This is an appetizer than can be made a couple of days in advance. I don't know yet if it is worth freezing as I let it sit in the refrigerator too long after initial service the time I made it.
You will need:
1/4 tsp white pepper
1/4 tsp thyme - dry
1/2 tsp curry powder (on the hot side of mild)
4 tsp fine spices (a mix sold by most brands)
2 tbs sage- dry
2.5 lbs chicken livers
1 lb unsalted butter, in 1 inch cubes
1/2 lb mascarpone (likely in deli not dairy).
4 oz good thick cut bacon, chopped uncooked
1-1/4 cup onion, diced
1-1/4 cup apple (I used unpeeled Granny Smith)
1-1/4 cremini mushrooms, chopped
6 cloves garlic, fine dice (can be reduced but we have a vampire problem)
3 oz butter for saute
1 cup good bourbon (I used Jack Daniels, which isn't a Bourbon or Old Grand Dad - 80 proof)
Mix the spices (white pepper, thyme, curry powder, fine spices and sage)
Rinse, drain and pat dry the chicken livers.
In a deep frying pan, saute the bacon, apple, onion and mushrooms in butter. At the end add the garlic and spices. Remove from heat
Turn off flame, pour in half the bourbon, turn on flame and deglaze.
Repeat with second half of liver.
Put half the butter cubes, half the mascarpone and half the liver vegetable mixture into food processor and run until smooth.
Put this puree through a food mill or fine sieve.
Repeat with second half
Put into serving dish(es) cover with plastic wrap and refrigerate until service, up to 72 hours.
Serve with water crackers.
If you do use the recipe drop us a note in the comments, a link to your post or just what you thought.