This rich and creamy beef liver pâté is a nutrient-packed spread with a smooth, velvety texture and savory, aromatic flavors. Perfect as an appetizer on crusty bread, crackers, or cucumber slices, it’s also easy to make ahead for snacks or elegant entertaining.

Ingredients

• ½ cup + 2 tablespoons (150 g) ghee or butter

• 1 large onion (or 2 small, about 200 g), roughly chopped

• 2 garlic cloves, chopped

• 14 oz (400 g) beef liver (lamb, chicken, or other livers work as well)

• 1 teaspoon salt

• 1½ teaspoons allspice

• 2 tablespoons fresh sage, chopped

• ¼ teaspoon freshly ground black pepper

• 4 tablespoons heavy cream (or coconut milk for a dairy-free option)

Instructions

1. Caramelize the Onions

1. In a skillet, melt ½ cup of ghee or butter over low heat.

2. Add the chopped onions and sauté slowly for 15 minutes, stirring occasionally, until soft and golden.

2. Prep the Liver

1. While the onions are cooking, slice the liver and trim away any thin white membranes.

2. Chop the garlic and set aside.

3. Blend the Aromatics

1. Once the onions are caramelized, transfer them to a food processor.

2. Add the chopped garlic and blend until smooth.

3. Set aside in a bowl for later.

4. Cook the Liver

1. In the same skillet, using the remaining fat, sauté the sliced liver over medium heat until fully cooked — about 4–5 minutes per side.

2. Let the liver and pan drippings cool for 2–3 minutes.

5. Make the Pâté

1. Add the cooked liver and pan drippings to the food processor.

2. Return the onion-garlic mixture to the processor, then add the salt, allspice, sage, pepper, and heavy cream (or coconut milk for dairy-free).

3. Blend until the mixture is completely smooth and creamy.

6. Chill and Serve

1. Line a small container with plastic wrap.

2. Spoon the pâté mixture into the container, smoothing the top.

3. Chill for at least 2 hours until firm enough to slice, or enjoy right away for a softer, spreadable texture.

Tips & Notes

• For a smoother texture: Blend for an extra 1–2 minutes and scrape the sides of the processor.

• Flavor boost: Add a splash of brandy or cognac while blending for a French-style pâté.

• Serving idea: Pair with crusty bread, crackers, or fresh veggie sticks.

Make-Ahead & Storage

• Refrigerate: Store in an airtight container for up to 4 days.

• Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Like our beef liver pate recipe? Spread the love by pinning the yummy image on your Pinterest board. Don’t keep the delicacy to yourself, share it to your family and friends. Trust me, they’ll appreciate it.

Beef Liver Pate Recipe Secrets

Beef liver pate is a tasty and rich spread that can be used as a dip or spread on crackers or bread. It is one of the main ingredients for this amazing Filipino Beef Caldreta. You’ll need a few key things to make the best beef liver pate.

• You’ll need fat first. Ghee is my favorite because of how sweet it is, but you can also use butter. Coconut oil or lard can be used instead of ghee for people who can’t handle it.
• Then, you’ll need onions. By caramelizing the onions in the fat, their natural sweetness comes out and gives the pate more depth of flavor.
• Sage is an important part of this recipe as well. It gives the beef liver a unique, tasty flavor that goes well with it.
• Allspice is another important ingredient to add. It is a spice that can be used in many ways and is often thought of as a Christmas or pumpkin spice, like cinnamon and nutmeg. But it can also be used to make savory dishes like pate.
• Lastly, it’s important to use liver from grass-fed beef. It is better for you and makes the pate taste much better. The grass-fed beef liver will make the pate taste better and be of better quality.

Liver Pate FAQs

Is this Liver Pate Raw?

Liver paté is not raw, despite what most people think. It’s been cooked carefully and then skillfully mixed with rich cream, fragrant herbs, and other ingredients to make a velvety texture that’s very satisfying. So you can enjoy it without worry, knowing that it was made in a safe way for you to enjoy.

Can you freeze Liver Pate?

Yes. You can keep your homemade pate tasty by putting it in the freezer. To keep freezer burn from happening, pack it tightly in an airtight container or vacuum seal it in a zip-lock bag. Your pate will stay good in the freezer for up to three months. When you’re ready to eat it, just put it in the fridge overnight to let it thaw.

Where to buy Beef Liver?

When looking for beef liver in a grocery store, it’s important to know that it might not be in the usual fresh meat section. Check the frozen meats section instead, as that is where it is more likely to be. If you want fresh, high-quality beef liver, you can also buy it from local farmers, who often have a wider range of cuts and options.

Nutrition Information for Beef Pate

Per Serving:  Calories: 202; Total Fat: 18g; Saturated Fat: 7g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 7g; Cholesterol: 101mg; Sodium: 264mg; Potassium: 173mg; Carbohydrate: 3g; Fiber: 0g; Sugar: 0g; Protein: 10g Nutrition Bonus: Vitamin A: 310%; Iron: 14%

Fried Apple Cider Glazed Donut Holes will tickle your taste buds with the flavors of autumn. A touch of sweetness, as well as the hot spices of apple cider, create these donut holes that the ideal morning treat to consume with a cup of steaming coffee.

Apple Cider Glazed Donut Holes are my cheat for getting some of those orchard vibes in my own home.

These donut holes are a hybrid between a Timeless cider donut and also my Favored sour cream classic donuts. The result is a crispy donut with a fluffy interior, fragrant with apple and cinnamon.

The Same as an old-fashioned donut, the exterior of these are cracked And struggled, making them ideal for catching the sweet, cider-spiked glaze.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: About 24 donut holes

Ingredients

For the Donut Holes

• 2 cups (255 g) all-purpose flour

• 1 ½ tsp baking powder

• ¾ tsp kosher salt

• ½ cup (100 g) granulated sugar

• 1 large egg

• ¾ cup (170 g) sour cream

• ½ cup apple cider

• 2 Tbsp unsalted butter, melted

• 1 ½ quarts canola oil, for frying

For the Apple Cider Glaze

• 2 cups powdered sugar

• 3–4 Tbsp apple cider (start with 3, add the 4th if needed for consistency)

• Pinch of kosher salt

Instructions

1. Make the batter

1. In a large bowl, whisk together flour, baking powder, salt, and sugar.

2. In another bowl, whisk the egg, sour cream, and apple cider until smooth.

3. Add the wet mixture to the dry ingredients, then fold in the melted butter. The batter will be very thick.

2. Fry the donut holes

1. Heat oil in a heavy-bottomed pot to 350°F (175°C). Keep a thermometer handy to maintain temp.

2. Using a medium cookie scoop (about 1 ½ Tbsp batter), drop spoonfuls of batter into the hot oil.

3. Fry in batches, about 2 minutes per side, until golden brown and cooked through. Donuts will float to the surface when nearly done.

4. Transfer to a paper towel–lined plate to drain briefly.

3. Make the glaze

1. In a medium bowl, whisk powdered sugar, 3 Tbsp apple cider, and a pinch of salt until smooth.

2. If the glaze is too thick, add up to 1 more Tbsp cider. Keep in mind the glaze will thin slightly when it hits the warm donuts.

4. Glaze the donuts

1. Set a wire rack over a baking sheet.

2. While donuts are still warm, dip them into the glaze, turning with a fork or spoon to coat fully.

3. Lift and let excess glaze drip off, then place on the rack to set.

Tips for Best Results

• Don’t overcrowd the pot — it lowers oil temperature and causes greasy donuts.

• Glaze donuts while warm so the glaze adheres well.

• Serve the same day for best texture, though leftovers can be stored in an airtight container at room temp for 1–2 days.

It may look fancy, but this homemade French Pear Almond Tart with Crust recipe or Pear Frangipane Tart is way easier to make than you think. It’s a perfect dessert for fall, especially for Thanksgiving!

With Thanksgiving quickly approaching, I’d love to share one of our favorite fall-sweet recipes using seasonal fruits. And that is Pear Almond Tart or you like, Pear Frangipane Tart. With home-baked, bakery-level pear pie recipe sweet-tart (included in this recipe) crust and seasonal pears on top of the creamy and delicious almond cream filling, this tart is a superb dessert to enjoy at tea time or after any meal.

French Pear Almond Tart Recipe

Ingredients

For the Crust

• 1 ¼ cups of flour
• ½ cup of sugar
• ¼ tsp of salt
• ½ cup of unsalted butter (cold, cut into small pieces)
• 1 whole egg
• ½ tsp of vanilla extract

For the Tart

• Prepared sweet tart crust (about 10 inches)
• ½ cup of unsalted butter (room temperature)
• 1 cup of confectioners’ sugar
• 1 cup of almond flour
• 2 Tbsp of all-purpose flour
• ¼ tsp of sea or kosher salt
• 2 whole eggs
• 1 tsp of vanilla extract
• 1 Tbsp of rum
• 1 tsp of almond extract (optional)
• 3 Anjou or Bartlett pears
• Juice of ½ lemon
• 3 Tbsp of apricot jam
• 1 tsp confectioners’ sugar (for sprinkling)
• 1 Tbsp sliced almonds (for sprinkling)

Instructions

Making the Crust

1. Combine Dry Ingredients: In a large bowl, mix flour, sugar, and salt.
2. Add Butter: Work the cold butter into the flour mixture until it resembles coarse crumbs.
3. Egg and Vanilla: In a small bowl, beat the egg with vanilla extract. Add this to the flour mixture and stir until just combined.
4. Form the Dough: Gently knead the dough until it comes together. Wrap in plastic and chill for at least 1 hour.
5. Pre-bake the Crust: Preheat the oven to 350°F (175°C). Roll out the dough and fit it into a 10-inch tart pan. Pierce the bottom with a fork, line with parchment paper, fill with pie weights or dried beans, and bake for 20 minutes. Remove the weights and parchment, and bake for another 10-15 minutes until lightly golden. Let it cool.

Making the Almond Filling

6. Cream Butter and Sugar: In a bowl, cream together room temperature butter and confectioners’ sugar until smooth.
7. Add Dry Ingredients: Mix in almond flour, all-purpose flour, and salt.
8. Incorporate Eggs and Flavorings: Blend in the eggs one at a time, followed by vanilla extract, rum, and almond extract (if using). Mix until smooth.

Assembling the Tart

9. Prepare Pears: Peel, halve, and core the pears. Slice them thinly and toss with lemon juice to prevent browning.
10. Spread Jam: Brush the bottom of the cooled crust with a thin layer of apricot jam.
11. Add Almond Filling: Spread the almond filling evenly over the crust.
12. Arrange Pears: Arrange pear slices on top of the filling, fanning them out in a circular pattern.

Baking

13. Bake the Tart: Bake at 375°F (190°C) for about 40-45 minutes, until the filling is set and the pears are tender.

Finishing Touches

14. Glaze and Garnish: Brush the warm tart with apricot jam, then sprinkle with confectioners’ sugar and toasted almond slices.

15. Serve: Let the tart cool before slicing. Serve slightly warm or at room temperature.

Hey fellow foodies! 🍰 If you’re as excited about this scrumptious French Pear Almond Tart as I am, why not pin it to your Pinterest board? Sharing this beauty not only spreads the joy of baking but also inspires your friends and followers to discover this delightful recipe. Let’s bake the world a sweeter place together! 🍐