Liver paté…can’t you see the cringe by the organ meat phobic? But, if they would give it a try, their minds what embrace the richness of chicken liver. In this paté recipe, I used the Urthel Samaranth Quad in place of white wine. The result terrine was silky smooth and rich.

Belgian Quad Chicken Liver Pate: Terrine de Foies de Volaille Appetizers, Charcuterie Ingredients ¼ cup Urthel Samaranth Belgian Quad

1 lbs. fresh chicken livers, cleaned

1 cup milk

½ cup unsalted butter, cut into pieces

1 cup yellow onion, chopped

2 tsp garlic, minced

2 TBSP green peppercorns, drained

2 bay leaves

1 tsp chopped fresh thyme leaves

½ tsp kosher salt

½ tsp freshly ground black pepper

French bread toast, accompaniment

Spicy IPA Pickles Instructions In a bowl, soak the livers in the milk for 2 hours. Drain well In a large saute pan, melt 4 TBSP butter over medium-high heat Add the onions and cook, stirring, until soft, about 3 minutes Add the garlic and cook until fragrant, about 30 seconds Add the chicken livers, 1 TBSP green peppercorns, bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes Add the Belgian Quad and cook until most of the liquid is evaporated and the livers are cooked through but still tender Remove from the heat and let cool slightly Discard the bay leaves. In a blender, puree the liver mixture Add the remaining butter in pieces and pulse to blend Fold in the remaining 1 TBSP green peppercorns and adjust the seasoning, to taste Pack the pate into small molds Cover with plastic and refrigerate until firm, at least 6 hours Serve with Spicy IPA Pickles and mini toasts on the side. 6.1.5 RaddCooking.com