Every December a bunch of uppity women here get together to drink wine
and celebrate whatever each of us happens to be celebrating - Merry
ChristmaHannuKwaanzakah with the Winter Solstice thrown in for good
measure. Everybody brings appetizers or sweet treats and we drink wine
(or hot cider) and bitch about the state of affairs (ours and those of
others). This year my contribution was a bowl of homemade pate. They
pretty much inhaled it. Even folks who don't do liver seem to like
this. The recipe is from a restaurant at what used to be one of two
decent restaurants in the Bismarck-Mandan area. It's the signature
dish on their relish tray and the original recipe makes a gallon. I've
cut it down here but it still makes enough for a party. (It's also
good on toast for lunch.)

Seven Seas Pate
From the Captain's Table in the Seven Seas/Best Western in Mandan ND

1 lb braunschweiger at room temperature
12 oz chicken livers
2TB butter 2 TB olive oil
1/2 cup finely grated onion
1 tsp dried basil - rubbed between your palms to a powder
Kosher salt
fresh ground pepper

Cook trimmed chicken livers in oil & butter but do not overcook and do
not drain. Puree in food processor or with stick blender in deep bowl.
Add braunschweiger (in chunks) and continue to process or beat with
electric mixer. Mix in onions and basil and season with salt and
pepper. Refrigerate till serving time. Suggest serving with cocktail
pumpernickel or caraway rye or crackers.

Lynn in Fargo