I picked up some pastured chicken livers at my butcher the other day... all he had left was about 1 and 3/4 lbs... (I usually use 2 lbs but whatever, I'm flexible.)
I made a delicious pate today.
A sweet yellow onion, 12 oz portobello mushrooms, and 5 big cloves garlic (plus herbs- thyme, coriander, and fresh ground pepper)... slow simmered in a stick of butter until caramelized.
Then simmer the livers in another stick of butter until the pink just disappears.
Allow to cool slightly then wiz it all together in a food processor until it's light and whipped in texture.
It's thick and must be spooned into tubs, but has a ton of airiness.
So rich and delicious!
And "less" dairy for those who do butter but don't want a lot of HWC.
I'm sure you could do the same with ghee for a no dairy version. No reason why it wouldn't work the same I don't think.
I use HWC sometimes too... but it was low today and I want it for my coffee.
Next time I may whip some HWC separate and fold it into it mousse it up a bit...
Sometimes I eat it out of red pepper quarters...
Romaine leaf roll-ups are pretty good too.
More often I attack it with a spoon or fork.
It's just SO good.
I'm more likely to crave this when PMS strikes than something sweet.