Chicken Liver Paté Canapés with mini bread bowls
Makes: 24 canapés
Total Time: 1 hour
FOR THE BREAD BOWLS, ROLL:
FOR THE PATÉ, SAUTÉ:
Preheat oven to 350°.
For the bread bowls, roll each bread slice to 1⁄16-inch; cut 24 rounds with a 2¼-inch cutter. (Scraps can be used for bread crumbs.) Brush both sides of bread rounds with 2 Tbsp. oil and press into the cups of a mini muffin pan.
Bake bread bowls until crisp, about 10 minutes; cool before filling.
For the paté, sauté shallots in 1 Tbsp. oil in a sauté pan over medium heat until softened, about 3 minutes. Add garlic; cook until fragrant, 1 minute. Add chicken livers; sauté until cooked through, 5–6 minutes.
Deglaze pan with brandy, scraping up any browned bits. Transfer liver mixture to food processor; add cream, lemon juice, and thyme and pulse until smooth. Season mixture with salt and pepper. Transfer paté to a bowl; cover and chill before serving.
Scoop about 1 tsp. (#100 scoop) paté into each bread bowl. Garnish each canapé with a small dollop of Dijon, then top with a cornichon.
__NOTE:__ The paté can be made up to a few days ahead, covered, and refrigerated. And you can make the bread bowls a day ahead. Store them overnight in an airtight container. If they soften, crisp them on a baking sheet in a 350° oven for 5 minutes, but be sure to let them cool before filling.
Per Per canapé: 66 cal; 3g total fat (1g sat); 35mg chol; 75mg sodium; 6g carb; 0g fiber; 2g protein
Tuscan Kale Chips
Makes: about 12 chips
Total Time: 30 minutes
Preheat oven to 300°. Place a baking rack inside each of two baking sheets.
Combine oil, salt, lemon pepper, garlic powder, and onion powder.
Toss kale in oil mixture until lightly coated. Arrange kale in a single layer on prepared baking sheets.
Bake kale 10 minutes, then flip, and rotate baking sheets. Bake kale until crisp, about 10 minutes more.
__NOTE:__ Kale chips can be made a few days ahead. Store the chips in an airtight container, taking care not to crush them.
Per Per chip: 46 cal; 5g total fat (1g sat); 0mg chol; 50mg sodium; 1g carb; 0g fiber; 0g protein
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