Bacon and Chicken Liver Pâté with Cherry Balsamic Glaze

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Not sure about introducing organ meats? Try Bacon and Chicken Liver Paté with a Cherry Balsamic Glaze!  Chicken livers are more mild than livers from larger poultry or other animals. Everybody loves bacon – the gateway meat. And finally, the cherry balsamic glaze balances and brightens this savory pâté.  Read more from the commentary to this recipe. Watch this video of a couple of fellas trying the recipe of the first time!

Ingredients For the Paté

• 1 lb chicken livers, trimmed
• 1 t apple cider vinegar
• 8 oz package of bacon (+ rendered fat)
• 1 small onion, sliced
• 1-2 clove garlic, chopped
• ½ t dried thyme
• ¼ t allspice
• pinch of nutmeg
• ¼ t black pepper
• Cherry balsamic glaze
• Microgreens

Ingredients FOR THE CHERRY BALSAMIC GLAZE — MAKES 1 CUP

• 1 cup organic cherries
• ½ cup water
• 1 Tbsp organic maple syrup
• 1 Tbsp organic balsamic vinegar

Instructions for the Paté

1. Preheat oven to 400*F. In a glass pyrex, separate the bacon and bake for 15 minutes. Reserve bacon and grease.
2. In a skillet on medium heat, add one tablespoon of the bacon grease and cook chicken livers til just rosy inside. Remove livers and reserve. Deglaze pan with apple cider vinegar.
3. Next, in the same pan, add the sliced onions and cook for 8-10 minutes until translucent. Add garlic and cook for another minute.
4. Add livers, roughly chopped bacon and all fat, along with onion, garlic and spices to blender jar and puree well.
5. Garnish with cherry balsamic glaze and microgreens. Enjoy!

Instructions for the Paté

1. Add all ingredients to a small saucepan. Cook on medium for 10-15 minutes, until the cherries are soft and broken down.
2. With an immersion blender (or cleaned blender jar), blend until smooth.
3. Optionally, press through a medium-mesh sieve, if desired, for smoother consistency.

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