1# chicken liver, drained and dried

2 shallots

1 leek

½ cup cream

Sprig of thyme

1 stick Butter, cut into pieces

¼ tsp cinnamon

¼ tsp nutmeg

1/8 tsp ground anise

¼ cup white wine

In a medium skillet sauté shallots and leeks, until translucent. Add the thyme and garlic. Sauté for 1-2 minutes before adding the chicken liver, sauté until liver is just a little pink in the center. Add cream and cook for 30 -40 second just long enough for the cream to incorporate into the mixture. Remove from the heat and let cool for 30 minutes. Remove thyme and Process ingredients in a food processor until smooth incorporating butter into the mixture a piece or two at a time.

Place in a large ramekin and refrigerate until cold. Once the pâté is cold, top with warm gelee and replace into the refrigerator, until gelee has set.

Chardonnay Gelee

1 cup Chardonnay

1/2 cup sugar

Scant teaspoon unflavored gelatin (from a 1/4-oz envelope)

2 tablespoons water

Bring chardonnay and sugar to a boil in a small heavy saucepan over high heat, stirring until sugar has dissolved. Reduce heat to medium and gently boil until mixture is reduced to 1 cup, about 8 minutes.

Meanwhile, sprinkle gelatin over water in a small cup and let soften 1 minute. Stir gelatin into hot Chardonnay mixture until dissolved. Let cool slightly before topping the Pâté