Chicken Liver Pate w Pomegranate Gelee

Line 6-inch square pan or 9 x 6-inch loaf pan w plastic wrap; set aside. Melt 1/4 c butter in a large skillet over medium high heat. Add livers, mushrooms, shallots, garlic and cayenne pepper. Cook, stirring occasionally, until livers are cooked through, about 5 min. Stir in 1 tsp salt, wine, brandy and thyme. Reduce heat to low. Cover; cook until liquid has reduced and mushrooms are very soft, about 10 min. Let cool. Transfer mix to a food processor. Add remaining 3/4 c butter and 1.5 tsp salt; process until smooth, about 3 min. Transfer to prepared pan and refrigerate until cool, about 30 min. Sprinkle gelatin over 3 T. pomegranate juice in bowl; let stand until softened, about 5 min. Meanwhile, prepare an ice-water bath. Heat remaining juice until warm; add to gelatin mix. Stir until dissolved. Set bowl in ice-water bath; let cool to room temp, stirring. Slowly pour over pate; refrigerate until firm, 3 hours or overnight. Lift up on plastic wrap to unmold. Serve w toast or crackers.

Butter 2c unsalted
Chicken Livers 1.5lb, rinsed and patted dry
Mushrooms, Crimini 1lb, sliced
Shallot. .67c chopped
Garlic 2T minced
Cayenne Pepper 0.5tsp
Salt, Kosher 5tsp
Wine, White 0.33c
Thyme 1.5tsp fresh
Brandy .33c
Gelatin, Unflavored 1T
Pomegranate Juice 1.5c, chilled