Endive with Chicken Liver Pâte and Dried-Cherry Marmalade

Name: Endive with Chicken Liver Pâte and Dried-Cherry Marmalade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 907 grams raw chicken livers, cleaned and trimmed of excess fat; 177 milliliters dried cherries; 118 milliliters dry red wine; 5 heads red or white endive; 1 teaspoon kosher salt; 1 Tbsp fresh thyme or marjoram leaves, minced; 59 milliliters rendered chicken fat (schmaltz) or olive oil; 2 Zest of oranges; 2 Tbsps red wine vinegar; 1 large yellow onion, cut into small dice

You can never have too many hor d'oeuvre recipes, so give Endive with Chicken Liver Pâte and Dried-Cherry Marmalade a try. Watching your figure? This gluten free, dairy free, and primal recipe has 100 calories, 8g of protein, and 4g of fat per serving. This recipe serves 24. Head to the store and pick up endive, orange zest, cherries, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a small bowl, combine the cherries and red wine and let sit until the cherries have softened a bit, at least one hour and up to overnight.

Ingredients you will need

Cherries

Red Wine

Equipment you will use

Bowl

In a medium sauté pan over moderately low heat, warm the chicken fat or olive oil.

Ingredients you will need

Chicken Fat

Olive Oil

Equipment you will use

Frying Pan

Add the onion and sauté, stirring occasionally, until golden brown and caramelized, about 40 minutes. Increase the heat to moderately high, add the thyme or marjoram, 1 tablespoon red wine vinegar, the cherries, and the wine they soaked in. Cook until most of the liquid has evaporated, 3 to 4 minutes.

Ingredients you will need

Red Wine Vinegar

Cherries

Marjoram

Onion

Thyme

Wine

Add the remaining tablespoon red wine vinegar and season with salt and pepper. Set aside to cool. DO AHEAD: The cherry marmalade can be made ahead and stored, in an airtight container in the refrigerator, up to 3 days.

Ingredients you will need

Red Wine Vinegar

Salt And Pepper

Marmalade

Cherries

Arrange a rack about 6 inches from the flame of a broiler.

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Broiler

Place the broiler pan or a baking sheet on the rack and preheat the broiler.

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Baking Sheet

Broiler Pan

Broiler

If using chicken fat, in a small saucepan over low heat warm the fat until melted. In a large bowl, toss together the livers, about 2 tablespoons melted chicken fat or the olive oil, salt, and pepper. Arrange the livers, in a single layer, on the preheated broiler pan or baking sheet and broil for 2 minutes. Flip the livers and continue broiling until tender when pressed and pale brown in color, about 1 minute more.

Ingredients you will need

Chicken Fat

Olive Oil

Pepper

Salt

Equipment you will use

Baking Sheet

Broiler Pan

Sauce Pan

Bowl

Transfer the livers to a cutting board and let cool.

Equipment you will use

Cutting Board

Once the livers are cool enough to handle, coarsely chop them, making sure to leave them chunky.

Transfer to a large bowl, drizzle with the remaining 2 tablespoons warmed chicken fat or olive oil, and gently toss to combine. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Chicken Fat

Olive Oil

Equipment you will use

Bowl

Separate the endive leaves and arrange on a platter. Fill each endive leaf with about 2 tablespoons pâté, top with a dollop of cherry marmalade, and finish with a sprinkle of orange zest.

Ingredients you will need

Orange Zest