Name: Endive with Chicken Liver Pâte and Dried-Cherry Marmalade
Yield: Makes 24 hors d'oeuvre servings
Ingredients: 3/4 cup dried cherries; 1/2 cup dry red wine; 3 tablespoons rendered chicken fat (schmaltz) or olive oil; 1 large yellow onion, cut into small dice; 1 tablespoon fresh thyme or marjoram leaves, minced; 2 tablespoons red wine vinegar; 1/4 cup rendered chicken fat (schmaltz) or olive oil; 2 pounds raw chicken livers, cleaned and trimmed of excess fat; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 5 heads red or white endive; Zest of 2 oranges

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Endive with Chicken Liver Pâte and Dried-Cherry MarmaladeLara Ferroni

Chef Todd Aarons of Tierra Sur at Herzog Wine Cellars in Oxnard, California, shared this recipe as part of a Hanukkah cocktail party menu he created exclusively for Epicurious. Make the pâté just before serving—it's a very quick recipe to put together—as this dish has the most flavor and the best texture when it's warm and fresh from the broiler.

Recipe notes

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