Crostini neri

Active: 15 minutes; Total: 30 minutes; Yield: 8 servings

Carrot, minced	1 medium
Celery, minced	1 stalk
Onion, red, minced	1 small
Rosemary, fresh, minced	2 tablespoons
Sage, fresh, minced	2 tablespoons
Olive oil, extra virgin	2 tablespoons
Salt	Pinch
Bay leaf	1
Chicken livers, cleaned, chopped	1 pound
Capers, rinsed	2 tablespoons
Anchovy paste	30 grams
Butter, unsalted	60 grams

1. In a medium saucepan over medium-low heat, warm the oil, and then add the vegetables and herbs with a pinch of salt; sauté for 10 minutes. 
2. Add the livers with the bay leaf; stir with a wooden spoon until browned nicely. 
3. Cook for 20 minutes, stirring occasionally. 
4. Stir in the capers, anchovy paste, and butter; remove and discard the bay leaf. 
5. Transfer the mixture to a food processor, and pulse until smooth. 
6. Serve with toasted bread. 

Recipe modified from VisitTuscany.com.

Chicken liver pâté with green peppercorns

Total: 40 minutes + overnight; Makes 2 ½ cups

Livers, chicken, well trimmed	1 pound
Milk, whole	2 cups
Oil, extra-virgin olive	2 tablespoons + 1 tablespoon
Onion, thinly sliced	1 small
Sage leaves, fresh	5 small +
Garlic, thinly sliced	2 cloves
Salt, kosher
Pepper, freshly ground
Bourbon	2 tablespoons
Lemon juice, fresh	3 tablespoons
Butter, unsalted room temperature	1 cup
Peppercorns, green, in brine, chopped	2 tablespoons + 1 tablespoon brine
Crackers or toast

1. Combine livers and milk in a bowl, and refrigerate overnight. 
2. Drain and rinse the livers; pat dry. 
3. Heat 2-tablespoons oil in a large skillet over medium heat. 
4. Add the onion and 5 sage leaves, and cook until deep golden brown, about 8 minutes. 
5. Stir in the garlic, and cook for 1 minute. 
6. Scrape the mixture into a food processor. 
7. Heat 1-tablespoon oil in the same skillet over medium heat. 
8. Season the livers with salt and pepper, and cook, turning once, until golden, about 2 minutes. 
9. Add bourbon, and cook until almost evaporated and the livers are barley pink inside, 1 minute. 
10. Add livers and lemon juice to the food processor; pulse until finely chopped. 
11. With the machine running, add the butter, 1 tablespoon at a time, until the pâté is smooth. 
12. Stir in the peppercorns and brine; season with salt and pepper. 
13. Divide the pâté between two bowls; cover and refrigerate until chilled. 
14. Garnish with sage, and serve with crackers or toast. 

Recipe from Food & Wine Holiday Recipes.

Tri-squash-ver

Mushrooms, trimmed, cleaned, quartered	8 ounces
Onion, quartered	1 medium
Oil, canola or olive	1 teaspoon
Salt
Pepper, freshly ground
Livers, chicken or turkey	2 ounces
Acorn squash, cleaned, halved, seeds discarded	1 large
Delicata squash, cleaned, halved, seeds discarded	1 medium
Zucchini, cleaned, halved (or cut into a stick, whatever works)	1 small

1. Place the mushrooms and onion in a skillet, and toss with the oil, salt and pepper. 
2. Cook over medium heat until the mushrooms are lightly browned, about 8 to 10 minutes, stirring occasionally. 
3. Add the livers, and continue roasting until the mushrooms are well browned and the liver is cooked but still pink in the center, about 8 to 10 minutes. 
4. Preheat the oven to 400°F. 
5. Transfer the mushroom mixture to a food processor to create a coarse puree; adjust seasonings, and set aside. 
6. Brush the insides of the acorn squash with oil.
7. Using two-thirds of the mushroom mixture, line the insides of both acorn squash halves. 
8. Place the delicata squash halves inside the acorn squash halves, and line with the remaining mushroom mixture. 
9. Place the zucchini into the delicata squash. 
10. Using butcher’s twine, tie both halves of the acorn squash back together, brush with oil, and wrap in aluminum foil. 
11. Place the squash on a rimmed baking sheet and prop upright using ovenproof tins. 
12. Bake for about 2 hours, or until the zucchini in the center is tender.

Turkey, juniper & green peppercorn terrine

Chicken livers, trimmed, finely chopped	8 ounces
Turkey, ground	1 pound
Pork, ground	1 pound
Pancetta, diced	8 ounces
Pistachios, shelled, roughly chopped	½ cup
Salt	1 teaspoon
Mace, ground	½ teaspoon
Garlic, crushed	2 cloves
Peppercorns in brine, green, drained	1 teaspoon
Juniper berries	1 teaspoon
Wine, dry white	½ cup
Gin	2 tablespoons
Orange, zest	1
Vine leaves in brine, large	8
Olive oil, extra virgin
Pickle or chutney

1. In a bowl, combine the livers, turkey, pork, pancetta, nuts, salt, mace, and garlic. 
2. Lightly crush the peppercorns and juniper berries, and add them to the mixture. 
3. Stir in the wine, gin, and zest. 
4. Cover and refrigerate overnight. 
5. Preheat to 325°F. 
6. Rinse the vine leaves under cold water; drain thoroughly. 
7. Lightly oil a 5-cup ovenproof terrine dish. 
8. Line the terrine with the leaves, letting the ends hang over the sides. 
9. Pack the meat mixture into the terrine, and fold the leaves over to enclose. 
10. Brush lightly with oil. 
11. Cover the terrine, place in a roasting pan, and pour in boiling water to come halfway up the sides. 
12. Bake for 1 hour 45 minutes, checking the water level occasionally, adding more as needed. 
13. Leave the terrine to cool, then pour off the surface juices. 
14. Cover with plastic wrap, then foil, and place a weight on top; chill overnight in the refrigerator. 
15. Carefully turn out the terrine on to a serving plate, and cut into slices. 
16. Serve at room temperature with pickle or chutney. 

Recipe from 500 Slow Recipes.