Creamy Tuscan Chicken Liver Spread

Ingredients

• 3 Tablespoons Chopped Onion
• 2 Cloves Garlic, Peeled & Minced
• 2 Tablespoons Olive Oil
• 1/2 Cup Brandy
• 6 Ounces Trimmed Chicken Livers
• 5 Large Egg Yolks
• 1 Cup Whole Milk
• 1/4 Teaspoon Flour
• 1/2 Teaspoon Grted Nutmeg
• 1/4 Teaspoon Ground Allspice
• Salt & Pepper
• 6 Tablespoons Butter
• 2 Fresh Bay Leaves

Instructions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Heat the olive oil in a skillet, and...: Heat the olive oil in a skillet, and cook the onions until lightly golden brown, then add the garlic and cook another minute or two.

3. 3

   Remove from the heat and add the brandy...: Remove from the heat and add the brandy and then return to the heat and cook until the brandy has reduced by half.

4. 4

   Place the onion mixture in a food processor...: Place the onion mixture in a food processor along with the chicken livers and egg yolks and blend until smooth.

5. 5

   Add the milk, flour, nutmeg, allspice, salt and...: Add the milk, flour, nutmeg, allspice, salt and pepper and blend until well mixed.

6. 6

   Pour the mixture into a crock large enough...: Pour the mixture into a crock large enough to hold it all, and then place the crock in a larger oven-proof pan filled halfway up the sides of the crock with water.

7. 7

   Bake until the spread has set when a...: Bake until the spread has set when a knife inserted into the center comes out clean, about 50 to 55 minutes.

8. 8

   Remove from the water bath, and cool to...: Remove from the water bath, and cool to room temperature.

9. 9

   If making the topping, melt the butter in...: If making the topping, melt the butter in a small pan over low heat then let sit 5 minutes.

10. 10

    Arrange the bay leaves onto the spread, and...: Arrange the bay leaves onto the spread, and then spoon the clarified butter on top.

11. 11

    Refrigerate the spread at least one hour before...: Refrigerate the spread at least one hour before serving although it can be made up to 5 days in advance.