Chicken Liver Pate With Apple

• 8 tablespoons unsalted butter (1 stick)
• 2/3 cup minced onion
• 1 small green apple, peeled, cored and chopped
• 1 lb chicken liver, patted dry
• 1/4 cup port wine
• 2 tablespoons whipping cream
• 3/4 cup butter, room temperature (1 1/2 sticks)
• 1 teaspoon fresh lemon juice
• 1 pinch cayenne pepper
• salt & freshly ground black pepper

1. Melt 4 tablespoons butter in large skillet over medium heat.
2. Add onions and saute until soft, about 5 minutes.
3. Add chopped apple and saute until soft, about 4 minutes; transfer mixture to processor or blended.
4. Melt 4 tablespoons butter in same skillet over medium-high heat.
5. Add livers and saute until brown on outside but still slightly pink in center, turning occasionally, about 6 minutes.
6. Add livers to onion mixture.
7. Add port to skillet and boil over high heat until reduced to 2 tablespoons, scraping up any browned bits, about 2 minutes.
8. Add Port and cream to livers and puree until smooth;cool.
9. Beat 3/4 cup butter in bowl until smooth; beat in liver mixture 1 tablespoon at a time.
10. Stir in lemon juice and season with cayenne, salt and pepper.
11. Pack pate into a crock or serving bowl.
12. Cover with plastic and refrigerate until chilled.

unsalted butter, onion, green apple, chicken, port wine, whipping cream, butter, lemon juice, cayenne pepper, salt

Taken from www.food.com/recipe/chicken-liver-pate-with-apple-370484 (may not work)