Prunes Stuffed With Chicken Liver Pate and Wrapped With Bacon |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 20 |
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The Zaar muse hit me over the head with a Le Creuset frying pan and this was my vision. Have you ever know how something would taste without even trying it? OK, I'm odd I guess... I can sometimes. So I share this with you. Let me know what you think. T.J. Ingredients:
40 pitted prunes |
2 cups port wine |
2 cups dry red wine |
1 lb chicken liver |
1/2 cup butter, softened |
2 tablespoons lemon juice |
2 teaspoons salt |
1/2 teaspoon pepper |
1/2 cup grated onion (or more to taste) |
1 -2 garlic clove, mashed |
4 eggs, hard boiled |
2 tablespoons cognac (optional) |
1 cup chopped fresh parsley (optional) |
20 slices best smoked bacon |
Directions:
1. Soak the prunes overnight in the port and red wine.
2. Saute the chicken livers in a few tablespoons butter until just done.
3. Combine with the remaining butter, lemon juice, salt, pepper, grated onion, garlic, eggs, cognac, and parsley.
4. Chop finely.
5. Stuff the prunes with the pate.
6. Wrap with a bit of bacon.
7. Secure with a toothpick.
8. This can all be prepared ahead of time.
9. Just before the guess arrive saute until the bacon is crispy.
10. Serve to guests.
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