1 lb. chicken livers, trimmed of membranes & fat
1 med. onion, sliced
1 c. chicken stock or broth
1 bay leaf
1/2 tsp. each: dried leaf thyme, salt
1 c. (2 sticks) unsalted butter, softened
2 tbsp. cognac or brandy
1 tsp. salt or to taste
1/2 tsp. freshly ground pepper
1/4 tsp. ground ginger
1/2-1 c. chopped natural colored pistachio nuts
1 c. creme fraiche or whipping cream, whipped
Toast points, apple slices, raw vegetables for serving

Combine chicken livers, onion, stock, bay leaf, thyme and 1/2 teaspoon salt in medium saucepan. Heat to boil over medium heat; reduce heat to low. Barely simmer, covered, until livers are just tender, 6-8 minutes. Remove from heat; let stand 10 minutes. Drain, discard bay leaf. Put liver, butter, cognac, salt, pepper and ginger into food process or blender. (If using blender, process in two batches.) Process with on/off turns until smooth. Transfer to large bowl; stir in nuts.

Refrigerate covered, 15 minutes. Fold creme fraiche into liver mixture. Taste and adjust seasoning. Spoon into 3 cup terrine, packing slightly. Refrigerate covered at least 24 hours, or up to 1 week. Serve with toast points, apple slices and raw vegetables.