Hi--
Trying to make a recipe for which vin santo is recommended, substitutions suggested are madeira or port (no specifics on style for either). I found basic info on vin santo, but nothing that helps my friend and I decide whether to go with the much-higher priced vin santo, or say, my shop's recommended Bual Madeira. Would somebody help me get up to speed on the serious specifics in re vin santo, both for drinking and cooking purposes, at least as far as this recipe is concerned? The vs runs about $40...
Thanks so much, egulleteers, in advance. All comments welcome.
Recipe:
Crostini with Tuscan Chicken Livers
1# free-range chicken livers
1 cup milk
zest of one orange
2 T. Ex. Virgin Olive Oil
1/2 finely chopped onion
1 T. chopped sage
1 clove garlic finely chopped
1 T. finely chopped peeled ginger
Kosher/sea salt, pepper to taste
1/4 Vin Santo, Madeira, or Port
1/4 c. heavy cream
~12 sliced toasted country bread
*
Trim livers of veins and fat; rinse in cold water. Cover with milk in bowl and refridgerate six hours.
Zest orange.
Wilt onions in hot oil over med-high; add sage, orange zest, garlic and ginger.
Cook 1-2 min. until garlic and ginger are fragrant; drain livers and add to pan. Discard milk.k
Add salt and pepper; cook about four minutes; make sure to brown livers on all sides.
Deglaze pan with vin santo and cook two more minutes; liver should still be pink on inside. Add cream.
Transfer to food processor; pulse ingredients to a medium-smooth puree.
?Correct seasonings? (I get the concept, but how am I supposed to do this, exactly? This concept always drives me a bit nuts. If they mean add more salt and/or pepper, if needed, can do. Otherwise, the specifics escape my intuition...or limited experience 
).
Thanks again. 
