Creamy pate with Mirabelle and wine jelly

Martha Stewart – woman institution! In my private opinion she’s not a good cook but she has a hand to make a business! One of her chefs made this pate, delicate and quick. There is Martha’s signature under the recipe – the pate is just too good! ;)

Ingredients
5,5 oz (150 g) butter
10 oz (300 g) chicken livers
10 oz (300g) mushrooms
handful dry forest mushroom (soaked in water)
1 teaspoon garlic
¼ teaspoon cayenne pepper
2 tbsp salt
pinch nutmeg
1/3 cup dry white wine
1 teaspoon dry thyme
1 medium onion
2 tbsp breadcrumbs
jelly:
½ cup red wine
1 glove
1/3 cup Mirabelle juice (natural, thick) or plum/cherry juice, originally pomegranate juice
1 gelatin leaf ( or 1,5 teaspoons)


Method
Melt 2 tbsp butter, add chopped mushrooms, forest mushrooms, chopped livers, onion, garlic and pepper, sauté for 5 min. Add a teaspoon of salt, thymes, white wine and breadcrumbs. Simmer on a low heat for about 10 min. Slightly cooled mixture with butter puree in a blender. Place in a fridge for 30 min. In a meantime heat up the red wine with glove. Let the alcohol evaporate. Make the gelatine according to the instructions on a gelatine package. Combine gelatine with fruit juice. Cool it down. Take out the glove. On top of cold pate pour liquid cooled jelly. Place for a few hours in a fridge so jelly gets firm.