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  Recipe of the Month  Chicken Liver Pâté with Brandy & Pistachios Yield: 10 appetizer portions, 30 canapé portions 2 cups (500 mL) cleaned chicken livers 2 cups (454 g) cold butter, cubed 2 cloves garlic ¼ cup shelled pistachios ½ tbsp chopped rosemary 1/8 cup (30 mL) balsamic vinegar 1/8 cup (30 mL) brandy juice of ½ lemon salt & pepper Heat 2 tbsp butter in a large sauté pan. Add chicken livers to sear. Add 1 clove of minced garlic. Move chicken livers to food processor and add the butter bit by bit, and the remaining clove of garlic. Meanwhile, remove any excess fat from the sauté pan. Add the pistachios and rosemary to the sauté pan and deglaze with the brandy and balsamic vinegar. When this mixture is syrupy, add to the contents of the food processor. Add the lemon juice and adjust seasoning as necessary.
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