Pate

adapted from Bon Appetit

1 stick unsalted butter,soft
4 slices bacon, chopped
1 1/2 c. chopped onion
1 garlic clove, minced
12 oz. chicken livers, trimmed
1 large Granny Smith apple, peeled and chopped into small cubes
3/4 t. dried marjoram
2 hard-boiled eggs-- can still be hot
2 T. brandy
1 1/4 t. salt
parsley for garnish

Melt 1/4 c. butter in large heavy skillet over med-high heat. Add chopped bacon and saute a few minutes. Add onion and sauce until pale golden. Add garlic-- saute 1 minute more. Add livers, apple, marjoram and saute until livers are no longer pink inside and apple soft-- about 10 minutes or so.

Transfer warm liver mixture (which just sounds so gross) to food processor. Add eggs, brandy, and salt. Puree until very smooth. Process in remaining 1/4 c. butter and pepper to taste. Transfer to serving bowl and chill. Can be made up to 4 days in advance.