Ingredients

1 pound chicken livers, cleaned
2 shallots, minced
2 tablespoons butter
1/4 cup cognac, or brandy
1/3 cup heavy cream
1/2 bunch fresh thyme
1 cinammon stick
6 allspice berries
1/2 tablespoon whole cloves
4 tablespoons butter, melted, and clarified
salt and pepper, to taste
Sherry vinegar, to taste

Pickled Shallots

2 shallots, peeled and slice 1/8 thick
1/2 cup water
1/2 cup white wine vinegar
1 teaspoon salt
1/2 teaspoon sugar
3 allspice berries
3 cloves
1 bay leaf
1 garlic clove

Arugula Pesto

2 cups arugula leaves, blanched
1/4 cup olive oil
1 tablespoon pistachios, raw

Directions

1. Over low heat, steep thyme, cinnamon, cloves and allspice in heavy cream. Gently simmer for 5 minutes. Do not reduce. Strain.
2. Over medium heat, sweat shallots in 2 tablespoons of butter until translucent. Add livers and gently cook until pink in the middle, approximately 5-7 minutes. Add to blender.
3. Puree chicken livers with strained cream, until smooth. Season with salt and pepper and sherry vinegar. Pour mousse into jars evenly and top with clarified butter. Chill for 6-8 hours.
4. To pickle shallots, bring water, vinegar, salt, sugar and spices up to a boil. Turn off heat, strain and pour over shallots. Chill.
5. To make arugula pesto, combine all ingredients in a blender and puree, leaving the consistency somewhat chunky.
6. Serve chicken mousse alongside, pesto, pickled shallots and toasted crostini.
7. Enjoy with our 2014 WALT "Blue Jay" Anderson Valley Pinot Noir.