Chicken liver spread is incredibly expensive in the shops, and you have no idea what's in it. This is easy, tasty and much more impressive. A TOTAL HIT at parties... I'm not going to say healthy though ;-)

This was one of my Dad's signature dishes when I was growing up (1950s-60s). Didn't have food processors back then; he used his heavy cast iron meat grinder that clamped onto the table. People raved about Dad's "chopped chicken liver spread," especially my siblings. I was never a liver eater, other than braunschweiger sandwiches, so it was a hard pass for me. However, my sister/roommate Dee-Dee makes it to quiet her cravings, and it's quite tasty! Note to my grandkids: Remember that our tastes often change as we age.#GoldenApron23

Bored of going to High End places and being ripped off :P

Farm grown fowls like chicken and duck yield free range, organic fresh livers when butchered, safe to eat fresh and tasty as liver pate. This recipe is for one fresh liver only as we butcher only one fowl at a time.Served on home made croissants, rye bread or toast from luxury bread, see our recipes.

Geese gorge themselves in the wild before their annual migration till their livers have doubled with fat, then migrate, and six weeks later, their livers are back to normal. Hunters called these geese foie gras geese. Their livers weigh over 200 grams just before migration, half a pound. Normally, goose livers are around 100 grams.We do not support commercial force feeding of geese to expand their livers multifold, but use naturally fattened livers to make goose liver fois gras pate.With a store bought frozen goose, look at the date of processing and buy a winter goose.We fatten and butcher a farm goose once a year in winter. Our geese dont migrate, they are Farm geese called Lincoln Geese.Here is the recipe for this delicacy, natural goose liver pate foie gras.

I got my hands on some grass fed bison at my local farmers market (by Owl Creek Bison) and the liver was highly recommended. I wanted to do some special with it so I turned into an delicious pâté based on one of my friend's chicken pâté recipes! Great with bread, crackers, etc. You might try mixing in some dried figs or garnishing with pink peppercorns as well.

My daughter-in-law sent me a website for this recipe. It is called “ npfamilyrecipes.com. I improvised a little. I would not call it a recipe, because the dough, which is the most difficult to make, is store bought. For the filling, I used the recipe from the website. But instead of putting raw onions, I cooked the onions. I added some bread crumbs. Used oil instead of water in the egg yolks. Cooked a little longer than the recipe called for.I still have leftover filling. Will have to buy more puff pastry to use it up.

The pate de campagne that I bought in a delicatessen in Nice was incredibly delicious. So I made this recipe before I forget. I am proud of this recipe. I plan to slice this thinly and make a sandwich tomorrow morning.It will be more authentic if you use 100 g of liver in the minced meat. When the pate is cooked, place a weight on top while it is hot. I put on a mold of the same size and tied it down with 4 rubber bands. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by Hanputei danputei

We used to make goose foie gras pate from our farm raised Lincoln geese, but we support the California ban on foie gras because of the force feeding involved in commercial goose liver production.However, geese feed themselves naturally before winter migration, double their livers, and six weeks later, after migration, their livers are back to normal.We make this pork liver foie gras, using lean shoulder pork, fresh bacon called side pork and pork livers with pork lard added, to replace the goosemeat, goosefat and goose livers. Same recipe.Here is the recipe for two breadpans. one chopped, one pureed. The country pate is sliced in half pound slices, wax paper wrapped and kept frozen a year. The mousse pate is packed in pint jars.

This is a fairly classic paté brisée used for pie crusts, galettes, foldovers etc. I don't add sugar when making a savory recipe. Remember, what makes this crust so delicate and flaky, is preventing the gluten from being over-worked, so when you are rolling it out, you really want to be mindful and not roll it into oblivion. You'll notice chunks of butter throughout when rolling it out, don't worry about that at all. That also helps create the lightness and flakey consistency.I often do an ice water and egg wash to brush across the exposed surface for a nice, sort of glossy finish. It makes a great glue as well, when piecing things together.

I really wanted to eat some pate at home, so I made this with my favorite tuna. It left me really satisfied.The mixtures from Steps 1 & 2 must be cool before use so please make them first.For Step 2, if you add a little ice, the mixture will cool really quickly! (It won't change the taste either!)For Step 5, the parchment paper is there so that the pate is easy to remove from the container once set. So please leave one edge poking out of the container. Recipe by naonaos

After making imitation foie gras from pork liver, and making blue cheese from cashew nuts, I feel confident enough to try this cashew foie gras recipe, guided by the posted recipes from Chef Fabrien Borgel in Paris and Thomas from Fullofplants.Force feeding geese for goose liver foie gras is not allowed in California, and we agree, we dont want to see our own or other geese force fed. However, in nature, geese feed themselves before winter migration, it doubles their liver. Six weeks after start of migration, their livers are back to normal. So we feed our geese unlimited before winter butchering. The cashew fois gras pate is a delicious spread.