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Port And Peppercorn Pate

appetizers, chicken - other

1 tablespoon butter
1 onion; chopped
2 cloves garlic; minced
1/4 teaspoon dried thyme
1 pound chicken livers; halved and trimmed
1/4 cup port or brandy
1/4 cup light cream cheese
1/2 teaspoon dry mustard
1/4 teaspoon (each) ground cloves, allspice, salt and p; epper
1 tablespoon mixed peppercorns; coarsely cracked
1 tablespoon finely chopped fresh parsley

In skillet, melt butter over medium heat; cook onion, garlic and thyme, stirring often, for 3 minutes or until softened. Add chicken livers; cook, stirring often, for 8 minutes or just until slightly pink inside. Remove from heat; let stand for 5 minutes. In food processor, puree together liver mixture, port, cream cheese, mustard, cloves, allspice, salt and pepper until smooth. Transfer to serving bowl. Place plastic wrap directly on surface; refrigerate for at least 4 hours or until firm. (Make ahead: Refrigerate for up to 1 day.) Sprinkle with peppercorns and parsley.

Contributor: Canadian Living Magazine, December, 2000

Yield: 2 cups

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