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.

Pickled red grapes

Active: 20 minutes; Chill: 24 hours

Grapes, red, cleaned, stems removed	1 pound
Vinegar, apple cider	1 cup
Water	¼ cup
Sugar, granulated	1 cup
Cinnamon stick	3-inch stick
Vanilla bean	½
Cloves, whole	¼ teaspoon
Peppercorns, black	¼ teaspoon
Mustard seeds, yellow	1/8 teaspoon

1. In a small saucepan, combine the vinegar, water, and sugar. 
2. Place over high heat, and bring to a boil. 
3. Place the spices in the bottom of a quart jar. 
4. Add the grapes to the jar. 
5. Pour the hot pickling mixture into the jar; let cool. 
6. Place a lid on the jar, and refrigerate; let rest for 24 hours before serving. 

Serve with a green salad, pâté, or cheese plate.

Recipe from seriouseats.com.

Pickled mushrooms

Mushrooms, 1-inch in diameter, stems trimmed, cleaned	3 pound
Vinegar, white	2 ½ cups
Water	1 ¾ cups
Pickling salt	3 tablespoons
Onion, red, halved lengthwise, cut into thin strips	½ small
Peppercorns, black	2 ½ teaspoons
Garlic	10 cloves

1. In a large pot, combine the vinegar, water, and salt; heat, stirring to dissolve the salt. 
2. Add the mushrooms; bring to a boil, then reduce to a simmer for 10 to 12 minutes. 
3. Pack the mushrooms in sterilized half-pint jars. 
4. To each jar, add several strips of onion, ½-teaspoon peppercorns, and 2 garlic cloves. 
5. Fill the jars with the hot brine, leaving ½-inch headspace. 
6. Remove air bubbles using a nonmetal spatula. 
7. Wipe rims of the jars and adjust the lids. 
8. Process for 20 minutes in a boiling water bath.

Perfect slow cooker chicken breasts

Salt, cherry wood smoked, finely ground	¼ cup
Sugar	¼ cup
Water, cold	5 cups
Lemon, scrubbed, quartered	1
Lemon juice	2 ½ tablespoons
Chicken breasts, boneless, skinless	2
Oil, extra-virgin olive	3 cups
Garlic	8 cloves
Bay leaves	3
Thyme	2 springs
Rosemary	1 sprig
Peppercorns	½ teaspoon
Salt, kosher	1 ½ teaspoon + ½ teaspoon
Egg	2 large yolks

1. In a large bowl, whisk the water, ¼-cup salt, and sugar until dissolved. 
2. Squeeze and add two of the lemon quarters into the bowl. 
3. Add the chicken, cover with plastic wrap, and refrigerate for at least 1 hour or up to 6 hours. 
4. Meanwhile, add the oil to a 6-quart slow cooker with the garlic, bay leaves, thyme, rosemary, peppercorns, 1 ½-teaspoon salt and the two remaining lemon wedges. 
5. Cover and cook on low until the oil registers 200°F, about 1 hour. 
6. Remove the chicken from the brine, and pat dry; transfer to a plate, and discard the brine. 
7. Using tongs, carefully lower the chicken into the warm oil. 
8. Cover and cook on low until the chicken reads 155°F, about 40 minutes. 
9. Using a slotted spoon, transfer the chicken and garlic to a clean plate. 
10. Using a ladle, transfer 1 cup of the oil to a measuring cup, and let cool 15 minutes; do not use the peppercorns. 
11. In a blender, puree the egg yolks with the juice, half of the cooked garlic cloves, and ½-teaspoon salt until smooth, about 30 seconds. 
12. With the blender one, gradually add the cooled oil until creamy, about 1 minute; season with salt. 
13. Slice the chicken, and serve with the aioli and green salad. 

Recipe mildly adapted from Food&Wine Magazine, January 2017.