Chestnut and Liver Pate de Terrine

A year ago while strolling through the streets of Florence, I ate my first chestnut. It was delicious. The flavor was rich, sweet, meaty and highly addictive. So addictive, that I visited the chestnut vendor each day until we left Italy. After reading that, it should come as no surprise when I tell you that I immediately embarked on a roasted chestnut jag upon returning the the Hamptons. Phil and I spent many an evening huddled together over the white hot embers in our barbecue waiting for the moment when we could remove those woody shells and take that first blissful bite.

I recently happened upon a bin of the best looking chestnuts I have ever seen and that old chestnutty feeling took over once more. Until now, I had never actually cooked with chestnuts, being either too hungry or too greedy. I decided a compromise was in order, I’d buy some for the terrine I had been contemplating as well as for stuffing my face. I am glad I did, because blending chicken liver with chestnuts was a smash.

Liver pate has always seemed like a bit of sorcery to me. If you have ever taken a bite of a plainly cooked chicken liver to experience the strong mineral flavor, you’ll know what I mean. The thought that a bit of onion and red wine can turn $2.00 in chicken livers into a creamy mouthwatering delicacy is really quite something.

My pate de terrine has a sweet quality from the chestnuts that is cut quite nicely with the red wine. If you wish to retain a bit more of the chestnutty sweetness, I suggest you use brandy to deglaze instead. This recipe makes a batch large enough for a good sized party, but is easily cut in half for a large gathering. Happy Holidays!

Chestnut and Liver Pate de Terrine

20 Chestnuts, cut an X across one side of the shell

2 TBS Unsalted Butter

1 Medium Yellow Onion, diced small

12 oz. Chicken Livers, rinsed, pat dry and trimmed

Sel de Mer or other sea salt to taste

1/2 cup Dry Red Wine

1/4 cup Heavy Cream

Handful Flat Leaf Parsley, chopped

1 tsp Thyme Leaves

Boil the chestnuts for 20 minutes, remove and set aside to cool. After the chestnuts are cool, peel and break into quarters.

Melt the butter in a skillet over medium heat and add the onions. When the onions are quite tender, add the chicken livers, chestnuts, salt and pepper to the pan and cook for about 10 minutes, until the liver is just pink inside. Deglaze your pan with the red wine and reduce your heat and cook for a few more minute, before allowing to cool.

When the mixture is cool, add it to the food processor along with the cream and puree until very smooth. Check your seasonings at this point.

Run the mixture through a sieve. After everything is well sieved, add the parsley and thyme.

Pack your pate into a terrine and cover well, (the air will discolor it). If you do not have a terrine, a small loaf pan or even a bowl will do. Chill until serving time.

Another alternative is to simply line your terrine with plastic or parchment and turn it out just before serving for a molded presentation.