Chicken Liver Pate

I used to be afraid to serve pate at our dinner parties. There’s always THAT person who won’t eat liver. Not anymore. Everyone scarfs this pate whenever it’s on our menu.

½ pound bacon, cut into cubes
1 large sweet onion, chopped
1 clove garlic, minced
2 sticks butter
1½ pounds chicken livers
3 tablespoons bourbon
1 teaspoon fresh thyme leaves
½ teaspoon salt
¼ teaspoon black pepper
Dash nutmeg
1 (8-ounce) package cream cheese, softened
2 tablespoons Dijon mustard

In a large skillet, cook bacon for 3 minutes. Add onion, garlic and butter; cook until onions are soft, 3 to 4 minutes. Add livers to mixture and cook until liver is only slightly pink. Remove from heat and add bourbon, thyme leaves, salt, pepper and nutmeg. Let cool slightly. Place mixture in a food processor and process until smooth. Pour mixture into a prepared mold or serving dish; refrigerate for several hours or until set. Mix cream cheese with Dijon mustard; spoon into a piping bag fitted with a pastry tip. Decorate as desired. Serve with crusty bread. Serves 10.