Chicken Liver Pate Toasts

I’m getting all poshed up for a very special occasion, the 1 Year Anniversary of Fiesta Friday, the genius child of Angie @thenovicegardener.  Angie is a talented and warm-hearted blogger, cook and gardener who is responsible for bringing many of us bloggers together now as fellow friendly feasters.   Thank you Angie for the invitation a year ago, and for keeping the party alive with all of our wonderful hosts over the past year.  Thank you also to our hosts of the Anniversary Party (Part 1), Hilda @Along The Grapevine and Julianna @Foodie On Board. May 2015 be even more fun, productive and delicious on Fridays!

I’d like to offer a toast to Angie, accompanied by a really special concoction:  homemade chicken liver pate toasts with capers and loquats.  I adapted the recipe for the pate from a book I turn to again and again for delicious recipes and also confirmation of my belief that well sourced and prepared animal foods can provide a rich source of healthy nutrients for our bodies, Sally Fallon’s Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats.  

For my vegetarian friends I’ve also made the simplest but most delicious winter salad ever:  clementine, avocado and baby romaine with salt, pepper and olive oil.  All you need is a fresh farmer’s market or back yard tangerine or other citrus, which gets supremed, a giant buttery silky avocado, good sea salt and freshly ground (course grind for me!) black pepper, and your best olive oil.  No recipe here, just some photos.

As to the photos for the liver pate though, all of preparation/process photos I took were flat out nasty, and in fact if I published them here, you may have bad nightmares tonight.  I have to tell you, though, if you like pate, this recipe is a winner because it is VERY delicious.  For the toasts I simply combined the pate with some capers from a jar and loquats from our tree.  Enjoy!

fiesta friday #1 (9 of 21)

fiesta friday #1 (10 of 21)

fiesta friday #1 (12 of 21)

fiesta friday #1 (13 of 21)

fiesta friday #1 (15 of 21)

fiesta friday #1 (16 of 21)

fiesta friday #1 (17 of 21)

fiesta friday #1 (19 of 21)


What you see in the background is a high heel!  Only on special occasions.

fiesta friday #1 (20 of 21)

fiesta friday #1 (21 of 21)


And now for my veggie friends:

fiesta friday #1 (1 of 21)

fiesta friday #1 (7 of 21)

fiesta friday #1 (6 of 21)

fiesta friday #1 (5 of 21)

fiesta friday #1 (4 of 21)

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fiesta friday #1 (2 of 21)



3 tablespoons unsalted butter, plus 4 tablespoons (1/2 stick), softened *
1 pound chicken or livers
1/2 pound mushrooms, cleaned and coarsely chopped
1 bunch scallions, white and light-green parts, coarsely chopped
2/3 cup dry white wine or vermouth
1 medium clove garlic, smashed and mashed with the back of a knife
1/2 teaspoon powdered mustard
1/4 teaspoon dried dill
1 tablespoon freshly squeezed lemon juice
Sea salt to taste

*Use grass-fed butter such as Kerrygold, or even better, raw butter, if you can.


1. Melt the 3 tablespoons of butter in a large heavy skillet over medium heat. Add the livers, mushrooms and scallions; cook for about 10 minutes, stirring occasionally, until the livers are browned.

2. Add the wine or vermouth, garlic, powdered mustard, herbs and lemon juice and jack up the heat to medium-high; bring to a boil and cook, uncovered, until the liquid has evaporated, about 8 – 10 minutes.

4. Once cooled completely, add the 4 tablespoons of softened butter to the mixture, in a food processor or Vitamix. Process until smooth, taste, and season with salt. Transfer to a crock or mold; cover and refrigerate for at least 30 minutes and up to 1 week.

Adapted from Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocratsby Sally Fallon.

38 Comments on “Chicken Liver Pate Toasts

  1. I love Pate Sue and think this is a wonderful appetizer. that bread looks so good and loquats too, it’s been forever since I’ve had loquats, they are delicious and how lucky that you have a tree.

    • thank you Suzanne, we are lucky, loquats are so unique tasting! Can’t wait to see what you brought to the party!

  2. I’m pretty sure I would not have thought any of your pictures ‘nasty’, but the thought did make me laugh. So good of you to bring something special for everyone at the party. Your pate looks delicious, and with all the chicken liver I have on hand, I should jump at the chance to make it. However, my own pate has disappeared somewhere in the bowels of my freezer, and can’t make any more till I find it. I hope to find it soon, and will return to your when I’m ready.

  3. Are you for real??? You made chicken liver pate?! I”m doing it. I”m SOOOO doing it. I really love this. I always order it at brunch and it reminds me of every occasion growing up. I can imagine the gorgeous liver photos. You have a loquat tree? Awesome. Your photos are great! Is that a layer of fat on top? I’m so doing this. Wow.

  4. Lovely looking pate and bread, shame I don’t eat meat. Thank you for lovely salad for veg mates. very nice and fresh. I never saw loquats sold in here (Northern Ireland), I haven’t eaten one for long long time. It made me wonder if loquats exist in this country…. (it grows & eaten in Japan)

  5. I’m beginning to expect nothing less than unique and exceptional from you, Sue… this does not disappoint! Beautiful, special and delicious all rolled into one!

  6. You are taking me back to the days in the 90s when I too made my own chicken liver pâté! Inspired to start again. 24 yrs off is quite enough! Happy FF Sue!

    • Haha, thank you Johanne . . . and I just realized I forgot to properly grammatically accent my creation. Happy FF to you too, now I am over to your plate to see what you’ve brought!

  7. Oh how I love pate… This looks exceptionally delcious, Sue! And you totally made me smile with the high heel in the background! For reals… High heels are necessary for a celebration such as this..

    And now.. I have to go google loquats. ❤️❤️

    • Haha I know I’m constantly googling and then forgetting why I got online in the first place! Have a great FF!!!

  8. Wow Sue, so beautiful, I love the pate, a great arrangement of such wonderful delicacies. I adore your candles and candlestick holders, so elegant. Love your photos too, brilliant!

    • Thank you Loretta!! My husband is a candle addict, literally. He’s always buying new holders and candles and he usually hides them in the garage so I won’t see!!! I hope you have a lovely weekend and I look forward to seeing what you are making next week!!!

  9. This is so exceptional, Sue. And FF is indeed a very special occasion. Thank you for preparing such beautiful yummies. And you are so sweet to bring for our vegetarian friends. ❤ It's so nice knowing you, Sue. ❤

  10. Whoa! Kick out the jams little bigerbird! Great writing too! Do not stop these beautiful food presentations…2015 is rolling in with some serious style!

  11. I have two words, Sue. Food. Porn. You don’t need to go corporate again – just hoik your portfolio of food porn round to some agencies and get a job being creative which is what you are! Love chicken liver pate and that bread is just sensational too. Loving the high heels… Mike is very funny – he does make me chuckle…xxx

  12. Better not tell my husband about this, ‘coz he’ll want to move in next door to you! Ok, maybe I’ll be nice to him and make him some of this pate. I think I’ve found the best recipe ever! Thank you, Sue! 😃

    • Thanks Angie it is supremely delicious, but I have to plug my nose, I don’t like the smell of it!

  13. Oh my, Sue… I think in German you’d say Leberwurst… And I love it, since I was a child, this is one of my favorite thing to put on bread. Speakign of bread, this bread looks amazingly delicious. One of my favorite kind of bread actually.
    I’m so in love with your pictures again. They look awesome with the black background, so artistic. Especially with the weck jar. 🙂

  14. Chicken livers are difficult sometimes to make look delicious before cooking. Your pate looks delicious and that bread as well! 🙂

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