GRAND MARNIER AND CHAMPAGNE RECIPES

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18 TASTY GRAND MARNIER COCKTAILS – THE KITCHEN COMMU…



18 Tasty Grand Marnier Cocktails – The Kitchen Commu… image

Grand Marnier is the top-shelf orange liqueur that is beloved by people all over the world, and Grand Marnier cocktails are hugely popular. How to drink Grand Marnier? You can drink Grand Marnier straight up without ice or mixers, but Grand Marnier mixed drinks bring a whole new level of sophistication to the world of

Provided by Cassie Marshall

BOURBON CHICKEN LIVER PâTé RECIPE - EPICURIOUS



Bourbon Chicken Liver Pâté Recipe - Epicurious image

This easy chicken liver pâté recipe makes for an impressive appetizer and can be made up to two weeks in advance.

Provided by Shelly Wiseman

Yield Makes 8 to 10 servings

Number Of Ingredients 14

1½ sticks (¾ cup) unsalted butter
1 cup finely chopped onion
1 large garlic clove, minced
1 teaspoon minced fresh thyme or ¼ teaspoon dried
1 teaspoon minced fresh marjoram or ¼ teaspoon dried
1 teaspoon minced fresh sage or ¼ teaspoon dried
¾ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon ground allspice
1 pound chicken livers, trimmed
2 tablespoons bourbon
Accompaniment: crackers or toasted baguette slices
Garnish: a fresh thyme, marjoram, or sage sprig
a 2½-cup crock or terrine or several small ramekins

Steps:

  • Melt 1 stick butter in a large nonstick skillet over moderately low heat, then cook onion and garlic, stirring, until softened, about 5 minutes. Add herbs, salt, pepper, allspice, and livers and cook, stirring, until livers are cooked outside but still pink when cut open, about 8 minutes. Stir in bourbon and remove from heat. Purée mixture in a food processor until smooth, then transfer pâté to crock and smooth top.
  • Melt remaining ½ stick butter in a very small heavy saucepan over low heat, then remove pan from heat and let butter stand 3 minutes. If using herb garnish, put sprig on top of pâté. Skim froth from butter, then spoon enough clarified butter over pâté to cover its surface, leaving milky solids in bottom of pan.
  • Chill pâté until butter is firm, about 30 minutes, then cover with plastic wrap and chill at least 2 hours more.

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