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Classic Fruit and Nut Candy Easter Eggs ~ Easter Dessert~ Noreen's Kitchen
This recipe is by request from a dear viewer. They contacted me and asked me if I had a recipe for fruit and nut eggs that they remembered from their youth. Their mother made them every Easter but they had not had them in a very long time. So I promised I would share a recipe and here it is!
Fruit and nut eggs may be familiar to some of you. I remember them from when I was a child. They involve a creamy filling that is similar to that of a vanilla cream filled chocolate. The difference is that this also has chopped candied cherries and walnuts and is flavored with vanilla and a bit of the cherry juice or extract. You can also choose to add almond extract if you like to enhance the cherry flavor.
These are easy to make overall, but they are time and labor intense so you will want to prep yourself to spend an entire afternoon making these. One recipe will make a lot!
I molded my filling using an egg mold that I purchased from Amazon http://amzn.to/1U6kdC0 You can always choose to roll these into bon bons if you like to make things easier. Since this is for Easter I wanted to do things up right.
I made sure to spray the mold before I put in the prepared filling "dough" and unmolded it and placed the egg on to a sheet lined with parchment. The fillings went into the fridge to set for about thirty minutes before dipping into a coating. I used a combination of Wilton candy melts and semi sweet baking chocolate. This gives a richer flavor than simply using the candy melt.
Once dipped place the eggs onto a rack or a sheet pan lined with parchment. Return to the refrigerator for 15 more minutes before decorating.
I decorated my eggs with bright molded chocolates in the shapes of bunnies, lambs and ducks just for fun. The mold I used can be found here: http://amzn.to/1MlbeKB You can choose to leave them plain, or decorate with either buttercream or royal icing.
I hope that this fulfills a memory and I hope that if you give these a try that you love them! I enjoyed replicating a recipe from long ago as well and hope you enjoyed sharing this journey with me!
I hope you all have a blessed Easter!
Find the recipe here:
http://bit.ly/1q0Xs65
Business Inquiries can be sent to:
info@noreenskitchen.com
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Facebook: http://on.fb.me/12bdibt
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...
https://www.youtube.com/watch?v=f7-NhiocAEw
Fruit and nut eggs may be familiar to some of you. I remember them from when I was a child. They involve a creamy filling that is similar to that of a vanilla cream filled chocolate. The difference is that this also has chopped candied cherries and walnuts and is flavored with vanilla and a bit of the cherry juice or extract. You can also choose to add almond extract if you like to enhance the cherry flavor.
These are easy to make overall, but they are time and labor intense so you will want to prep yourself to spend an entire afternoon making these. One recipe will make a lot!
I molded my filling using an egg mold that I purchased from Amazon http://amzn.to/1U6kdC0 You can always choose to roll these into bon bons if you like to make things easier. Since this is for Easter I wanted to do things up right.
I made sure to spray the mold before I put in the prepared filling "dough" and unmolded it and placed the egg on to a sheet lined with parchment. The fillings went into the fridge to set for about thirty minutes before dipping into a coating. I used a combination of Wilton candy melts and semi sweet baking chocolate. This gives a richer flavor than simply using the candy melt.
Once dipped place the eggs onto a rack or a sheet pan lined with parchment. Return to the refrigerator for 15 more minutes before decorating.
I decorated my eggs with bright molded chocolates in the shapes of bunnies, lambs and ducks just for fun. The mold I used can be found here: http://amzn.to/1MlbeKB You can choose to leave them plain, or decorate with either buttercream or royal icing.
I hope that this fulfills a memory and I hope that if you give these a try that you love them! I enjoyed replicating a recipe from long ago as well and hope you enjoyed sharing this journey with me!
I hope you all have a blessed Easter!
Find the recipe here:
http://bit.ly/1q0Xs65
Business Inquiries can be sent to:
info@noreenskitchen.com
Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles!
http://eepurl.com/TZCV5
Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday!
http://bit.ly/17JVMTP
Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday!
http://bit.ly/1ixCK8W
Check me out on social media!
Facebook: http://on.fb.me/12bdibt
Twitter: @noreenskitchen
Instagram: http://bit.ly/12bdqrp
Google + http://bit.ly/1o5GMYy
Read my Blog: http
...
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holiday-food-safety-channel-chat-food
Today I wanted to address the important issue of food safety at holiday time! With everyone getting ready to host parties, gatherings, potlucks and open houses. Food safety is important all the time, however at this special time of year it should be at the forefront of our minds when we are tasked with serving our friends and loved ones holiday meals, treats and drinks.
The USDA guidelines are a great resource for this information. They recommend that you follow these simple steps to ensure proper food safety during this time of year:
Clean: Wash your hands, equipment and prep area to disinfect and sanitize and remove dirt, grime and germs. Bacteria can grow in the crevices of wooden cutting boards so it is a great idea to get food safe plastic cutting mats and boards that can easily go in the dishwasher to be sanitized.
Separate: You want to be sure to separate all your cooked and raw ingredients from one another. For example you don't want your raw chicken touching your sliced ham or your raw ground beef coming into contact with your fresh vegetables. Be sure to deal with these items on a one by one basis and take care of them so they are safe and clean.
Cook: Be sure to cook everything to the proper temperature to be sure that bacteria does not form and food born illness becomes a problem. You will want to cook certain items to these internal temperatures;
Analog Instant read thermometer: http://amzn.to/2gKrs67
Digital Instant read thermometer: http://amzn.to/2huMsgK
Dream instant read thermometer: http://amzn.to/2hP2MWj
Poultry and casseroles: Internal temperature of 165 degrees F.
Ground Beef like meatballs: internal temperature of 160 degrees F.
Beef, Pork, Veal and Lamb should be roasted to an internal temperature of 145 degrees F. The temperature should be taken on an instant read thermometer after it has been removed from the oven and rested for 3 minutes. This will ensure that you get an accurate reading.
Meat, poultry, seafood and eggs can carry germs that cause food poisoning. Using an instant read food safe thermometer can help you know that these foods have been cooked to the safe minimum internal temperatures.
When making fresh eggnog, hollondaise, tiramisu and Caesar salad dressing it is important to use a pasteurized egg product or coddle your eggs or cook your base for the nog or sauces to ensure that you will not spread salmonella unknowingly.
Lastly, and I know it won't be popular, we should not be eating raw cookie dough. Raw eggs and raw flour should never be consumed especially by the very young or the very old who or anyone with a compromised immune system. Dough and batter made with flour or eggs can contain harmful germs such as E. coli and Salmonella. Do not taste or eat unpasteurized dough o
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RANCH
ranchero-beans-featuring-the-simfonio
Get Your Simfonio Multi Cooker here: https://amzn.to/2ILuv9b
Today I am sharing a delicious and simple pressure cooker recipe for a southwest favorite, Ranchero beans. These are also known as Mexican style Charro beans. A flavorful pinto bean in with lots of peppers and aromatics that is very brothy. This can be eaten as a soup or as a side dish with corn bread, tortillas or bollios. Add rice and you have a great alternative to traditional cajun red beans and rice! Made in the pressure cooker these are super fast with no soaking, no boiling, no fuss or muss, just delicious beans in a fraction of the time!
Thank you to Simfonio who sent me this excellent multi cooker that can do so many things in your kitchen. We have reviewed and demonstrated so many different pressure cookers and multi cookers in the past on our channel when we were offered this one to try, how could we say no. Like many others this is a pressure cooker, a rice cooker, a steamer, an egg cooker and a yogurt maker. What sets this apart is the fact that it has a very large LCD read out screen with lots of different presets for you to cook with and it is customizeable and adjustable to your needs. My favorite part about this cooker is that it comes with two gaskets, a stainless steel vessel and a great steamer basket that will make cooking veggies or eggs a breeze!
These Ranchero beans or Charro beans are super easy to make and a nice alternative to plain pintos. I like to saute' some bacon in the pressure cooker vessel to get everything going. Cooking until the fat is just rendered. You will know when this happens when the bacon begins to foam. Next is time to toss in all your veggies. I am using onion, garlic, red bell, poblano and jalapeno peppers. You can use what you prefer and adjust the heat according to your liking.
I also use a large 28 ounce can of tomatoes and green chilies. You can choose to use plain or fire roasted diced tomatoes if you prefer.
The beans are tossed into the pot, after rinsing and picking, of course. and 6 to 8 cups of hot water from the kettle. This just speeds up the cooking process so it doesn't take as long.
Next is time to set it and forget it! Setting the Simfonia multi cooker is super simple with the knob and press system. There are a ton of presets ready for you. Today I am using the Sautee setting as well as the bean/chili setting. I am adjusting the cook time for the beans by about 5 minutes for a total cooking time of 35 minutes. This will give me a nice soft bean which is what I want for these ranchero beans.
Cook these and allow to come down from pressure naturally. When the cooking process is done the display will begin to count up for you so you will know how long it has been depressurizing. Then you can ve
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3-favorite-summer-grilling-marinades
What is better in the summer than getting your grill on? Today we are sharing three of our most favorite marinades for grilling! A delicious pollo asado style marinade, a cuban mojo marinade and a delicious Greek style marinade. All super tasty and very easy to make! Use these throughout the summer to marinade and baste protiens like chicken, shrimp, fish, pork and other seafood! The flavors are off the charts and I know you will love them!
Happy Eating!
You can find printable versions of these recipes here:
Pollo Asado style marinade: https://bit.ly/3PjPhhk
Cuban style Mojo Marinade: https://bit.ly/3znju9U
Greek style grilling marinade: https://bit.ly/3CnUO0a
Get my cookbooks here: http://bit.ly/1czqM5R
Business Inquiries can be sent to:
info@noreenskitchen.com
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***MAILING ADDRESS****
Noreen's Kitchen
PO Box 14173
New Bern, NC 28561
Have a question for me? Send me an email:
info@noreenskitchen.com
Noreen's Kitchen Community Guidelines (The Rules)
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Any links to Amazon are, in many cases, affiliate links.
Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.
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Sign up for the Animato newsletter and be entered to win one of their professional Cream Whipping canisters! Use this link: http://bit.ly/2fg090i
If you would like your own cream whipper you can find it here: http://amzn.to/2jPp4wI
What could be better than a cheesecake? A cheesecake that is ready in quick time and whipped, creamy and delicious! This cheesecake dessert, served in a mason jar is made easy using a professional whipped cream siphon. This is sweet and fluffy and light and delicious. You will love this light and tangy spin on cheesecake!
Today I am sharing how to make a whipped cheese cake dessert using a whipped cream siphon provided by Animato. If you have been following me for any length of time then you have seen me use a professional cream whipper on more than one occasion. I will never go back to the stuff in the can. Being able to sweeten my own any way I like is my favorite part. You can do a lot with a cream whipper. More than just whip cream for topping desserts. Many professional kitchens use these devices to make espumas or flavored foams that top delicious high end cuisine. You can make fluffy Japanese style pancakes with the help of the cream siphon and you can make this quick and delicious cheesecake dessert.
Thank you to Animato for sponsoring today's video and providing the equipment featured in making this dessert. I will be sharing other dishes and fun uses for this device in the future on our channel. Be sure to sign up for their newsletter and check out the recipes available on their site for using the siphon at home. Drawing will be held on October 15th, 2017 and winner will be announced.
WIth the holidays coming this is a great way to have fresh, flavored, whipped cream at the ready for holiday desserts and family gatherings. You can leave the cream unsweetened or you can flavor it any way you like. Chocolate, caramel, cinnamon whipped cream can easily be made with the addition of a few extra ingredients. Don't forget the chargers or your whipper won't work.
Animato has this to share about their whipped cream siphon:
EASY TO USE - This whipped cream dispenser makes perfect whipped creams and foams every time. Great for decorating and making cakes, whipped cream for coffee, topping your favorite ice cream, making mixed drinks and infusions, making flavored sodas, sauces and soups!
BONUS RECIPE BOOK INCLUDED - Learn to make Perfect Whipped Cream, the Easiest 10-min Cake, Amazing Italian Infused olive oil, Limoncello for the adults, and more!
TASTES BETTER than store-bought brands. With this whipping siphon you can use fresh ingredients the way they were meant to be used. GREAT FOR LOW-CARB DIETS - Absolutely perfect whipped cream without the sugar worries! BE AS CREATIVE AS YOU WANT - Expe
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Today I am sharing a great sandwich idea that is a tasty, tried and true and has deep roots in American culture. The Cuban sandwich is a favorite in Florida. Hailing from Miami and Tampa these sandwiches can be made two different ways and enjoyed. It is a great way to feed your family lunch or dinner and in my case a great way to use leftover pork roast or even smoked pulled pork in a way that everyone will love! When you eat this you will say Muy Bueno!
Cuban sandwiches are something you may have seen on the menu at your favorite restaurant, but maybe you have never tried it. Or maybe you only get it when you eat out. There is no reason to not enjoy this delicious offering right at home! Its so simple to make and you can whip up dinner on the fly in no time when serving up these wonderful sandwiches.
There are two schools of thought when it comes to this sandwich. Mayo or no mayo. Tried and true Tampans say No to the mayo. Citing the fact that these were traditionally carried to the cigar factories for employees to eat on their breaks so the mayo would have spoiled. But we are going to go with the secret sauce because it's amazing!
Cuban sandwiches traditionally start with Cuban bread. Since I cannot source that in my area, I am using a nice Bollio roll that will be soft on the inside and crunchy on the outside after we grill it. You can get authentic Cuban bread by ordering online nowadays. So if you are so inclined, have a look! The rolls are spread on both sides with a sauce of mayo and plain yellow mustard. Or if you are a purest, only lots of yellow mustard. Be sure to go all the way to the edges!
Next the good stuff! Layers of swiss cheese, I am using Havarti, smoked ham (I used black forest), roast pork loin, dill pickles and more cheese are shingled on this delicious roll. If you are making yours "Tampa style", then be sure to add a layer of thinly sliced Genoa salami before you add your pickles.
Now spread the top with a little butter. Add a little butter to your pan and place that bad boy on that grill. Top with the pre heated, press and allow to cook till crispy and not too brown. Yes, I got mine a little brown, but it was oh, so delicious! Get that cheese good and melty so that all the filling gets heated through, just a bit. I flipped my sandwiches so that both sides would get nice and crunchy.
Now all you have left to do is enjoy this crunchy, creamy, salty, tangy, meaty, cheesy sandwich. Serve with homemade, hand cut fries or some plantain or yucca chips or even some Tostones for even more Cuban flair!
The sandwich itself is an homage to the deep culture that enveloped Miami and Tampa during the height of the cigar manufacturing days. The 20s and 30s saw massive growth in this industry. Employing
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traditional-tzatziki-sauce!!-cool-and
Time to revisit Tzatziki! I did a video for a similar recipe around 8 years ago. At the time I was in a multi channel network that allowed me the opportunity to collaborate with a chef that had won an episode and eventually a season of the Food Network show Chopped. Her video is no longer a thing. My video is old so here we are. Today I am sharing my quick delicious tzatziki sauce that is the perfect accompaniment to any gyro or souvlaki platter. This Mediterranian staple is great on a sandwich or as a dip with fresh or baked pita or as an addition to a delicious Mezze platter. This is quick to make, delicious to eat and a wonderful refreshing dish to have in the fridge to pair with grilled meats or fish. This is the perfect way to use up some of that garden bounty and I know you are going to love it!
If you have a favorite Greek or Mediterranean place then you know Tzatziki is the wonderful, creamy, tangy sauce that you love to dollop on each bite of your beef and lamb gyro or chicken souvlaki. I love it, everyone loves it! It can stand on it's own or as part of a delicius appetizer platter. It's so simple to make and you probably have what you need on hand already, especially if you garden!
This starts with cucumbers. I am using an English or hothouse cuke but usually prefer to use the smaller Persian version which does not need any seeding. You can use any type of cucumber here, however if you are using a traditional garden variety cucumber or a Kirby or pickling cucumber with a tough skin, you may want to peel as well as remove the seeds from the inner part only using the thicker, fleshy part of the vegetable. I chose to grate my cucumbers after I seeded them which I did by running a tablespoon down the middle of the cucumber that had been cut in half, removing the watery seedy part. This will help to keep the tzatziki nice and creamy and not get water logged.
This is a simple dump and stir recipe. I am using half plain Greek yogurt and half sour cream but you can choose to use all yogurt or all sour cream if you like. I have added some green onion, chopped garlic, dill paste, the juice and zest of one lemon and some salt, pepper and Greek style seasoning. I have made my own in the past, but am currently out so I gave the Cavender's Greek seasoning a try and boy is this stuff delicious! I bought mine on Amazon and you can find it here: https://amzn.to/2WvhATA
If you want to make your own Greek seasoning here is my video: https://bit.ly/3l8iaRw
I am using dill paste from the produce section because I could not find any fresh dill in my area. Probably because it is canning season and people are making pickles. So this paste was a great option. If you want to use fresh dill from your garden then I would suggest 1/4 cup of
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GRILL
grilled-pineapple-sundae-caramel
Here is a quick and easy way to throw together a super impressive dessert when you have your next barbecue or cook out! Grilled pineapple sundaes are easy to make and they are super delicious! Grilled slices of pineapple, caramelized with their natural sugars make the base for vanilla ice cream, caramel sauce and a wedge of grilled pineapple! This is so delicious, not too sweet and everyone is going to love them!
I simply grilled thick slices of fresh pineapple with the core still in so they will easily stay together when cooking. Then we built sundaes on top with vanilla ice cream and caramel sauce. You can totally go the distance and gild the lily by adding whipped cream and a cherry if you like with the caramel it tastes like pineapple upside down cake. Heck, you could even build this on a piece of pound cake for that matter. The choice is yours! You make you sundae your own!
I hope you will give this grilled pineapple sundae a try and I hope you love it!
Happy eating!
Business Inquiries can be sent to:
info@noreenskitchen.com
Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles!
http://eepurl.com/TZCV5
Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday!
http://bit.ly/17JVMTP
Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday!
http://bit.ly/1ixCK8W
Check me out on social media!
Facebook: http://on.fb.me/12bdibt
Twitter: @noreenskitchen
Instagram: http://bit.ly/12bdqrp
Google + http://bit.ly/1o5GMYy
Read my Blog: http://bit.ly/15R5GvV
***MAILING ADDRESS****
Noreen's Kitchen
PO Box 14173
New Bern, NC 28561
Have a question for me? Send me an email:
info@noreenskitchen.com
Noreen's Kitchen Community Guidelines (The Rules)
http://bit.ly/1gZcwJF
Any links to Amazon are, in many cases, affiliate links.
Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
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sticky-honey-lemon-pepper-wings-super
Just in time for game day! These sticky honey lemon pepper chicken wings are a great alternative to firey hot wings that so many people love, but some can't eat due to health restrictions or because they don't enjoy having their taste buds burnt off before halftime. These wings are sweet and savory and crispy and delicious!
These wings are baked the way I make all my wings because I do not enjoy frying all that much and this is much healthier, these wings will surprise you. If you have never baked wings before, you are in for a treat! The secret is in the corn starch. I always start with organic corn starch and season it to compliment my glaze. I dredge them in that mixture, put them on a rack and bake them for at least 45 minutes until they are crispy.
The glaze is simple and delicious, sweet and tangy with honey, lemon juice and lots of zest. Add your favorite lemon pepper to the mix and you have an amazing option for your game day wings!
I hope you give this a try and I hope you love it!
Go Panthers!
You can find the recipe here:
http://bit.ly/1QnV7YE
Business Inquiries can be sent to:
info@noreenskitchen.com
Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles!
http://eepurl.com/TZCV5
Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday!
http://bit.ly/17JVMTP
Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday!
http://bit.ly/1ixCK8W
Check me out on social media!
Facebook: http://on.fb.me/12bdibt
Twitter: @noreenskitchen
Instagram: http://bit.ly/12bdqrp
Google + http://bit.ly/1o5GMYy
Read my Blog: http://bit.ly/15R5GvV
***MAILING ADDRESS****
Noreen's Kitchen
PO Box 14173
New Bern, NC 28561
Have a question for me? Send me an email:
info@noreenskitchen.com
Noreen's Kitchen Community Guidelines (The Rules)
http://bit.ly/1gZcwJF
Any links to Amazon are, in many cases, affiliate links.
Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
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chicken-liver-pate-recipe!!-noreen's
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http://www.noreenskitchenholidayhelper.blogspot.com for more festive recipes and 7 holiday meal plans, check this out. Make your holiday meals special and stress free! Available for instant download, just click the link!
Greetings! I wanted to begin to focus on some really nice appetizers that are affordable and accessible for everyone and I cannot think of a more elegant or beautiful appetizer than a pate'! Pate is a smooth spread that is served on baguette or crackers. Foi Gras is a goose liver pate' that is rick and unctuous. We don't have the budget for that so we can fall back on the old Jewish favorite "chopped liver" or Chicken LIver Pate' I am taking some inspiration from Mark Bitman, a foodie and writer for the New York Times who is the most amazing "minimalist" cook I have ever seen. He takes his inspiration from his grandmother's traditional chopped liver which would have been made with melted chicken fat or "schmaltz" instead of the butter.
This pate' is easy to put together and very budget friendly. It incorporates some interesting spices such as clove and allspice along with salt and pepper which give the pate' a mild and rich flavor.
If you are going to make this, plan on preparing it at least a day ahead, this will need to chill and overnight is recommended. You want to serve this cold so it will be spreadable and the flavors that you took time to cook into it will have time to mix and mingle.
This pate' is a wonderful addition to any holiday appetizer spread or just on it's own as a quick snack.
I hope you try this and I hope you enjoy it. As always, Happy Eating and Merry Christmas!
Chicken Liver Pate'
2-20 containers of fresh chicken livers, trimmed
1 large onion chopped
6 Tablespoons of butter divided.
1/2 teaspoon ground clove
1/2 teaspoon ground allspice
1/2 teaspoon finely ground black pepper
1 teaspoon salt
1/2 cup heavy cream
In a large skillet, melt 4 tablespoons of butter and add chopped onion. Allow onion to sweat until they are soft and translucent.
Remove onions to the bowl of your food processor.
Wipe out pan of any remaining onion pieces.
Add remaining 2 tablespoons of butter and allow to melt.
Add in fresh chicken livers and cook over medium low to medium heat. You really want the chicken livers to sort of poach as opposed to fry. They will render quite a bit of liquid. Cook livers until they are just slightly pink in the middle. Spoon out of skillet with a slotted spoon leaving the liquid behind. (you can give that to your dogs. They will love you for it!)
Add the cooked chicken livers to the bowl of the food processor with the onions.
Add in the clove, allspice and pepper, salt and cream.
Give it a whirl until everything is smooth and creamy.
You can also choose to leave this a bit on the chunky side if you prefer a more rustic french style pate'.
Taste for seasoning and adjust if necessary. I found mine needed just a hint more salt and a splash more of cream.
Transfer to a container and cover tightly. Store in refrigerator at least 2 hours or preferably overnight.
Serve with sliced baguette and/or crackers along with an assortment of cheeses for a simple and delicious holiday appetizer tray.
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