Walnut And Raisin Liver Pate'

Drain chicken livers and soak in milk for about 15 minutes. Drain milk and discard. Heat olive oil or butter in skillet over med-high heat. Add garlic, onion and liver. Sautee' until liver is only slightly pink, and onions are soft. Drain excess liquid. Meanwhile, place 1 cup of the merlot and the raisins in a small saucepan, and bring to a boil. Cover and reduce heat to low for about 10 minutes or until raisins are soft. Drain merlot and discard. In food processor, combine liver and onion mixture, toasted walnuts, raisins, black olives, 1/4 cup of merlot, the dry herbs, and salt and pepper. Process until smooth. Coat the inside of a 5 inch custard dish, or jello mold with olive oil or cooking spray. Line with plastic wrap. Spoon liver mixture into dish. Fill to the edge of dish, and smooth with back of spoon. Cover, and refrigerate overnight, or minimum 4-5 hours, until mixture is "set". Remove cover, and place saucer or cake plate over the custard dish and flip upside down. Remove custard dish and plastic wrap. Garnish with additional walnuts, raisins and bleu cheese, if desired. Serve with crackers or fresh vegetables.