2 ounces Kentucky Bourbon
2 tablespoons golden raisins
1 pound chicken livers, rinsed, trimmed and patted dry
½ teaspoon Bourbon Smoked Salt, plus extra for sprinkling
¼ teaspoon Bourbon Smoked Pepper, plus extra for sprinkling
2 tablespoons extra virgin olive oil
1 bay leaf
½ small yellow onion, thinly sliced
1 garlic clove, minced
2 tablespoons butter
14-16 grilled or toasted baguette slices
2 tablespoons parsley, chopped
¼ cup Bourbon Spiced Pecans, coarsely chopped
½ lemon, for squeezing
Bourbon Barrel Aged Sorghum, for drizzling
1. In a small bowl, put the raisins to soak in the bourbon. Heat a large skillet over medium high heat. Season the livers with the smoked salt and pepper. Add the olive oil to the hot pan and arrange the livers in an even layer, along with the bay leaf, sliced onion and garlic. Leave the livers to brown on one side, undisturbed, for 1-2 minutes. Flip the livers and stir the onions. Reduce heat to medium. Add the bourbon and raisins to deglaze the pan, cooking for about 1 minute. Stir in the butter and cook for 1 minute more until livers are cooked but still a little pink in the center.
2. Remove pan from heat and allow to cool for a couple of minutes. Discard the bay leaf. Either place livers on a large chopping board and coarsely chop with a large knife or place mixture in a food processor and pulse several times until roughly chopped.
3. Spread liver onto grilled or toasted bread. Garnish with chopped parsley, spiced pecans, a little squeeze of lemon juice, and a drizzle of sorghum. Season each crostini with a pinch of smoked salt and pepper, if desired. Serve warm.