Bacon and Liver Pâté with Cherry Balsamic Glaze
INGREDIENTS
For the bacon and liver pâté:
1 lb livers, trimmed (lamb, goat, or pork would work great!)
1 t apple cider vinegar
8 oz package of bacon (+ rendered fat)
1 small onion, sliced
1-2 clove garlic, chopped
1/2 t dried thyme
1/4 t allspice
pinch of nutmeg
1/4 t black pepper
Microgreens (for garnish)
For the cherry balsamic glaze:
1 cup organic cherries
1/2 cup water
1 Tbsp organic maple syrup
1 Tbsp organic balsamic vinegar
DIRECTIONS
For the bacon and liver pâté:
Preheat oven to 400°F. In a glass pyrex, separate the bacon and bake for 15 minutes. Reserve bacon and grease.
In a skillet on medium heat, add one tablespoon of the bacon grease and cook livers til just rosy inside. Remove livers and reserve. Deglaze pan with apple cider vinegar.
Next, in the same pan, add the sliced onions and cook for 8-10 minutes until translucent. Add garlic and cook for another minute.
Add livers, roughly chopped bacon and all fat, along with onion, garlic and spices to blender jar and puree well.
Garnish with cherry balsamic glaze and microgreens. Enjoy!
For the cherry balsamic glaze:
Add all ingredients to a small saucepan. Cook on medium for 10-15 minutes, until the cherries are soft and broken down.
With an immersion blender (or cleaned blender jar), blend until smooth.
Optionally, press through a medium-mesh sieve, if desired, for smoother consistency.
Adapted from Offally Good Cooking