This year, I am most thankful to see 2010 leave. Not for myself, as we did not experience upheaval, but because some dear friend’s lives have seen 2010 marked with death, sickness and tragedy. I will gladly welcome 2011 as a fresh start, as I know they will.
I prefer to be asleep or close to it when the ball drops in Time’s Square. But I know many folks love a party, so the New Year’s mailer contained an assortment of party foods for New Year’s Eve. If you’d like to purchase that issue, you can do so here. This is a recipe from that mailer. The mailer contains normal meal Monday through Thursday, Friday has appetizers and multiple desserts, all finger foods. Saturday has a traditional New Year’s meal.
This is a classic appetizer, and it is the only one in this mailer that isn’t done in a crock-pot! If you have family that is seriously liver-adverse, you can do this recipe with just the water chestnuts and the bacon.
½ cup tamari or coconut aminos if soy-free
¼ cup dry sherry
1 clove garlic, crushed
¼ inch slice of ginger root, finely chopped
12 strips bacon
12 chicken livers, trimmed and cut in half
24 canned whole water chestnuts (optional)
Combine the tamari, sherry, garlic and ginger in a small bowl; set aside. Cut the strips of bacon in to two pieces, and halve the chicken livers. Wrap each chicken liver around a water chestnut, then wrap a bacon slice around the liver. Pierce the bundle through with a toothpick to secure. Place into marinade, making sure to thoroughly coat. Marinate at least one hour or overnight.
Drain the marinade and place the bundles on a broiler pan and broil for 5-7 minutes on each side, until the bacon is crispy. Alternately, you can grill them.
This post is part of Real Food Wednesday.
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