Chicken Liver Pate

3/4 c finely chopped onion
1 large garlic clove, minced
1/4 c unsalted butter
1 lb chicken livers, trimmed
1/4 c Cognac or other brandy
1/4 tsp freshly grated nutmeg
a pinch ground allspice
salt & pepper to taste

In a large skillet cook garlic and butter over medium heat, stirring until softened. Pat livers dry and add salt and pepper to taste. Add livers to onions and cook until barely pink inside (~10 minutes). Add brandy and simmer 2 minutes. Using food processor (or immersion blender), add spices and puree mixture. Chill pate covered for at least 6 hours before serving at room temperature.