Chicken Pate with Sweet Apple Chutney on Curried Toast

Chicken Pate with Sweet Apple Chutney on Curried Toast

Buy Rituals and Celebrations by B. Smith1/2 cup (1 stick) butter
3 tablespoons minced onion
1/2 pound chicken livers
1/2 teaspoon ground allspice
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 teaspoon unflavored gelatin
2 tablespoons heavy cream
Curried Toast (recipe follows)
Sweet Apple Chutney (recipe follows)

In a medium skillet, over medium-low heat, melt the butter. Add the onion and sauté for 2 minutes. Add the chicken livers, allspice, dry mustard, salt, and cayenne. Cook the livers until brown on the outside and just cooked through, 6 to 8 minutes. Let cool slightly.

In a food processor, puree the liver mixture with the gelatin and cream until smooth. Place the puree onto a sheet of waxed paper and roll up tightly into a log about 4 inches, tucking in the edges well. Refrigerate several hours or overnight.

Cut the paté into 24 slices. Place the paté on top of a slice of Curried Toast and top off with Sweet Apple Chutney.


3 medium Granny Smith green apples, peeled, cored, halved, and sliced thinly (about 4 cups)
2 tablespoons chopped onion
2 tablespoons dark brown sugar (or more to taste)
1 tablespoon grated fresh ginger
1/4 teaspoon ground cinnamon
2 teaspoons vinegar

In a nonreactive 2-quart saucepan, combine all the ingredients. Simmer uncovered over very low heat, stirring occasionally, until soft, about 35 minutes. (If the apples get too dry, add a splash of water.) Remove from the heat; let cool. Chill until ready to serve. The chutney will keep in the refrigerator up to 1 month.


1 French baguette, sliced thinly on the diagonal Butter, at room temperature Curry powder Brush the bread slices with the soft butter. Sprinkle with curry powder. Place on broil pan and broil briefly until lightly browned; be careful to keep a close watch so as not to burn.

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Excerpted from B. Smith: Rituals & Celebrations by Barbara Smith Copyright© 1999 by Barbara Smith. Excerpted by permission of Random House, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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