/2 cup of heavy cream

1 cup clarified butter (ghee)

10-12 springs of sage

Saute onions and garlic in butter until tender. Season with S&P. Add herbs and bourbon, stir. Add livers and cook until slightly pink on the inside. In a food processor, blend sauteed items, heavy cream and a pinch of S&P until smooth.  Pour mixture into shallow bowls. Heat clarified butter in a separate bowl, until melted. Place sage sprigs on top of pâté. Pour butter on top. Make sure that all surfaces of pâté are covered to create a seal. Refrigerate until set. Serve with bread or crackers.

Pairs well with Belgian Dubbel, Irish Stout or a balanced Pale Ale.

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