CHICKEN LIVER CROSTINI

I thought this Chicken Liver Crostini was sexy, I really did!!
I made it for a recent dinner party, and served it as an appetizer, but saved the last little bit for just my husband and myself.
A few nights after the dinner party, we opened a bottle of wine and savored the remaining pate, in celebration of the last Boy Scout meeting my husband would be responsible for.
As part of a cheese board, with fresh fruit, preserves, crackers and nuts, and the kids in bed asleep, it was the perfect romantic respite - a lovely get-away at home.

CHICKEN LIVER CROSTINI

1 pound chicken livers
2 tablespoons unsalted butter
1/4 cup olive oil
1 onion, finely chopped
2 sage sprigs
1 rosemary sprig
1 anchovy fillet, minced
1 tablespoon drained capers
salt and freshly ground black pepper
1/4 cup cognac
1 baguette, thinly sliced, toasted

Trim the chicken livers of any sinews and veins and set them on paper towels to dry for about 20 minutes.
In a large skillet, melt the butter in 1 tablespoon of the olive oil. Add the chopped onion, sage and rosemary and cook over moderately high heat, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the anchovy and capers and cook over low heat until the onion is lightly browned, about 8 minutes longer. Scrape the mixture into a medium bowl.
Add the remaining 3 tablespoons of olive oil to the skillet. Season the chicken livers with salt and pepper, add them to the skillet and cook over high heat until browned, about 2 minutes. Flip and cook the chicken livers for 1 minute longer. Stir in the onion mixture. Add the cognac and carefully ignite it with a long match. Cook the livers until the flames subside.
Discard the herb sprigs and scrape the contents of the skillet into a food processor, let cool slightly. Pulse to desired level of smoothness, then season with salt and pepper.
Either spread the baguette toasts with the chicken liver to serve, or spread the mixture into a ramekin and top with melted duck fat - chill before serving.
Enjoy!

Recipe adapted from Food and Wine, September 2009
www.foodandwine.com/recipes‎

CEDAR PLANKED PECAN, BOURBON AND BROWN SUGAR GLAZED BRIE and GREENS AND RADISH SALAD WITH WARM RED WINE VINAIGRETTE and CHOCOLATE MERINGUES AND STRAWBERRIES

Ever since our first Valentines together, my husband and I have cooked at home. For quite a few years we have had a wonderful and very dear couple join us - they met at our house and then became engaged here - and as our culinary skills have increased, so have the number of people we have included.
We usually begin the evening with appetizers and cocktails upstairs, then we negotiate the stairs down to the wine cellar for the first course, main course and appetizer.
This years meal began with a Cedar Planked Brie, continued with a simple green salad and moved on to a fragrant, delicious leg of lamb, that my husband prepared, before concluding with Chocolate Meringues.
As fantastic as everything was, I must admit, I couldn't wait for the next day - for thinly sliced lamb on soft, fresh bread, with butter, ketchup and a sprinkle of sea salt, which is how I loved it while growing up in New Zealand.
I anticipated the left overs as much as I look forward to our special celebration each year - a lot!!

CEDAR PLANKED PECAN, BOURBON AND BROWN SUGAR GLAZED BRIE

1 cedar grilling plank
1/4 cup brown sugar
1/4 cup chopped pecans
2 tablespoons dried apricots, chopped
1 tablespoon bourbon
1 round of brie
2 tablespoons blackberry jam

Soak the cedar plank in water for 30 minutes.
Meanwhile, in a bowl, stir together the brown sugar, pecans, dried apricots and bourbon.
Heat oven to 400F.
Place the brie on the wet cedar plank. Spread the jam over the top of the cheese. Spoon the fruit and nut mixture over the jam.
Place the plank with the brie on a cookie sheet in the oven, bake for 10 minutes, or until the brie is slightly softened and the sugar melts.
Serve with grapes and sliced apple and pear, if desired.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, December 2013
www.arkansasonline.com/news/features/food/‎

GREENS AND RADISH SALAD WITH WARM RED WINE VINAIGRETTE

1 head of butter lettuce, leaves torn
1 head of red leaf lettuce, leaves torn
thinly sliced radishes
1/3 cup olive oil
3 tablespoons chopped shallot
1 cup red wine
5 tablespoons red wine vinegar
1 tablespoon whole-grain mustard
2 teaspoons salt
2 teaspoons freshly ground black pepper

Place lettuce and radishes on individual serving plates.
In a small saucepan, heat oil over medium-high heat. Add shallot and cook for 4 to 5 minutes, or until tender. Add red wine, and bring to a simmer. Cook for 6 minutes. Pour mixture into the container of a blender. Add vinegar, mustard, salt and pepper. Pulse until mixture is emulsified and smooth. Serve warm over salad.
Enjoy!

Recipe adapted from Southern Lady, September/October 2011
www.southernladymagazine.com/recipes/‎

CHOCOLATE MERINGUES AND STRAWBERRIES

8 ounces of frozen strawberries, thawed
3/4 cup plus 2 tablespoons of sugar, divided
1 teaspoon balsamic vinegar (I used a violet balsamic)
3 egg whites at room temperature
1/4 teaspoon cream of tartar
5 teaspoons cocoa powder, sifted
3/4 cup cream
2 tablespoons confectioner's sugar
2 ounces dark chocolate, shaved

Heat oven to 325F.
In a bowl, combine strawberries, 2 tablespoons sugar and vinegar. Using an electric mixer, beat egg whites until peaks form. Add cream of tartar and a pinch of salt, beat to combine. Slowly add remaining 3/4 cup sugar, beating until stiff peaks form. Sprinkle cocoa over egg mixture, whip until just combined. Spread into 6 mounds, 3 inches each, on a parchment paper-lined baking sheet.
Place in oven, reduce temperature to 300F and bake until meringues are dry on the outside and soft in the center, about 50 minutes. Cool on sheets.
Using an electric mixer, whip cream and confectioners sugar. Top meringues evenly with berry mixture, whipped cream and chocolate.
Enjoy!

CHOCOLATE PUMPKIN CAKE

I voted for the first time in this election, and it was quite an emotional moment. I was thinking of all that had led to this point - my own personal journey and that of the people who fought for the freedom and rights we enjoy.
I definitely wanted champagne to celebrate and thought this cake would pair well with my drink of choice - it seemed right for the occasion, or maybe just an excuse to treat myself and make merry! My wonderful husband surprised me with a fabulous bottle of bubbles, and another cake! With plenty of treats to go around, there was enough "Celebration Cake"(as I named this chocolate pumpkin cake) to share with my two neighbors who had also recently become Naturalized Citizens and had the opportunity to vote for the first time.

CHOCOLATE PUMPKIN CAKE

1 1/2 cups flour
2/3 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 cup canned pumpkin
2 teaspoons vanilla extract
3/4 cup butter, softened
1 cup brown sugar
1 cup sugar
3 eggs, plus one yolk

Heat oven to 375F.
Butter and flour two 8 inch cake pans.
Sift the flour, cocoa, baking powder, baking soda and salt together. Stir the buttermilk, pumpkin and vanilla extract together in a small bowl. Beat the butter, brown sugar and sugar together using an electric mixer on medium speed until light and fluffy.
Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds. Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean, about 35 minutes.
Cool layers completely before icing.
FROSTING
Beat 6 ounces of softened cream cheese until fluffy. Add 1 1/2 cups confectioners sugar, 2 1/4 teaspoons cocoa, 1/4 teaspoon cinnamon, and 3/4 teaspoon vanilla and beat on low until well combined.
In a separate bowl, beat 1 1/2 cups cream with 3/4 cup confectioners sugar, until soft peaks are formed.
Gently fold the whipped cream into the cream cheese mixture until well combined.
Spread 1 cup frosting between the two layers and using the remaining frosting to ice the top and sides of the cake. Chill 30 minutes, then proceed to the next step.
GLAZE
Place 4 ounces of semi-sweet chocolate, 1 tablespoon butter and 3 tablespoons corn syrup in a medium heatproof bowl.
Bring 1/2 cup cream to boil. Pour it over the chocolate and let sit for 3 to 5 minutes, until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth out to the edges to allow the glaze to drip over the sides.
Enjoy!

Recipe adapted from The Morning News, October 2008