Chicken Liver Pate; Cheese Coins - Cuisinart DLC-10C - Classic Original Food Processor Use And Care Manual

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Chicken Liver Pate

An extraordinarily good party dish that is easy to make
and keeps well. Serve it on toasted French bread or
apple slices.
INGREDIENTS
1 large unpeeled garlic clove
3 tablespoons butter, for sauteeing
1 pound chicken livers, trimmed
8 ounces unsalted butter
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground allspice
1 tablespoon Cognac
2-1/4 cups yield
Put garlic in small saucepan, cover with water and
simmer 10 minutes. Reserve. Heat butter in skillet until
it bubbles. Saute chicken livers over medium-high
heat until brown on the outside but still pink within.
Squeeze softened interior of garlic into work bowl. Add
livers and remaining ingredients. Process until creamy
and smooth, about 1 minute. Scrape down bowl as
necessary.
Transfer pate to crock or serving dish, cover and
refrigerate at least 4 hours. Let stand at room
temperature for 30 minutes before serving. Well
covered, can be refrigerated for up to 5 days.

Cheese Coins

These tender and flavorful appetizers are easy to make,
convenient to serve, and they can be refrigerated or
frozen.
INGREDIENTS
8 ounces Cheddar cheese, cut in 1 -inch
pieces
4 ounces unsalted butter.at room tempera -
lure, cut in pieces
1/4 teaspoon salt
1/4 teaspoon Tabasco sauce or pinch of
cayenne pepper
1 cup flour
100 cheese coins
Use metal blade lo chop cheese until it resembles
coarse meal, about 30 seconds. Add butter, salt and
pepper. Process until smooth, about 60 seconds.
Scrape down bowl, add flour and process until flour is
just mixed in. Chill dough until firm enough to shape
into logs, about 1 hour.
Divide dough into 3 equal parts and roll each into a
cylinder about 1-1/2 inches in diameter. Chill until
firm, about 2 hours.
Preheat oven to 400°F. Cut dough into 1/8-inch slices
and place slices 1-1/2 inches apart on lightly greased
baking sheet. Bake until lightly colored, about 10
minutes, being careful not to brown them. Transfer to
wire rack to cool.
Unbaked, plastic-wrapped cylinders keep for about a
week in the refrigerator. Cooked cheese coins can be
frozen and reheated for 6 to 8 minutes in a 300T oven.