Appetizers Share Recipe Print Chicken Liver Paté with Apples & Brandy You won’t be able to get enough of this chicken liver paté. This recipe by Mrs. Andrew Scott, is loaded with iron, protein, and flavor. Perfect for an appetizer when entertaining, or a light nosh with no fanfare. Recipe Alergies Gluten-Free Instructions 1.Melt butter in large skillet. 2.Peel and chop onions or shallots and add to butter; cook until tender. 3.Add chicken liver and apples. Cook and turn until pink. 4.Add marjoram, and salt and pepper to taste. 5.Place in blender; add eggs. 6.Blend until smooth. 7.Add brandy. 8.Blend again. 9.Place in small crock, cool and refrigerate, covered. 10.Serve with thinly sliced baguette or crackers. Ingredients 1/4 pound butter 2 medium onions or shallots 1 cup chicken livers, carefully cleaned, (about 1 pound) 1 tart apple, peeled, cored, chopped Fine sea salt Organic ground black pepper 1/4 teaspoon organic marjoram 2 hard boiled eggs 2-3 tablespoons brandy Soups & Sides Onion Rings with Berbere Spice Soups & Sides Ethiopian Berbere Cauliflower 4-6 25 mins Main Course Berbere Beef Burger Main Course Blackened Salmon Paanch Phoran Soups & Sides Summer Salad with Strawberries and Candied Pecans 4-6 15 mins Desserts Apple Crisp 8 45mins Main Course Chicken Enchiladas 8 35 mins Sauces & Salsa Pico de Gallo 8 15 mins Main Course Curried Chicken & Rice 3-4 30 mins Main Course Lobster Rolls 2 20 mins Main Course Butter Chicken AKA Murgh Makhani 6 1 hr 15 mins Soups & Sides Mile High Seasoned Potato Wedges 4-6 40 mins