Ding Ding! The clock is counting down the last days of the passing year, very soon - the night that you are waiting for like great magic, the start of a new, amazing, unusual. Have you already thought about it? New Year's menu ? What will you cook, have you planned? Usually a heap of food appears on the table, which looks beautiful, solemn and festive, but simply physically cannot fit into the bodies of those who gather for festive table. Salads “leak”, meat gets spoiled, after the feast everything goes into the refrigerator, and then most of the food goes into the trash. To prevent such disgrace, give preference to dishes that are stored well and for a long time. Liver paste with cranberry jelly is wonderful for many reasons. Firstly, it can be prepared in advance and not dedicate all of December 31st to standing at the stove. Secondly, it will not weather out - the jelly covers the liver, and this snack will be pleasant even if it sits for the whole night. New Year's table. Thirdly, the pate is stored well in the refrigerator - it is clear that you are unlikely to enjoy it at Christmas, but having toast with pate for breakfast on January 2-3 is quite possible. Overall, a great option New Year's snacks , this !
Did you know that at one time the American Indians mashed cranberries with meat to increase the shelf life of the latter? The paste was called "pemmican" and was actively used in travel.
In this case, jelly is not only a way to “cover” the pate so that it does not dry out. This is also a wonderful taste note, which greatly “lightens” the structure of the pate, adds wonderful chords to the overall ensemble, creates an excellent picture and lifts the mood. Be sure to try it liver pate with cranberry jelly worth your effort!
Ingredients for pate:
400 g chicken liver;
2 large onions;
2 carrots;
100 g softened butter;
3-4 tbsp. l. vegetable oil;
salt, black pepper to taste.
Ingredients for jelly:
250 g cranberries;
100 ml water;
1 tbsp. l. gelatin;
1 tbsp. l. Sahara;
1/2 tsp. cinnamon;
1/4 tsp. hot red pepper;
1/2 tsp. ground cardamom;
salt to taste.
Let's get started. Wash the liver, cut off the excess, be sure to remove the gallbladder, if not already. Place in a saucepan, add water, bring to a boil, reduce heat, cook for 10 minutes - the finished liver when cut will be uniform in color, pinkish-gray. Drain the water, cool, and place in the bowl of a food processor.
We also send butter there.
Peel the onion and cut into half rings. Aesthetics are not important.
Fry until soft and lightly golden.
At the same time, peel the carrots and grate them coarse grater. I simply cut into thin strips using a paring knife.
Add carrots to onions and cook until soft.
We also transfer the vegetables into the blender bowl, add salt and pepper to taste.
Turn on the food processor and grind the mixture until completely homogeneous. If you want special tenderness, I recommend adding another 50-80 g of butter.
Preparing jelly. Place cranberries in a saucepan and add water. Bring to a boil. Boil for 3 minutes, add salt, sugar, spices, boil for another 1 minute.
Remove from heat and puree. Set aside for a moment.
Place gelatin in a small saucepan and pour in 2-3 tbsp. l. cold water, leave until swelling.
When all the gelatin has increased in size and moistened, put it on low heat.
And very carefully, delicately heat until smooth. Pour into the cranberry mixture in a thin stream and immediately mix thoroughly.
Place the pate into small molds.
Carefully pour a small amount of jelly on top - it should cover the liver mass in an even layer.
Place in the refrigerator for at least 3 hours, after which you can do festive canapés or morning sandwiches and enjoy life, holidays, company!
The pate turns out to be very original, tender and tasty. I came across the cranberry idea while browsing culinary sites.
Necessary:
Chicken liver 800 grams. I strongly recommend taking chicken liver, as it produces the most delicate pate. Although, in principle, you can take any liver.
Milk
Whether the cranberries are fresh or frozen doesn’t matter.
Onion
Carrot
Garlic
Sugar
About one and a half teaspoons without top of cognac gum (you can use gelatin, but I didn’t have it).
Salt
Nutmeg
Freshly ground pepper
Cream
Butter - 80 gramsWe wash the liver, remove excess films, and check for the absence of bile ducts.
Pour in a glass of milk somewhere to almost completely cover the liver and leave to soak for a couple of hours. This way the bitterness will go away from the liver and it will be sweeter and more tender.
Thaw the cranberries (I used frozen ones), and reserve some for decoration.
Let's boil the rest a little.
Add water so that the water barely covers the cranberries. Cook for about 7-10 minutes. Let cool.
We wipe what we get through a sieve. It turns out like this.
Put it back on the fire, add cognac gum, mix thoroughly.
Add sugar to taste. I took about 300 grams of cranberries, all of which took me 4 tablespoons of sugar.
Finely chop the onion (about two small heads) and sauté.
Cut a couple of cloves of garlic into circles and add them to the onion.
Add some grated carrots.
When the liver is ready for frying, remove it from the milk (we no longer need it) and fry it in butter. Definitely creamy, it will also add sweetness and aroma to the liver. Fry for a very short time, literally 7-10 minutes, so that the liver does not become hard, but remains tender.
Process the sautéed vegetables in a blender or meat grinder.
It turns out like this.
We also pass the cooled liver through a blender.
Add spices to taste. Pour in the cream. Mix everything with vegetables.
Add softened butter there. Mix everything thoroughly. Already delicious. Don't eat unprepared pate!
We spread the pate into the molds in a thin layer. Let's level it up.
Delicious, but by default not very presentable liver pate can be turned into a ceremonial and delicious snack thanks to the vibrant layer of cranberry jelly. The berries are suitable both frozen and fresh, and the liver is not only chicken, but also beef and pork.
We follow the standard procedure for preparing pate - fry the liver pieces with onions and puree the mass to obtain a fine, silky texture. But for greater tenderness, first add a portion of milk cream to the liver. In this form, the pate turns out perfect - a light, “airy” liver mass, which is complemented by a pleasant and unobtrusive aftertaste of berry jelly.
Ingredients: 
- chicken liver - 500 g;
- onion - 1 pc.;
- cream 20% - 200 ml;
- butter - 50 g;
- vegetable oil (for frying) - 2-3 tbsp. spoons.
For the jelly:
- cranberries - 250 g;
- sugar - 40 g;
- gelatin - 8 g.
Chicken liver pate recipe with photo
- We wash the liver in cold water, dry slightly. Cut into medium-sized pieces, removing fat layers if necessary. Heat a large frying pan/saucepan with vegetable oil, lay out the clean pieces in one layer.
- Fry the liver for 2-3 minutes over high heat (until the underside turns light), then turn the pieces over. Keep at high temperature for a couple more minutes.
- Add peeled and finely chopped onion to the semi-finished liver. Fry over high heat for 2-3 minutes with constant stirring.
- Then steam the contents of the frying pan for 10-15 minutes over low heat under the lid, bringing the liver until fully cooked and the onion until thoroughly softened. During this time, periodically stir the liver-onion mixture to avoid burning.
- Season with salt/pepper, and then pour cream into the prepared liver. Stirring, keep on low heat for 3-5 minutes. Liquid cream should thicken slightly.
- Transfer the liver with cream sauce in a convenient bowl, add soft butter room temperature. Using an immersion blender, grind until smooth and minimally grainy. Taste for salt/pepper, adding spices if necessary.
- Fill the containers with the prepared liver pate (you can take one large one or several small ones). We tamp and level the surface. Don't forget to leave some free space on top for a layer of jelly. Cool the pate at room temperature.
Jelly for liver pate recipe
- Place the cranberries into a small saucepan. To “soften” the strong acid of the berries, add sugar.
- Pour in 250 ml of water and bring to a boil. Cook for 10 minutes over low heat.
- Strain the cranberry broth and cool.
- Pour gelatin into 60 ml of water. Leave to swell for 10 minutes or for the time indicated in the instructions. Then heat until the powder dissolves (do not boil!).
- Add gelatin to cranberry juice and stir. Pour the gelled cranberry solution into the molds with the pate. Place in the refrigerator until the jelly hardens.
- Decorate with berries and herbs and serve liver pate with cranberry jelly!
- A slice of bread with the most delicate pasty mass in a glossy “edging” - beautiful and very tasty! Chicken liver pate is ready!
Bon appetit!
1. Wash the cranberries and grind them through a sieve into a saucepan, add water and put them on the fire. Add sugar, a little salt and pepper. After boiling, add semolina and whisk vigorously, cook for 7-10 minutes over low heat. I remove the saucepan from the heat and add honey. Pre-soak the gelatin sheets in cold water for 10 minutes. I squeeze them out and add them to the hot cranberries, stir and cool. I cover a rectangular mold with cellophane, pour cranberry mousse into it, and put it in the refrigerator.
2. I put butter in a frying pan, peel and chop the onion, fry it in a frying pan. I wash and peel the carrots, grate them on a medium grater and add them to the onions, add dried thyme, salt and pepper. I wash the liver and cut it into pieces, add it to the vegetables, pour in cognac and fry until tender. Remove from heat and grind everything with a blender. I add 30 grams of pistachios.
3. Mix the pate with pistachios. I cover a bamboo mat with film and spread the pate on it. I form a roll, which I put in the freezer for half an hour.
4. Place a roll of pate in the center of the pan with cranberry mousse, carefully wrap both edges over the pate.
Merry Christmas everyone!
Are you tired of food yet?
Until January 4, I couldn’t even hear this word; it felt like I had eaten enough for the whole of 2014!
I had to drink anise tincture, which was brought to me from Mallorca. It became easier.
I wanted to post this post before the New Year.
I was inspired to make pate by Nellik, nelly_z
, or rather, her post about the Christmas menu.
I’ve already seen the principle of adding berries to pate somewhere, but I conveniently forgot about it. Nellik is smart, on time as always.
I had American dried cranberries and the new deluxe pan from Rendel.
There is nothing complicated about the pate. It’s done quite quickly and, moreover, a lot of fun.
Stores in the refrigerator for a week without problems.
And everything turned out great!
I didn’t, like Nellie, make the pate in a water bath, although I got an absolutely wonderful baking tray with a wire rack, also from Rendel.
Not only is it beautiful and elegant, the baking tray is certainly very convenient. Deep - this is the time, you can put it on water bath quite high capacity. Secondly, silicone handles. You can remove it from the oven without fear of getting burned, without gloves.
The recipe is classic, I just modified it slightly.
300 g chicken liver
80 g butter
2 pcs. shallots
30 g American dried cranberries (or 50 g wild Russian)
1-2 tbsp. l. lemon juice
Jelly
1 gelatin plate (5 g)
30-50 ml cranberry juice (sour)
50 ml cranberry liqueur
1/4 tsp. powdered sugar
2 tbsp. l. frozen cranberries
salt, pepper
Pre-soak dried cranberries in liqueur.
Finely chop the shallots. Melt 10 g of butter in a frying pan. oils Passerateonion over medium heat for 1 minute.
Place in a bowl.
Melt 15 g butter. Increase the heat, make sure that the oil does not burn, and fry the liver in whole pieces. If the liver is small, then 2 minutes on one side and 1 minute on the other. If it is large, add one minute at the end. The liver should remain pink inside.
Place the liver in a bowl with the onion, salt and pepper.
Then puree the cranberries and
transfer to a bowl with the liver, adding the liqueur in which the cranberries were soaked. Using an immersion blender, puree everything together, gradually adding the remaining butter piece by piece.
Taste, add more salt and pepper if necessary.
American cranberries are sweet, so I reduced the amount in the recipe to 30 g. Russian wild cranberries are more sour, you can use 50 g.
But, if it is sweet, you can add 1 - 2 tbsp. spoons of lemon juice.
Place the resulting fluffy mass into the mold and level the surface.
For jelly Soak gelatin in cold water.
Heat cranberry juice.
Squeeze the gelatin from excess water and dissolve in the juice. Add just a little powdered sugar and mix well.
Place thawed cranberries on the surface of the pate and pour cranberry juice. Place in the refrigerator for several hours.
And a few more words about the frying pan.
I’ve been wanting exactly this one for a long time, steel without coating, for steaks and fish.
But I didn’t expect the Rendel frying pan to be so convenient.
I like everything about it, from the very comfortable handle with a silicone insert, the corrugated surface that gives a grill effect, to the ease of care. You can even wash it in the dishwasher.
