Brandied Chicken Liver Pate

• 3/4 cup finely chopped onion
• 1 large garlic clove, chopped fine
• 1/2 stick (1/4 cup) unsalted butter
• 1 pound chicken livers, trimmed
• 1/4 cup Cognac or other brandy
• 1/4 teaspoon freshly grated nutmeg
• a pinch ground allspice
• 1/3 cup dried currants
• Accompaniment: toasted French bread slices or crackers

1. In a large heavy skillet cook onion and garlic in butter over moderate heat, stirring, until softened.
2. Pat dry chicken livers and season with salt and pepper.
3. Add livers to onion mixture and cook, stirring occasionally, until cooked through but barely pink inside, about 10 minutes.
4. Add brandy and simmer 2 minutes.
5. Transfer hot mixture to a food processor and add nutmeg, allspice, and salt and pepper to taste.
6. Puree mixture until very smooth and cool mixture.
7. While pate is cooling, in a bowl cover currants with boiling water and soak 5 minutes.
8. Drain currants and pat dry between paper towels.
9. Transfer pate to bowl and stir in currants.
10. Pack pate in a crock (or crocks).
11. Chill pate, its surface covered with plastic wrap, at least 6 hours and up to 3 days.
12. Bring pate to room temperature before serving.
13. Serve pate with toasts or crackers.

onion, garlic, butter, chicken livers, cognac, freshly grated nutmeg, ground allspice, currants, accompaniment

Taken from www.epicurious.com/recipes/food/views/brandied-chicken-liver-pate-11810 (may not work)