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Recipe of the Month



This recipe is great for an Hors D'oeuvres party and good to snack on days after! 2 packages fresh chicken livers 1 medium onion 10 white mushrooms 10 pieces dried apricots 1 bunch fresh marjoram 2 garlic cloves whip cream marsala wine salt, pepper Mince onion and saute in butter until soft, add minced garlic and sliced mushrooms and saute for 5 minutes. Clean membrane, fat from chicken livers and add to onion, mushroom mixture. continue cooking livers until done, add 4 tablespoons marsala and cook until half reduced, add 4 tablespoons whip cream. Salt and pepper to taste. Cool mixture slightly and puree in a food processor. Fold finely chopped marjoram, sliced apricots to liver and pour into a mold. Cover with drawn butter and set in fridge to chill (5 hours) Serve with toast points, cranberry relish, cornichons, mustard on side. Enjoy! Courtesy of Peter Pendl

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