Recipes

In the same pan, add 2 tablespoons of the butter and the chicken livers and cook, stirring occasionally, until the chicken livers are cooked through, 10 to 12 minutes. Return the shallots to the pan. Add the cognac and thyme and bring just to a boil, then reduce heat to low and cook for a few minutes. (Bremer's original recipe calls for a quick flambe here, but we've omitted this step.) Add enough of the sherry to make the mixture a bit wet.

Transfer the warm shallot-chicken liver mixture to the bowl of a food processor fitted with a metal blade and process until smooth.

Transfer the processed mixture to a medium bowl. Using a spatula, work together the chicken liver puree with the remaining 8 ounces butter until thoroughly combined to make a smooth pate. Season with salt and pepper to taste, if desired. Fill 3 half-cup ramekins with the pate, cover tightly with plastic wrap and refrigerate for up to 1 week.

Per 1/4 -cup serving: 390 calories, 6 g protein, 5 g carbohydrates, 38 g fat, 224 mg cholesterol, 23 g saturated fat, 30 mg sodium, 0 g dietary fiber

Recipe tested by Jane Touzalin; e-mail questions tohttp://food@washpost.com Cucumber Avocado Soup

8 servings

A Bremer creation. Make this rich soup a few hours ahead so the flavors will meld and the soup will be cold and refreshing. Be sure to use soft, ripe avocados.

2 medium cucumbers peeled, seeded and quartered, with 8 thin slices reserved for garnish (may substitute seedless cucumbers)

Flesh from 5 avocados, mashed slightly

4 cloves of garlic, crushed

4 scallions roughly chopped, both white and light-green parts

4 tablespoons chopped cilantro