Liverwurstrumakicanapes Recipes

FANTABULOUS RUMAKI WITH OR WITHOUT THE LIVERS

Steps:

• Wrap half piece of bacon around half of a chicken liver and one water chestnut. Secure with a toothpick.
• Mix the marinade in a bowl and let the rumaki marinate for several hours or even overnight.
• Cover a sheet pan with a silpat or foil sprayed with cooking spray and broil close to the heat source (but not so close your toothpicks burn up) until the bacon is crispy and the liver is cooked through. Serve hot.
• For non-liver chefs:.
• If you half everything in the recipe, the soy sauce is still too much. I would quarter the soy sauce and use oil or water to make up the difference in volume. I also rotated the pan once under the broiler and actually flipped all the rumaki once with tongs. The ginger, garlic, and brown sugar are amazing. Use high quality water chestnuts if you can.
• Enjoy!

LIVERWURST LOVER'S CANAPES

Steps:

• Combine liverwurst, pepper, hot sauce and onion.
• Mix in wine until mixture is the consistency of a spread.
• Spread on rye wafers.

LIVERWURST CANAPES

Steps:

• Mash liverwurst; add chili sauce and mix until smooth.
• To serve, spread on crackers or rye toast.

TENDER BAKED CHICKEN LIVER RUMAKI

Steps:

• Wash and trim chicken livers; cut each in half. Cut bacon strips in half and precook strips halfway. This is important since otherwise they would not finish cooking in a timely manner when baked. Be sure not to cook the bacon till it is crispy or it will not wrap around the livers properly.
• Wrap one bacon strip around each liver half. Some people also include a water chestnut half with the liver, but I do not.
• Fasten bacon around liver with a toothpick.
• In a bowl or large plastic storage bag, combine the soy sauce, brown sugar and bourbon, if used. Add the prepared rumaki and cover the bowl or seal the bag. Allow to marinate for 6 to 8 hours or two hours at the least. Drain well.
• Arrange rumaki on a baking sheet with sides. Bake in a preheated 325 degree oven for 1/2 hour or until cooked as desired.

RUMAKI (CHICKEN LIVERS, SEA SCALLOPS OR BOTH)

Steps:

• Place bacon strips on frying pan with low flame and cover pan.
• Melt some butter and add the soy sauce, ginger, sherry and garlic in another frying pan with the chicken livers, scallops, or both, on a medium flame. DO NOT ALLOW THE BACON TO GET FULLY DONE, ONLY PARTIALLY DONE.
• While bacon is still soft and only partially done, remove and place strips onto a paper towel to slightly cool.
• When livers and scallops are done on both sides, remove from flame and also set aside onto paper towel to slightly cool.
• Slice the chicken livers and scallops into somewhat flat pieces.
• Take a piece of chicken liver or scallop, and a slice of water chestnut and wrap either 1/2 strip of bacon or a whole strip of bacon around the liver and water chestnut, securing it with a wooden toothpick. Place the Rumaki onto a cookie sheet, and continue this same procedure, until the cookie sheet is filled and the livers, scallops, and bacon are gone. Set the cookie sheet with all of the Rumaki aside.
• About 20 minutes before company arrives, preheat oven to 450 degrees. About 15 minutes before company arrives, place the cookie sheet with the Rumaki into the oven for 10 minutes, and then raise the oven to broil for about 3 to 5 minutes. Remove from oven and serve on a hot plate. Leave the toothpicks in place for serving.

LIVERWURST RUMAKI CANAPES

Steps:

• Blend the soy sauce and brown sugar into the liverwurst.
• Add the water chestnuts and mix thoroughly.
• Chill until ready to use.
• Spread on buttery crackers (should make about 30) or buttered toast rounds and sprinkle the tops with the crumbled bacon.