Well, I don’t really know where to start.
You probably know this is day 4 in my An Apple A Day series. I mean that’s why you are here right? You certainly could not have googled your way on over, because today’s post is just too odd, too random.
Because I have a recipe for an easy but elegant paté served with sauté ed maple-glazed apples, and this recipe is sharing the stage with a pie-eating contest. See what I mean, you never would have googled that!
Which leaves me with the same question. Where to start?
I guess I will start with the paté. Don’ let the term paté scare you off. It’s not a difficult preparation. I based this recipe on Michel Richard’s Chicken Faux Gras. I simplified it, though his version is not too difficult either. He serves it with a Parsley Gelée that is every bit as ingenious as the cleverly named faux gras. But this is apple week– so no parsley for Sup!
Instead I paired my paté with some maple glazed apple slices. It’s a natural pairing of flavors and really works well with the earthy richness of this chicken liver spread. I am pretty happy with my concoction.
