Chicken Liver Pâté with Cider-Ginger Gelée - The Local Palate

Ingredients

• 2 pounds chicken livers (Ashley Farms recommended)
• 1 cup whole milk
• 1 teaspoon olive oil
• 1 cup chopped Spanish onion
• 2 cloves garlic, finely chopped
• 3 ounces Foggy Ridge Serious Cider
• 1 teaspoon fine sea salt
• 2 tart Virginia apples (Granny Smith or Winesap), grated with peel
• 1 teaspoon raw sugar
• ½ teaspoon freshly ground black pepper
• 24 ounces cream cheese, softened to room temperature
• Cider-Ginger Gelée (recipe follows)
• 2 sheets gelatin
• 8 ounces Foggy Ridge Serious Cider
• ½ tablespoon apple cider vinegar
• 1 teaspoon fresh ginger juice
• 2 teaspoons sugar