Chicken-Liver Mousse with Mascarpone

• 1/4 pound bacon, finely chopped
• 1 cup finely chopped onion
• 1/2 tart apple, peeled, cored and finely chopped
• Kosher salt
• 1/2 teaspoon minced thyme
• 1/4 teaspoon white pepper
• 1/4 teaspoon sweet paprika
• Pinch of grated nutmeg
• Pinch of cinnamon
• 1 stick plus 2 tablespoons unsalted butter, softened
• 1 pound chicken livers, trimmed and patted dry
• 2 tablespoons bourbon
• 1/2 cup mascarpone

1. In a large cast-iron skillet, cook the bacon over moderate heat, stirring, until the fat is rendered and the bacon is crisp, 7 minutes.
2. Using a slotted spoon, transfer to a bowl; reserve for another use.
3. Add the onion, apple and a generous pinch of salt to the skillet and cook over moderate heat, stirring, until starting to brown, 8 minutes.
4. Stir in the thyme, pepper, paprika, nutmeg and cinnamon and cook until fragrant, 1 minute; transfer to a food processor.
5. In the skillet, melt 2 tablespoons of the butter.
6. Season the livers with salt and cook over moderately high heat, turning, until barely pink inside, 4 minutes.
7. Add the bourbon and simmer for 1 minute.
8. Scrape the livers and any juices into the processor; let cool.
9. Add the mascarpone and remaining stick of butter to the processor and puree.
10. Press the mousse through a fine sieve and season with salt; spread in a serving bowl.
11. Press a sheet of plastic wrap onto the surface.
12. Refrigerate for at least 2 hours or up to 2 days; serve at room temperature.

bacon, onion, apple, kosher salt, thyme, white pepper, sweet paprika, nutmeg, cinnamon, unsalted butter, chicken livers, bourbon, mascarpone

Taken from www.foodandwine.com/recipes/chicken-liver-mousse-with-mascarpone (may not work)