Sauteed chicken livers with blueberry vinegar

1 servings

Ingredients

Quantity Ingredient
4 tablespoons Butter
4 Scallions chopped
1 cup Unbleached all-purpose flour
1 pinch Ground ginger
1 pinch Mace
1 pinch Allspice
Bob in La Canada/Flintridge, Ca.
1 pinch Nutmeg
1 pinch Cloves
Salt and pepper to taste
1 pounds Chicken livers halved, trimm
⅓ cup Creme fraiche ( or heavy cre

Directions

½ cup fresh blueberries (optional garnish) Melt the butter in a large heavy skillet and gently saute the scallions for 5 mins. Shake the flour in a plastic bag with the spices, salt and pepper. Drop the livers into the bag with the flour,shake them to coat well, and empty bag into a strainer set over a bowl. Shake the strainer to remove excess flour. Return the skillet with the scallions to the stov,raise the heat,and when hot add livers and cook, turning occasion-ally,for about 5 mins.or until livers are browned slightly stiffened. Remove them with a spoon and keep warm. Add the vinegar to the skillet and deglqaze over high heat, scraping up any browned bits and reducing the vinegar to a few syrupy spoonfuls. Whisk in the creme fraiche and boil for 1 min. If you are using fresh blueberrie, add them to the sauce and simmer gently for another 2 or 3 mins, just long enough to heat the berries through without overcooking them. Arrange the livers on serving dishes and spoon the sauce over them. Serve immediately. 4 portions as an appetizer, 2 or3 portions as main course. This is not my cup of tea 'cause I don't like liver,bit if you do, it sounds interesting. In The New Basics Cookbook, by the same ladies,they say to use fruit vinegars in salad dressings with nut or olive oils.

Fruit salads are also enhanced by a touch of fruit vinegar. I hope this helps you a little. I know it's not much..

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