 |
Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
|
This recipe comes from the archives of the Bacardi Dark Rum test kitchens...I swear! I confess that I have not tried it yet, but it sure sounds unusual, doesn't it? Passive cooking time is actually cooling time. Ingredients:
1/2 lb raw chicken liver, chopped in small pieces |
2 tablespoons butter or 2 tablespoons margarine |
1 clove garlic, minced |
3 tablespoons dark rum |
8 ounces cream cheese, softened |
1/4 cup plain yogurt |
1/2 teaspoon salt |
1/4 teaspoon dried basil |
salt and pepper, to taste |
Directions:
1. Melt the butter over medium heat with the minced garlic.
2. Saute the chicken livers in the garlic butter until fully cooked.
3. Remove from heat, stir in the dark rum and set aside to cool.
4. Once cooled to room temperature, place everything in a blender with the cream cheese, yogurt, salt and basil.
5. Blend until smooth and then salt and pepper to taste.
6. Chill several hours before serving.
7. Serve with crackers and raw vegetable crudites.
|
|