ChattyCathy wrote:

>> Chicken liver canaps with red-wine-onion marmalade
>
> Recipe please?

Slice a large onion in half lengthwise, then slice each half into
quarter-inch lengthwise slices. Cook the slices in butter over low heat,
stirring occasionally, until they are nicely caramelized. Sprinkle with
salt. Raise heat to medium-high and when pan gets hot, deglaze with a
half-cup of red wine. (I'll use Pinot Noir. You don't want a wine that is
very dry.) Reduce until the liquid is syrupy. By that point, the mixture
should be sweet from the natural sugar in the onions. If it isn't as sweet
as you'd like, add sugar to taste. If you like, you can add sprigs of
rosemary or thyme along with the wine, then remove the sprigs when the
liquid is finished reducing.

While the onions are cooking, cut slices of French bread, brush them with
olive oil, and bake them at 300°F until they're crunchy.

In skillet, melt butter over medium heat. Add chicken livers, sprinkle with
salt and pepper, and cook briefly. The cooking should only take a couple
minutes; the livers should still be pink inside.

Put the livers on a plate and press each one with a fork to slightly mash
it. Put the mashed livers onto the bread and top each one with a teaspoon of
the onion mixture.


Bob