Chicken livers are one of those things that I crave from time to time. My PopPop (Mema's other half) made the most amazing "chopped liver" on the planet. It was a simple mix of livers, onions and hard boiled egg, and it was divine. Since I started cooking for a living, I've had many versions of liver pate, which is what I had been eating my whole life and didn't know it. Some were so complicated that the liver got lost, and some were just boring. There has to be a balance between the irony taste of the liver and the other flavors or it just doesn't work. Well, at work yesterday, I found out through the grapevine that they had gotten a fresh supply of livers in, and if I was really nice, I could get my hands on some before they hit the freezer. (my MeatHeads take care of me, and I them.) I bought a pound with visions of chopped liver dancing in my head. I got home and immediately set to work. I diced up a sweet onion and slowly started it caramelizing. Then I saw a little container of dried blueberries and a nice valencia orange, and thought, hmmm, that could work, so I tossed in about a quarter cup of the blueberries and two pieces of orange zest. Thyme, parsley and fresh bay leaves in, all cooking nicely in a huge knob of fresh unsalted butter. Then I turned the heat up a bit and put the livers in. I like to get a little sear on them, but keep them medium on the inside. Once they started to color, in went some Red Stag Honey Tea Bourbon. (a little for the pan, a little for the chef.... ). I let that reduce down, then turned off the heat, letting the remaining heat of the pan finish the reduction. Popped everything into the Ninja and buzzed it up. I usually like it chunky, but with the herbs, blueberries and orange zest, I had no choice but to puree it fully. I didn't even taste it, just slapped it into a container and into the 'fridge. The color is a little off - the blueberries made it zombie grey - but i had two pieces of fresh challah slathered with the pate, and trust me, it was amazing. The blueberries add a sweet tart edge, and the floral notes from the orange zest are just what it needed. Can't wait to share it with my cooking class on Wednesday, they are going to love it!