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Chicken Liver PatÃ© CanapÃ©s with mini bread bowls
From the December 2012 issue of Cuisine at home
Cuisine at home
Makes: 24 canapés
Total Time: 1 hour
|FOR THE BREAD BOWLS, ROLL:|
|1||loaf challah bread, cut into ¼-inch-thick slices (1 lb.)|
|2||Tbsp. olive oil|
|FOR THE PATÉ, SAUTÉ:|
|1⁄4||cup minced shallots|
|1||Tbsp. olive oil|
|1||Tbsp. minced garlic|
|8||oz. chicken livers, rinsed and dried|
|2||Tbsp. heavy cream|
|1||Tbsp. fresh lemon juice|
|2||tsp. minced fresh thyme|
|Salt and black pepper to taste|
Per canapÃ©: 66 cal; 3g total fat (1g sat); 35mg chol; 75mg sodium; 6g total carbs; 0g fiber; 2g protein
Preheat oven to 350°.
For the bread bowls, roll each bread slice to 1⁄16-inch; cut 24 rounds with a 2¼-inch cutter. (Scraps can be used for bread crumbs.) Brush both sides of bread rounds with 2 Tbsp. oil and press into the cups of a mini muffin pan.
Bake bread bowls until crisp, about 10 minutes; cool before filling.
For the paté, sauté shallots in 1 Tbsp. oil in a sauté pan over medium heat until softened, about 3 minutes. Add garlic; cook until fragrant, 1 minute. Add chicken livers; sauté until cooked through, 5–6 minutes.
Deglaze pan with brandy, scraping up any browned bits. Transfer liver mixture to food processor; add cream, lemon juice, and thyme and pulse until smooth. Season mixture with salt and pepper. Transfer paté to a bowl; cover and chill before serving.
Scoop about 1 tsp. (#100 scoop) paté into each bread bowl. Garnish each canapé with a small dollop of Dijon, then top with a cornichon.
NOTE: The paté can be made up to a few days ahead, covered, and refrigerated. And you can make the bread bowls a day ahead. Store them overnight in an airtight container. If they soften, crisp them on a baking sheet in a 350° oven for 5 minutes, but be sure to let them cool before filling.