Silky, smooth, and perfect for a holiday gathering.
4 tablespoons vegetable oil1 1/2 sticks unsalted butterPat livers dry and season with salt and pepper. Heat 2 tablespoons oil in a large skillet until smoking. Cook half of the livers, turning, until browned on both sides and pink in the middle, about 4 minutes. Transfer livers to the bowl of a food processor. Add 1 more tablespoon oil, heat until smoking and repeat with remaining livers.
Add remaining 1 tablespoon oil to skillet, add shallots and thyme and cook, stirring until softened, about 2 minutes. Add bourbon and cook, scraping up browned bits from bottom of skillet, until almost evaporated . Add cider and cook until slightly reduced. Scrape shallots and any remaining liquid into food-processor bowl with livers.Set a fine mesh strainer over a large mixing bowl and, using a wooden spoon or ladle, press and plunge liver puree through it.
Gently pour cooled cranberry juice on top. Cover with plastic and refrigerate until cranberry juice sets, at least 2 hours. Pâté can be refrigerated for up to 5 days before serving.This Recipe Appears In
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