Ingredients Jump to Instructions ↓

  1. 2 tb Unflavored gelatin

  2. 1 c Chopped walnuts, toasted

  3. 1/3c Brandy

  4. 2 Cloves garlic, crushed

  5. 1/8ts Pepper

  6. 1/2ts Salt

  7. 1/2ts Curry powder

  8. 1/2ts Paprika

  9. 2 tb Dry sherry

  10. 3/4c Chicken broth

  11. 1 1/2lb Chicken livers, cut up

  12. 1 Onion, chopped

  13. 1 1/2c Butter Fresh pineapple top

Instructions Jump to Ingredients ↑

  1. + Directions : In a large skillet heat 1 cup butter and saute onion until golden. Add chicken livers and cook 10 minutes, stirring occasionally. Add sherry, seasonings. garlic and 1/2 cup broth. Cook 5 minutes. Puree mixture in blender. Add 1/4 cup broth and gelatin to mixture and puree. Melt remaining butter and blend into puree with brandy. Stir in walnuts with a fork. Chill overnight in refrigerator. Shape mixture with hands into pineapple shape. Decorate "pineapple" with sliced stuffed olives and cap with a fresh pineapple top. Serve with crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis


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