Chicken Liver Pate with Cherry Aspic

Posted January 28th, 2010 in Recipe, Side Dishes

Serves approximately 8-12.


  • 1 can Dark Sweet Cherries, drained reserve 2 Tbs. juice
  • 1 can Red Tart Cherries, drained reserve 2 Tbs. Juice
  • ¼ cup red wine
  • 1 packet unflavored gelatin
  • ¼ cup cold water
  • 2 slices bacon
  • 1 lb chicken livers
  • 1 large shallot, diced
  • 1 clove garlic diced
  • 3 Tbs. Cherry Kirsch (cherry brandy)
  • 3 Tbs. heavy cream
  • ¼ tsp. nutmeg
  • ¼ tsp. salt
  • ¼ tsp. fresh cracked pepper


  1. Soak packet of gelatin in ¼ cup cold water. Bring to boil cherry juice and red wine and boil for 1 minute. Add to gelatin and mix to dissolve.
  2. Spray a Jell-O mold with cooking spray. Put a few whole or half of each type of cherry in the bottom of the mold and the dissolved gelatin and refrigerate to firm up.
  3. In the meantime, cook bacon until crisp. Crumble and set aside. Leave 2 Tbs. pan drippings in the pan and add the chicken livers, shallots and garlic. Sauté until chicken livers are no longer pink.
  4. Put chicken livers, shallot and garlic into a food processor, add heavy cream, Cherry Kirsch, nutmeg, and pepper and process until smooth.
  5. When aspic is set (about 30 minutes) spoon chicken liver pate into the mold.  Spread until smooth. Chill for several hours.
  6. Unmold onto a serving plate and serve with toasted baguettes. (Save the unused cherries for your smoothies or just pop them in your mouth-they are terrific just as they are!)
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