Thank you so much for your kind words.

Cathy

I love your blog. Thanks for making it happen!

Mary Ann

Shoreline Chef Chicken Livers
Ingredients:
8 Tbsp (1 stick) unsalted butter, at room temperature
1 Granny Smith apple, peeled, cored, and cut into 1/2-inch dice (any tart apple will work)
1/4 cup chopped shallots
1 pound chicken livers, trimmed
1/4 cup Calvados, applejack, brandy, or bourbon (I’ve used apple juice in a pinch, although it is best with Cal
1 tsp chopped fresh thyme or 1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup heavy cream
Preparation:
Melt 1 tablespoon of the butter in a medium skillet over medium heat. Add the apple and cook, stirring often, until softened, about 5 minutes. Add the shallots and cook until the shallots and apple are tender, about 2 minutes. Transfer to a bowl and wipe out the skillet.

Melt 1 tablespoon of the butter in the skillet over medium-high heat. Add half of the chicken livers and cook, stirring occasionally, just until they are firm and slightly pink in the center when cut with a sharp knife, about 6 minutes. Transfer to a bowl. Repeat with another tablespoon of butter and the remaining livers. Let cool completely.

Heat the Calvados in a small saucepan over medium heat until warm. Carefully ignite the Calvados with a long match, averting your face. Let flame for about 20 seconds, then extinguish the flame by covering the pan tightly. Remove from the heat.

Combine the chicken livers, apple and shallots, thyme, salt, and pepper in a food processor; pulse to blend. With the processor running, add the remaining 5 tablespoons butter and the heavy cream. Transfer to a serving bowl or crock, cover, and refrigerate until chilled, at least 4 hours, or overnight.

Serve chilled, with a small knife for spreading. The spread can be prepared up to 2 days ahead. It’s terrific served on crackers, matzo crackers, flatbread crisps, bagel crisps, rye crackers and other crispy snackers, but try it on tart apple slices, too.

Yield: about 2-1/2 cups