Place livers in medium mixing bowl and add enough milk to cover. Leave to soak for 24 hours.
Drain livers well and pat dry. Set aside.
Place oil in large sauté pan over medium-high heat until shimmering. Add onions and sauté for 5 minutes or until almost translucent. Add garlic and continue to cook for 1 more minute, being careful not to brown garlic.
Add livers, cider, and salt and continue to cook until livers are firm and just cooked through, about 10 minutes. Add grated apple, sugar, and black pepper and continue to cook until apple is tender, about 5 minutes
Transfer mixture to fine-mesh strainer and drain thoroughly. Discard liquid.
Transfer mixture to blender, add cream cheese, and purée on high speed until very smooth. Taste 1.and season as desired.
Transfer to 4-ounce ramekins. Top with Cider-Ginger Gelée and refrigerate uncovered for 6 hours before serving.
"Our pâté is really something people always want, so we change it seasonally. In spring, we'll do a rhubarb gelée but here we added a cider-ginger gelée."
- Chef Joe Sparatta
Place sheets of gelatin in bowl of cold water for 5 minutes, or until gelatin is soft and pliable.
In the meantime, place cider, vinegar, ginger juice, and sugar in saucepan over medium heat.
Remove softened gelatin from water, squeeze out excess water, and stir into warmed cider mixture until completely dissolved. Cool slightly.
Pour thin sheet of gelée over top of each ramekin of chicken liver pâté (this step adds flavor and prevents oxidation).