Turkey Liver Pate with Bacon and Capers

I've already blogged regular Turkey Liver Pate. So inspired by the chicken liver crostini with pancetta and apples recipe that I stumbled across while reviewing "50 Great Appetizers" by Pamela Sheldon Johns, I substituted with bacon and added capers, hoping the salty brine would cut down the fatty taste.

The result was a slightly chunkier, saltier version of pate. This still went over well with the family, but then, they're pate fiends.



Turkey Liver Pate with Bacon and Capers
Inspired by chicken liver crostini with pancetta in "50 Great Appetizers" by Pamela Sheldon Johns

For three ramekins, you'll need:

Turkey livers, washed and diced
2 slices bacon, diced
1 large shallot or 1/2 small onion, diced
2 tsp capers
1/4 cup butter (1/2 stick), plus extra for spreading on top
1 tblsp cognac or white wine
1/4 tsp dried thyme

Cut off any extraneous membranes. Wash and dice the livers.



Saute liver and bacon in a pan on medium-high heat until the liver is almost cooked.



Dice a large shallot or 1/2 of a small onion and add it to the pan.



Add 1 tblsp of cognac and 1/4 tsp dried thyme.



Let the mixture cool down for a few minutes until just warm to the touch. Add 2 tsp capers and 1/4 cup butter.



Puree in a food processor until the mixture is as smooth as you'd like. I don't mind the slightly grainy texture. Taste. Add salt if necessary, but I found the bacon and capers plenty salty enough.



Fill three ramekins with the pate mixture.



I like to top my pate with a slight layer of butter (Actually, Shedd's Spread Country Crock for its buttery taste and spreadability.) for aesthetics and to keep the pate from drying out.



Cover and refrigerate for several hours until ready to serve.



Serve with sliced baguettes.



As you can see, the texture is a little chunkier. I didn't want to puree the bacon and capers too finely so a little of the greenness of the capers still came through.



Enjoy!

New recipe posts served this Thanksgiving:
Baked Macaroni and Cheese with Bacon
Bo Kho (Vietnamese Beef Stew) Pot Pie
Turkey Liver Pate with Bacon and Capers

And the leftover turkey recipes:
Bun Mang Ga Tay (Vietnamese Rice Vermicelli Noodle Soup with Bamboo Shoots and Turkey)
Chao Ga Tay (Vietnamese Rice Porridge with Turkey)
Mi Ga Tay Tiem (Vietnamese Egg Noodle Soup with Chinese 5-Spice Turkey)

*****
1 year ago today, Ask Wandering Chopsticks 3.
2 years ago today, traditional Thanksgiving dinner with an Asian fusion twist.
3 years ago today, I Ate What? 2006 Eating Out Roundup
4 years ago today, Shin-Sen-Gumi Hakata Ramen - Rosemead.