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CHICKEN & APPLE PATE

50 Great Appetizers
by Pamela Sheldon Johns
With a glass of Chardonnay, this rich pate is the perfect starter for an elegant sit-down meal. Serve on top of a bed of lightly dressed mixed greens.
Serves 8
 

Ingredients

• 3 tablespoons unsalted butter
• 1 pound Granny Smith apples, peeled, cored, and diced
• 1 large onion, diced
• 2 pounds coarsely ground chicken
• 4 large eggs
• 3/4 cup dried bread crumbs
• 1/3 cup dried currants
• 1/3 cup dried sweet or tart cherries soaked in 2/3 cup Marsala for 30 minutes
• 3 tablespoons salt-cured capers, rinsed and drained
• 2 teaspoons dried thyme, crumbled
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• Salt and freshly ground pepper
 

Directions

• Preheat the oven to 350°F Lightly oil an 8-cup terrine or loaf pan.

• Melt the butter in a small sauté pan over medium heat and sauté the apples and onion until golden. Remove from the heat and let cool.

• Combine the apple mixture and all the remaining ingredients in a large bowl and mix well. Pack the mixture into the prepared terrine; smooth the top with a rubber spatula.

• Bake until the terrine is brown and pulling away from the sides of the terrine, 45 to 50 minutes. Remove from the oven and let cool completely on a wire rack, then slice and serve on individual plates at room temperature or chilled.