Rumaki-A Blast from the Past
Pair With Summit Lake Vineyards Zinfandel
Rumaki is a dish that was served at every dinner party in the 70's. When my dad was an officer in the Navy, we entertained a lot. I know as a kid I always made a beeline for the rumaki. Don't be afraid of the chicken liver, it's delicous, inexpensive, easy to make and perfect with Zinfandel.
12 Chicken Liver Halves
12 Water Chesnut Halves
6 pieces of Bacon, cut in half
Soy sauce
Sherry
Port (preferably Zin port)
Tooth picks
Sprinkle some soy sauce and sherry over the chicken livers and let marinate for 15 minutes. While the livers are marinating, soak the chestnuts in port wine.
Assemble:
Place one chicken liver half and one water chesnut half on one half slice of bacon. Roll up and secure with tooth pick.
Place the rumaki on a large baking sheet and bake at 395 degrees until bacon is cooked.
Serve hot with Summit Lake Zinfandel.
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