Chicken Liver Pate with Apple and Thyme

Preparation : Place the livers, onion, apple, garlic, thyme, bay leaf, cinnamon stick, allspice, and 1 tsp. of salt in a medium sized pot and add the water and cider. Bring the pot to a simmer and then reduce the heat to low and cover the pot. Cook the livers, stirring occasionally, until they are just pink inside (about 5 minutes). Remove the pot from the heat and let it stand, covered, for 5 minutes. Discard the bay leaf, cinnamon stick, and allspice and transfer the livers, onion, apples, and garlic to the bowl of a food processor with a slotted spoon. Blend mixture until coarsely pureed and with the machine running, add the butter, a little at a time, until fully incorporated. Add the brandy or Calvados and salt and pepper to taste. Process until completely smooth. Push the pt through a coarse strainer and then divide it among 6-8 small ramekins. Press a piece of plastic wrap directly onto the surface of the pt and refrigerate until for about 4 hours or until completely chilled.