Quick to make, and easy on your pocket!
Light, yet deliciously fulfilling. Perfect party snack, or an appetizer.
1 lb chicken livers, drained,
1 tbsp olive oil,
2 tbsp unsalted butter,
1 onion, chopped,
3 garlic cloves, minced,
4 fresh sage leaves, chopped
1 tbsp fresh thyme leaves,
1 tbsp (chopped) fresh rosemary leaves,
1 cup cottage cheese,
1 tbsp paprika,
1 tbsp of hot sauce,
1/4 cup red wine.
(1) Broil chicken livers till golden brown (takes about 10 minutes, approximately).
Remove from the oven, and reserve.
(2) Warm olive oil, and butter in a frying pan.
(3) Add onions, and garlic. Cook gently for about 5 minutes.
(4) Add sage, rosemary, and thyme, and keep cooking for a few more minutes, till the mixture is translucent, and creamy.
(5) Cream cottage cheese in a food processor.
(6) Add paprika, hot sauce, cooked onion-garlic-herb mixture, and red wine to creamed cheese, and combine.
(7) Add broiled livers, and using PULSE setting, process till final mixture is nice and smooth.
(8) Season with salt, and pepper, and chill.
Serve on toast, or crackers. Garnish with edible flowers, such as pansy, nasturtium, basil, cilantro, chive, or simply herbal sage, basil, etc., tips. These tasty little nibbles go perfectly with toasted sesame seeds, or capers, too. White, rose, and light red wines complement this snack really well.
Bon Appetit!
Notes
For richer, and more spicy version, replace cottage with creamy cheese, and double amount of the hot sauce.
Other Notes
(0)Use a full bodied hot sauce; -I used Habanero & Peach Hot Sauce, I made myself,
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup =8oz. =227g.),
tsp. = teaspoon,
tbsp. = tablespoon,
1lb = 453 grams
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References
Special Thanks
Special Thanks to Town & Country Gardens Contributors: blogger, bulabean, dive-angel (Karin), flickr, Jasmine&Roses, Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., TMR Davies, W.D. Williams
