Gluten Free Thanksgiving – Chicken Liver Pate w/ Mushrooms Recipe
15 days to go until my favorite holiday – Thanksgiving! Woo Hoo! I just love Thanksgiving. I love it even more now that I don’t get bloated, sick and suffer the wrath of the Gluten Gods.
Over the years I have slowly converted to a gluten free Thanksgiving feast. I had serious doubts that it could be done and still maintain the integrity and the tradition of this – my family’s favorite day.
My family is a stickler for tradition. Thanksgiving is (in their minds) no time for experimentation. They want the same meal they have been served for the last two or three decades.
This got me thinking about just how “traditional” wheat would have been for the Pilgrims and the Wampanoag Indians. Turns out they were pretty gluten free themselves. The only grain mentioned in the one written account there is of the first Thanksgiving is ground corn!
However, no matter how historically correct it may be, my family is not going to stand for duck, venison, corn mush and squash for their yearly feast. So I have slowly converted the stuffing, the deserts, the gravy and the cream sauces from gluten bombs to happily (and virtually undetected) gluten free delights. In the next few posts I will give you all my traditional recipes for our gluten free Thanksgiving.
I say we start at the beginning: the Appetizer. While my family protests loudly if I take something away from the meal, they have no complaints to me adding (this may be the reason we have three different types of potatoes!) so I added this Gluten Chicken Liver Pate w/ Mushrooms Recipe about five years ago and it continues to be a huge hit. I adapted it from a recipe I had read in Bon Appétit Magazine. This recipe can be made two days ahead, making it the perfect do-ahead dish. Serve with sliced pears or apples, cornichons and gluten free crackers.
Chicken Liver Pate w/ Mushrooms Recipe
- 14 tablespoons unsalted butter - room temperature, use divided
- 1 pound assorted mushrooms - shitake, chanterelle, crimini, whatever you can get, cleaned and sliced
- 6 green onions - white and most of them green, sliced
- 1 ½ lbs chicken livers
- 2 ½ teaspoons salt
- 1 teaspoon freshly ground pepper
- ¼ cup dry sherry
- ½ cup dry white wine
- 1 teaspoon dry mustard
- ½ teaspoon freshly ground nutmeg
- ¼ teaspoon ground cloves
- 1 (8-ounce) package cream cheese, room temperature - cut into 1 inch pieces
- Melt 2 tablespoons butter in a heavy skillet over medium heat. Add mushrooms and sauté until tender and browned and all juices have evaporated -- about 15 minutes. Remove from heat and set aside.
- Melt 4 tablespoons of butter in another heavy large skillet over medium high heat. Add green onions. Sauté 2 minutes. Add chicken livers, salt and pepper and stir to coat. Cover and cook until no longer pink in the center, stirring often. About 10 minutes.
- Remove cover and add sherry. Cook until sherry is almost evaporated -- about 2 minutes. Add wine, dry mustard, nutmeg, ground cloves and simmer uncovered for 1 minute. Using a slotted spoon, transfer the livers to a food processor. Puree about 30 seconds. Add wine mixture from skillet and process until smooth. Add cream cheese, remaining butter (1/2 cup) and all but 1/3 cup of the mushrooms. Puree until very well blended. Transfer pate to a serving dish, arrange the reserved mushrooms on top and cover with plastic wrap. Refrigerate at least 1 day or up to 2 days. Serve with sliced pears or apples, cornichons and gluten free crackers.
- For an alternate presentation, line a loaf pan with plastic wrap overhanging on all sides and add the pate. Cover completely and refrigerate for 1 -2 days. Turn pate out onto a plate, remove cling wrap and slice pate into even slices. Top with reserved mushrooms.
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