C'est Cheese!

Pâté on apple slices

Mrtha again. If you don't feel like making the pâté yourself, you can always get pre-prepared stuff. I'd stay away from serving chicken liver pâté on really tart apples... things like Granny Smiths and pippins are best, in my opinion, with brie, camembert, or other sharp, soft cheeses. Arrange half a tray with green apples spread with the cheese, and red apples spread with pâté. Ooh! Pretty! 

• 1/2 lb. chicken livers
• 1 1/2 tablespoons chopped onion
• 1/2 medium Granny Smith apple, peeled and chopped
• 1 stick unsalted butter, at room temp, plus 1 tablespoon butter
• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• Dash of grated nutmeg, cayenne pepper and ground cloves
• 1 ½ tablespoons clarified butter
• About 3 crisp apples (Red Delicious, Yellow Delicious, McIntosh)
• 10 cornichons (French gherkins) for garnish

Place livers in a small saucepan and cover with water. Bring to a boil, then reduce heat and simmer 20 minutes. Cool in the liquid and drain.

Sauté the onion and apple in 1 tablespoon butter over medium heat for 5 minutes.

In a food processor or blender, combine the livers, remaining butter, onion, apple, and seasonings. Blend until very smooth. Spread with melted clarified butter, which will preserve the pâté. Scrape off before using.

No more than one hour before serving, core the apples and cut in half lengthwise. Place each half cut side down and slice crosswise 1/4 inch thick, into crescent-shaped slices. Spread pâté on the slices and decorate each with 2 or 3 thin slices of cornichon.