Truffle Pate

This dish is at its best when prepared a few days ahead of time, allowing the truffles to thoroughly impart their heady flavor to the pate. The original recipe called for Italian white truffle, but any variety can be substituted. Enjoy it in front of a log fire with a bottle of good burgundy. Spread it on crisp, fresh crackers. Make sure you're with someone you really care about&..

Ingredients:

1 or 2 Ounces fresh truffles
1 Cup beef stock
1 ½ pound chicken livers
½ Medium onion, chopped
1 Medium apple, peeled, cored and chopped coarsely
2 Tablespoons of minced shallots
¼ Cup fresh lemon juice
¼ Cup cold water
2 Envelopes plain gelatin
1 Cup butter, cut into pieces
2 Tablespoons Triple Sec
1 Teaspoon Sea salt
Dash dry mustard
Sea salt & freshly ground black pepper to taste

Preparation:

Clean the truffles carefully with a soft brush. Chop large truffles into pieces about ¼ inch, and split the smaller ones to release the flavor.
In a saucepan, bring the beef broth to a boil, add the truffles, and immediately reduce to a simmer. Cook the truffles for no more than about 20 seconds. Pour the broth through a sieve into a bowl and set the broth and the truffle pieces aside.
Grease a 5-cup mold or enough small crocks to hold 5 cups. Combine the chicken livers, onion, apple, reserved broth, and shallots in a medium saucepan and bring to a boil over medium heat. Reduce the heat, cover, and simmer for 5 minutes.
Stir the lemon juice, water and gelatin together in a bowl, making certain that the mixture is well blended and the gelatin is dissolved. Pour into the liver mixture and mix thoroughly.
Remove from the heat and add the butter a few pieces as a time. Blend well after each addition. Stir in the remaining ingredients and allow to cool for 15 minutes.
Transfer the mixture to a blender or a processor and pure until not quite smooth. Let stand 10 minutes. Pour a third of the mixture into the mold, then layer 1/3 of the truffle pieces. Pour in another third of the pate, and again layer with truffle pieces. Repeat a final time.
Cover and chill for at least 8 hours. The flavor will improve if left for 24 to 48 hours.

Directions:
This dish is at its best when prepared a few days ahead of time, allowing the truffles to thoroughly impart their heady flavor to the pate. The original recipe called for Italian white truffle, but any variety can be substituted. Enjoy it in front of a log fire with a bottle of good burgundy. Spread it on crisp, fresh crackers. Make sure you're with someone you really care about&..

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Truffle Pate

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