Yield: 6 servings
| Measure | Ingredient |
|---|---|
| \N \N | Jim Vorheis |
| 1½ cup | Butter |
| 1 \N | Onion, chopped |
| 1½ pounds | Chicken livers, cut up |
| ¾ cup | Chicken broth |
| 2 tablespoons | Dry sherry |
| ½ teaspoon | Paprika |
| ½ teaspoon | Curry powder |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 2 \N | Cloves garlic, crushed |
| ⅓ cup | Brandy |
| 1 cup | Chopped walnuts, toasted |
| 2 tablespoons | Unflavored gelatin |
| \N \N | Sliced stuffed olives |
| \N \N | Fresh pineapple top |
In a large skillet heat 1 cup butter and saute onion until golden. Add chicken livers and cook 10 minutes, stirring occasionally. Add sherry, seasonings. garlic and ½ cup broth. Cook 5 minutes. Puree mixture in blender. Add ¼ cup broth and gelatin to mixture and puree. Melt remaining butter and blend into puree with brandy. Stir in walnuts with a fork. Chill overnight in refrigerator. Shape mixture with hands into pineapple shape. Decorate "pineapple" with sliced stuffed olives and cap with a fresh pineapple top. Serve with crackers.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis