Cuisinart DLC-10C - Manual (Page 34)

2 8
Chicken Liver Pate
An extraordinarily good party dish that is easy to make
and keeps well. Serve it on toasted French bread or
apple slices.
Cheese Coins
These tender and flavorful appetizers are easy to make,
convenient to serve, and they can be refrigerated or
frozen.
INGREDIENTS INGREDIENTS
1 large unpeeled garlic clove 8 ounces Cheddar cheese, cut in 1-inch
3 tablespoons butler, for sauteeing pieces
1 pound chicken livers, trimmed 4 ounces unsalted butter,at room tempera -
8 ounces unsalted butter lure, cut in pieces
1 teaspoon salt 1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper 1/4 teaspoon Tabasco sauce or pinch of
1/4 teaspoon freshly ground allspice cayenne pepper
1 tablespoon Cognac 1 cup Hour
2-1/4
cups yield
100
cheese coins
Put garlic in small saucepan, cover with water and
simmer 10 minutes. Reserve. Heat butter in skillet until
it bubbles. Saute chicken livers over medium-high
heat until brown on the outside but still pink within.
Squeeze softened interior of garlic into work bowl. Add
livers and remaining ingredients. Process until creamy
and smooth, about 1 minute. Scrape down bowl as
necessary.
Transfer pate to crock or serving dish, cover and
refrigerate at least 4 hours. Let stand at room
temperature for 30 minutes before serving. Well
covered, can be refrigerated for up to 5 days.
Use metal blade to chop cheese until it resembles
coarse meal, about 30 seconds. Add butter, salt and
pepper. Process until smooth, about 60 seconds.
Scrape down bowl, add flour and proems until flour is
just mixed in. Chill dough until firm enough to shape
into logs, about 1 hour.
Divide dough into 3 equal parts and roll each into a
cylinder about 1-1/2 inches in diameter. Chill until
firm, about 2 hours.
Preheat oven to 400“F. Cut dough into 1/8-inch slices
and place slices 1-1/2 inches apart on lightly greased
baking sheet. Bake until lightly colored, about 10
minutes, being careful not to brown them. Transfer to
wire rack to cool.
Unbaked, plastic-wrapped cylinders keep for about a
week in the refrigerator. Cooked cheese coins can be
frozen and reheated for 6 to 8 minutes in a 300°F oven.