Prunes Stuffed With Chicken Liver Pate and Wrapped With Bacon

Name: Prunes Stuffed With Chicken Liver Pate and Wrapped With Bacon
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 20 serving(s)
Ingredients: 40 pitted prunes; 2 cups port wine; 2 cups dry red wine; 1 lb chicken liver; 1/2 cup butter, softened; 2 tablespoons lemon juice; 2 teaspoons salt; 1/2 teaspoon pepper; 1/2 cup grated onion (or more to taste); 1 -2 garlic clove, mashed; 4 eggs, hard boiled; 2 tablespoons cognac (optional); 1 cup chopped fresh parsley (optional); 20 slices best smoked bacon

Submitted by davinandkennard

"The Zaar muse hit me over the head with a Le Creuset frying pan and this was my vision. Have you ever know how something would taste without even trying it? OK, I'm odd I guess... I can sometimes. So I share this with you. Let me know what you think. T.J."

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Ready In:: 50mins
Ingredients:: 14
Serves:: 20

ingredients

40 pitted prunes
2 cups port wine
2 cups dry red wine
1 lb chicken liver
¹⁄₂ cup butter, softened
2 tablespoons lemon juice
2 teaspoons salt
¹⁄₂ teaspoon pepper
¹⁄₂ cup grated onion (or more to taste)
1 -2 garlic clove, mashed
4 eggs, hard boiled
2 tablespoons cognac (optional)
1 cup chopped fresh parsley (optional)
20 slices best smoked bacon

directions

Soak the prunes overnight in the port and red wine.
Saute the chicken livers in a few tablespoons butter until just done.
Combine with the remaining butter, lemon juice, salt, pepper, grated onion, garlic, eggs, cognac, and parsley.
Chop finely.
Stuff the prunes with the pate.
Wrap with a bit of bacon.
Secure with a toothpick.
This can all be prepared ahead of time.
Just before the guess arrive saute until the bacon is crispy.
Serve to guests.

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RECIPE SUBMITTED BY

davinandkennard

I'm finally posting recipes after years of using this site. I want to be able to access treasured recipes without lugging a ton of books south with me when I move to Lake Chapala in Mexico. Recently retired after 35 years teaching Algebra to 8th graders. I learned to cook at my mother's knee (and Julia Child expanded my vision). She was a 1st generation Swedish-American. Christmas was when we immersed outselves in the Swedish culture and food. Many of the recipes I have recently posted are from her hand-written notes and recipes. My one real regret is that she would never write down the "juice" she used to make pickled herring. Favorite cookbook? I have over 100 or so. I love reading recipes. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">

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