APPETIZER: This is another pate recipe that never failed to please.

CHICKEN LIVER MOUSE:

1 lb. chicken liver, trimmed                                        

1 cup milk + 1/3 cup 18% cream

2 tbsp. olive oil                                                           

1 garlic clove, minced

½  sweet red bell pepper, cored and diced                  

1 shallot, chopped

1 tbsp. bourbon

1 tsp salt                                                         

spice mix:

    1 sage leaf                                                              

    ¼ tsp. each cinnamon & ground pepper                                                     

    1 tsp. salt

In a large non-reactive bowl, soak chicken liver in the milk and refrigerate for 1 hour. Drain liver and pat dry with paper towel.  

In a large non-stick skillet, cook pepper, shallot and garlic in olive oil for a few minutes over medium heat; then add in spice mix and mix well. Add liver into skillet and cook until just pink inside, 5 to 7 minutes. Add bourbon and simmer for 1 minute.

Transfer mixture to the work bowl of a food processor fitted with steel blade. Add cream and 1 tsp. salt and process until smooth.  Transfer mousse to a serving bowl, cover bowl with plastic wrap and refrigerate for at least 4 hours.

NOTE:  If mouse is not to be served for a few days, pour a layer of melted butter over the chilled and set mousse; then cover well with plastic wrap. It may be kept in refrigerator for up to 5 days.  Scrape butter off before serving.