MANILA, Philippines ? Four months ago, there was a news report that said that former president Corazon Aquino, despite her illness, had managed to cook one of her specialties?chicken liver pâté.

It was said that she cut the meat herself and did the peeling, slicing, and chopping of ingredients. She sautéed the onions in olive oil and butter and seasoned them with herbs and spices.

The secret of her delicious pâté?

?She used red wine and added cinnamon,? says Bernadette Herrera-Dy, Quezon City councilor, a neighbor on Times Street and a wedding godchild of Aquino. She says Aquino would give her and husband, Allan, the pâté every Christmas since she became their sponsor in 2001.

The meat spread was in a pretty glass container that went with a handwritten note in a card.

Aquino gave out her trademark chicken liver pâté as a gift to family, closest friends and neighbors, including her Presidential Security Group (PSG) detail. She whipped up the dish when there was an occasion, even to celebrate mass weddings where she acted as ninang (godmother).

The last time Herrera-Dy received the pâté was two Christmases ago.

?She never missed giving us her pâté. But last Christmas, maybe she was too weak to prepare it so she gave us bags with her paintings on them instead.?

Aquino also enjoyed food given to her by friends, from Hizon?s ensaymada to home-made crunchy chicharon.

?She liked the ensaymada with queso de bola on top,? says Herrera-Dy, who would give Aquino two boxes of ensaymada during the holidays.

From Dorothy Ferreria of Dorothy Ferreria Cooking School in Quezon City, here?s a basic recipe of chicken liver pâté.

Chicken Liver Pâté

? kg chicken liver
1 thumb-sized ginger, peeled and sliced
2 tbsp olive oil
? c butter
1 pc Granny Smith apple, peeled and diced
? c chopped onions
? tsp dried thyme leaves
? tsp dried marjoram leaves
2 ? tsp fine salt
? tsp finely ground white pepper
2 tbsp white wine or rum
? c butter
? c all-purpose cream
2 tbsp chopped spring onions
1 c unsalted butter, clarified

Wash the liver and place in a saucepan. Add slices of ginger and enough water to cover. Allow to boil and then simmer until the liver is done. Drain and chop coarsely.
In a frying pan, heat together olive oil and butter. Add chopped apples, onions and chopped liver. Sauté until onions are done. Season with thyme, marjoram, salt and pepper. Add white wine and allow to simmer until almost dry. Let cool for at least 15 minutes.
Transfer the liver mixture to a blender. Process until fairly smooth. Add butter and cream. Continue to process until blended. Transfer the processed spread to containers. Chill briefly to firm up. Seal the top surface with an adequate amount of clarified butter. Keep chilled. Serve with toast or crackers.