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<\/a><\/p>\nWhen I was a kid, the Cloisters in Fort Tryon Park, was magic. Who doesn’t like unicorns or (if you’re a girl) pretending to be a princess in a castle, swooping up the stairs in your green velvet dress with a very long train? (Yes, this sounds a little like the dress Scarlett fashions from the Tara draperies but so be it.)<\/p>\n
Through mid-October, the Cloisters has a terrific exhibit, Treasures and Talismans: Rings from the Griffin Collection<\/em>. Unlike so many museum shows that leave me needing, at the very least, a place to sit if not oxygen, this is a small, manageable, totally loveable exhibit.<\/p>\n Rings are often a token of love<\/p><\/div>\n There are three short videos of the modern art of diamond cutting (although I didn’t like the end results); jewelry other than rings, and paintings, sculpture and related works that show rings in the context of history. The 1449 painting of A Goldsmith in his Shop by Petrus Christus shows the Only take the bus from midtown if you have lots of time; I left from 72nd and Madison, arriving over an hour later. The subway is a better bet or drive if you’ve got wheels. A friend mentioned a nearby restaurant, New Leaf, said to be “upscale America” with an outdoor terrace weather permitting. Who knew?<\/p>\n From round rings to a chicken liver pate decanted into a round dish and served on round slices of toasted baguette. It’s easy to make and, if not all snarfed up immediately, freezes brilliantly.<\/p>\n Easy Chicken Liver Pate<\/strong><\/p>\n 1\/2 pound chicken livers, -trimmed (meaning cut off any excess fat) In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1\/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.<\/p>\n Discard the bay leaf. With a slotted spoon transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac or Scotch, season with salt and pepper and process until completely smooth. Scrape the pate into the dish (or dishes ) of your choice and refrigerate until firm. Serve chilled.<\/p>\n For an added taste treat, put some spicy jelly in a dish and dab a little on each portion as it’s handed over.<\/p>\n Round and round.<\/p>\n","protected":false},"excerpt":{"rendered":" When I was a kid, the Cloisters in Fort Tryon Park, was magic. Who doesn’t like unicorns or (if you’re a girl) pretending to be a princess in a castle, swooping up the stairs in your green velvet dress … Continue reading <\/a><\/a>smith with his tools as an elegant couple looks on or possibly selects a ring (gotta love Bridezilla’s headdress.)<\/p>\n<\/a><\/p>\n
\n1\/2 small onion, thinly sliced
\n1 small garlic clove, smashed and peeled
\n1 bay leaf
\n1\/4 teaspoon thyme leaves
\nKosher salt
\n1\/2 cup water
\n1 1\/2 sticks unsalted butter, at room temperature
\n2 teaspoons Cognac or Scotch
\nFreshly ground pepper
\nToasted baguette slices, for serving<\/p>\n