1½ lb. chicken livers, 1 teaspoon ginger
3 eggs, 2 teaspoons salt
¼ cup whipping cream, ½ teaspoon freshly ground black pepper
4 slices chopped, cooked bacon, 1 teaspoon allspice or nutmeg
3 tablespoons brandy, ¼ cup pistachio nuts
2 tablespoons port wine, 1 to 2 minced truffles
¼ cup flour, bacon slices

In a blender, mix briefly the chicken livers, eggs, whipping cream, bacon, brandy, port wine, and flour. In a bowl, mix this together very lightly with the next six ingredients. Place mixture in a greased loaf pan and top with slices of bacon. Cover tightly with heavy foil and place baking pan up to about half its depth in a larger pan of boiling water. Bake at 325° for 1½ to 2 hours, or to an internal temperature of 180°. Serve cold, after removing some of the fat from the top surface if necessary. When storing leftover paté, make sure it is well covered with a layer of fat or clarified butter.

Enjoy!

1 1-oz truffle coarsely diced
8 to 10 eggs
3 tablespoons butter
1 tablespoon butter
1 tablespoon sour cream
1 tablespoon Port or Madeira

Butter is an excellent carrier for the truffle flavor. Do not use substitutes.

Beat the eggs well. In a large 12 inch omelette pan, melt over medium heat 3 tablespoons of butter. Add the eggs, lifting the edge of the omelette every few seconds so that the uncooked egg flows under. While this is cooking, melt over low heat 1 tablespoon of butter in a small saucepan. Add the truffle, juice, sour cream and wine and warm for 1 minute, then remove from heat. Pour the filling into the omelette and fold over. Cut in appropriate number of wedge shaped pieces and serve with French bread or croissants and preserves.

Enjoy!

The Truffle lends a rich, but earthy accent to everything it touches…
Epicureans will delight in a weekend filled with exquisite wines and sumptuous treats. Celebrity chefs will prepare to-die-for dishes inspired by the mysterious truffle. Your truffle passion may just turn to obsession!
Guests will indulge in samplings of the French Perigord truffle, rub shoulders with their favorite chefs, take part in cooking demonstrations, wine tastings, and even a truffle-dog hunting course.

This year’s celebration pits some of the Triangle’s favorite chefs against each other in a sumptuous risotto competition.
Ashley Christensen of Poole’s Downtown Diner, Scott Crawford of Herons at The Umstead Hotel and Spa, Matt Kelly of Vin Rouge, Vivian Howard of Chef and the Farmer, along with John Currence, the James Beard Foundation’s “Best Chef South” 2009 award-winner, will go head to head to see who can create the finest truffle dish!

This exquisite experience benefits the Frankie Lemmon Foundation, a non-profit organization dedicated to educating children with special needs.
A la Carte pricing is available- and tax donations apply.
See the schedule of events and book your stay at: www.NationalTruffleFest.com

Follow the festival on Twitter: @Trufflefan

The Truffle Fest is proudly presented by the Frankie Lemmon Foundation: www.frankielemmon.org.

via Meet the Peanuts Gang.