Chicken Liver Crostini with Fried Sage

Pair with Estate Cabernet

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Ingredients:

Chicken Liver Pate
• 2½ pounds Chicken Livers, cleaned
• Salt
• Rice Bran or other Neutral Oil
• ¼ cup Shallots, brunoise
• ½ cup Ridge Late Harvest Viognier or Apple Ice Wine
• 3 tablespoons Aged Balsamic Vinegar
• 2 tablespoons Sherry Vinegar

Fried Sage
• Rice Bran or other Neutral Oil
• Sage leaves

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Directions:

Chicken Liver Pate
• Generously season the livers with salt and allow to cure at room temperature for 20 minutes
• Heat a thin screen of rice bran oil over medium heat in a large sauté pan
• Fill the pan to 85% capacity with livers
• Cook until the livers change from red to tan and then flip starting with the smallest pieces and working up to the larger pieces
• Cook the livers until they are medium-rare to medium, removing them from the pan as they reach temperature
• Remove the cooked livers to a resting rack and allow to cool to room temperature
• Repeat with the remaining livers
• While the livers are cooking, poach the shallots in the Viogner / Apple Ice wine over a medium-low flame with a large pinch of salt until dry
• Remove from the heat and allow to cool
• Once the livers have reached room temperature, finely chop them
• Move the chopped livers to a mixing bowl, add the poached shallots, and season with both vinegars and salt

Fried Sage
• Fill a pot that is taller than it is wide 1/3 of the way with oil
• Over medium-high heat, warm the oil to 350 degrees
• Adjust the heat to maintain this temperature
• Drop the sage leaves into the oil and fry, swirling with a spider strainer/utensil until the leaves are no longer bubbling
• Vigorously drain the fried sage, and remove to a sheet tray lined with paper towels
• Shake the oil from the leaves and continue to transfer to new sheet trays lined with paper towels until there is no trace of oil on the towels
• Once fully cooled, remove to an airtight container lined with paper towels
• Sage will last for 1 day

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