* Exported from MasterCook * Sauteed Chicken Livers With Blueberry Vinegar Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tb Butter 4 Scallions -- chopped 1 c Unbleached all-purpose flour 1 pn Ground ginger 1 pn Mace 1 pn Allspice 1 pn Nutmeg 1 pn Cloves Salt and pepper -- to taste 1 lb Chicken livers -- halve, trim 1/3 c Creme fraiche or heavy cream 1/2 c Fresh blueberries -- for garnish - (optional) Melt the butter in a large heavy skillet and gently saute the scallions for 5 minutes. Shake the flour in a plastic bag with the spices, salt, and pepper. Drop the livers into the bag with the flour, shake them to coat well, and empty bag into a strainer set over a bowl. Shake the strainer to remove excess flour. Return the skillet with the scallions to the stove, raise the heat, and when hot add livers and cook, turning occasionally, for about 5 minutes or until livers are browned slightly stiffened. Remove them with a spoon and keep warm. Add the vinegar to the skillet and deglqaze over high heat, scraping up any browned bits and reducing the vinegar to a few syrupy spoonfuls. Whisk in the creme fraiche and boil for 1 minute. If you are using fresh blueberries, add them to the sauce and simmer gently for another 2 or 3 minutes, just long enough to heat the berries through without overcooking them. Arrange the livers on serving dishes and spoon the sauce over them. Serve immediately. Yield: 2 Servings This is not my cup of tea because I don't like liver, but if you do, it sounds interesting. In The New Basics Cookbook, by the same ladies, they say to use fruit vinegars in salad dressings with nut or olive oils. Fruit salads are also enhanced by a touch of fruit vinegar. I hope this helps you a little. I know it's not much. Posted by: Bob in La Canada Flintridge, CA - - - - - - - - - - - - - - - - - -