Chicken Liver Pâté with Blini and Pick­led Grapes

SERVES 10–12

SAVEUR - - Contents -

Ac­tive: 1 hr. 15 min. • To­tal: 1 hr. 45 min., plus overnight rest­ing

Known as pashtet, this tra­di­tional Rus­sian chicken liver pâté gets its gen­tle sweet­ness and bal­anced fla­vor from be­ing puréed with but­ter-sautéed car­rots and onions. Though not a tra­di­tional Rus­sian pair­ing, the fluffy yeasted blini, known as ola­dyi, and tart pick­led grapes (the chefs use local white sul­tanas) brighten and soften the liver’s fla­vor.

For the mar­i­nated grapes: 1 cup mus­cat or other

dry white wine 1 cup white wine

vine­gar ¾ tsp. sugar ¼ tsp. kosher salt 2½ cups green grapes, halved (14 oz.) For the blini: 3¼ cups all-pur­pose flour ¼ cup sun­flower or

veg­etable oil 2 Tbsp. fresh yeast 1¼ tsp. sugar ¾ tsp. kosher salt 2 large eggs 5 Tbsp. un­salted but­ter

For the pâté: 6 Tbsp. (3 oz.) un­salted

but­ter 1 lb. chicken liv­ers,

cleaned 1¼ tsp. kosher salt, plus

more to taste 2 cups diced white onion

(8 oz.) 1 cup diced car­rots

(5 oz.) 3 Tbsp. red wine

1 Mar­i­nate the grapes: In a 1-quart jar, com­bine the white wine, vine­gar, sugar, and salt. Shake or stir well, then add the grapes. Cover and re­frig­er­ate overnight.

2 An hour be­fore serv­ing, make the blini bat­ter: In a large bowl, whisk the flour, 2⅓ cups wa­ter, the oil, yeast, sugar, salt, and eggs un­til well com­bined. Let stand at room tem­per­a­ture un­til risen and bub­bly, about 1 hour.

3 Mean­while, make the pâté: In a large skil­let over medi­umhigh heat, melt 4 ta­ble­spoons but­ter. Once hot, add the chicken liv­ers and sea­son with ¾ tea­spoon salt; cook, turn­ing oc­ca­sion­ally, un­til just heated through, 10–12 min­utes to­tal. Re­move to a food pro­ces­sor. In the same skil­let over medium-high heat, melt the re­main­ing 2 ta­ble­spoons but­ter. Add the onion, car­rot, and re­main­ing ½ tea­spoon salt and cook, stir­ring oc­ca­sion­ally, un­til lightly browned, about 8 min­utes.

4 In a food pro­ces­sor or blender, put the veg­etable mix­ture and the pre­pared liver. Sea­son gen­er­ously with salt and add the red wine; blend or process un­til very smooth. Taste and ad­just the sea­son­ing as needed. Press the mix­ture through a finemesh sieve if a smoother con­sis­tency is de­sired. Pâté can be served warm or at room tem­per­a­ture and can be made up to 2 days ahead.

5 When ready to serve, place a paper towel–lined plat­ter or a rack set over a bak­ing sheet next to the stove. Whisk the blini bat­ter briefly. In a medium non­stick skil­let, melt ½ ta­ble­spoon but­ter over medium-high heat. Drop scoops of the bat­ter by the ta­ble­spoon into the pan, leav­ing room be­tween the blini; cook, turn­ing once, un­til golden, about 3 min­utes per side. Trans­fer to the rack or paper towel–lined plat­ter and re­peat with the re­main­ing but­ter and bat­ter (work quickly to avoid burn­ing the but­ter).

6 To serve, spread the pâté on blini and top with grapes.

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