Chicken Liver Mousse Crostini With Marinated Blackberries Or Parsley Salad Recipe 15 Recipes

GRILLED CHICKEN LIVER PâTé & BLACKBERRY CROSTINI RECIPE - (4.5/5)

Steps:

• Combine livers and enough milk in a medium bowl so livers are submerged. Chill and soak to mellow their flavor for at least 1 hour or covered, overnight. Drain livers; discard milk. Using kitchen shears, trim any fat and veins from livers. Rinse, drain, and pat dry with paper towels. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place a wire rack on top of grill grate. Rub livers with oil; season with salt and pepper. Grill livers on a wire rack, turning occasionally, until nicely charred but still rosy inside, about 3 minutes. Transfer to a food processor. Melt 2 tablespoons butter in a small skillet over medium heat (keep remaining butter chilled). Add shallot and thyme; cook, stirring often, until shallot is translucent, about 3 minutes. Remove from heat. Add bourbon (careful: Mixture may ignite). Return skillet to heat; cook, stirring often, until reduced to 3 tablespoons, 2 to 3 minutes. Transfer shallot-bourbon mixture to food processor with livers. Add cream and 1/8 teaspoon allspice; purée until smooth, occasionally scraping down sides. With motor running, add remaining 8 tablespoon butter, 1 cube at a time; purée until smooth. Season with salt, pepper, and more allspice, if desired. For a smoother pâté, press liver mixture through a fine-mesh sieve into a medium bowl. Pack into a 1 1/2-cup jar or small bowl. Cover with waxed paper and chill overnight. DO AHEAD: Pâté can be made 3 days ahead. Keep chilled. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush bread with oil; season with salt and pepper. Grill bread until golden brown on both sides, about 1 minute per side. Cut crostini in half on a diagonal. Spread each warm crostini with pâté, then garnish with some Blackberry Salad and sliced radishes. BLACKBERRY SALAD: Mix oil, herbs and lemon juice into a small bowl. Season to taste with salt and pepper. Gently fold in the blackberries just before serving. The vinaigrette can be made 1 day ahead.

CHICKEN LIVER PATE WITH REDCURRANT GELEE RECIPE

Steps:

• Heat 1/4 cup butter in skillet over medium-high heat. Add onion and saute for 1 minute then add garlic and saute for 30 seconds. Add chicken livers, thyme, star anise, salt and pepper and saute for 4-6 minutes or until chicken livers are still pink in the centre. Add sherry vinegar and Cognac and bring to a boil. Remove star anise, if desired and transfer contents of skillet to a food processor. Add cream and remaining butter and process until smooth, adding more salt and pepper as needed. Line a small loaf pan with plastic wrap. Spoon in mixture and smooth top. If there is any mixture left over, spoon into a s mall container and reserve for another occasion. Pour melted butter overtop and chill 4 hours or until set. Keep refrigerated until needed. Combine redcurrant jelly, sweet wine and cherries in a small pot over medium heat and stir until melted. Cool. Remove pate from pan, cut into slices or spoon onto brioche and serve with a drizzle of gelee.

CHICKEN-LIVER CROSTINI

Steps:

• Heat butter and oil in a 12-inch heavy skillet over medium heat until foam subsides, then cook onion, stirring occasionally, until softened, about 3 minutes. Add livers and cook over medium-high heat until undersides are browned, about 3 minutes. Turn livers over and add red-pepper flakes, capers, and 1 teaspoon salt. Cook until livers are just cooked through, 5 to 7 minutes more. Increase heat to high and add vermouth. Boil, stirring, until slightly thickened and glossy, about 3 minutes. Transfer livers with a slotted spoon to a cutting board, then transfer sauce to a bowl.
• Coarsely chop livers and add to sauce. Season with salt and pepper and gently stir in parsley. Spoon onto toasts and squeeze a little lemon juice over each.

CHICKEN LIVER CROSTINI

Steps:

• Heat 4 tablespoons oil in heavy large skillet over medium heat. Add onion, anchovies and garlic. Sauté until onion is tender but not brown, mashing anchovies with fork, about 3 minutes. Increase heat to medium-high. Add chicken livers and sauté until brown, about 4 minutes. Add wine and cook until most of liquid evaporates, about 3 minutes. Add chicken broth and sage. Simmer until chicken livers are cooked through and liquid is reduced by half, breaking up livers with fork, about 10 minutes. Cool slightly.
• Transfer mixture to processor. Using on/off turns, process just until livers are coarsely pureed. Mix in lemon peel. Season pâté to taste with salt and pepper.
• Preheat oven to 350°F. Arrange bread slices on 2 baking sheets. Lightly brush bread with remaining 3 tablespoons oil. Bake until crisp and golden, about 15 minutes. (Pâté and toasts can be made 1 day ahead. Cover; chill pâté. Cool toasts; store airtight at room temperature.) Spread p•t over toasts. Arrange toasts on platter.

CHICKEN LIVER MOUSSE

Steps:

• Season chicken livers with salt and freshly ground pink peppercorns.
• Heat a large sauté pan coated with oil over medium heat. Add chicken livers and sear lightly on one side. Immediately add the shallots, thyme and marjoram. Continue to cook together for 2 minutes or so. Flip the livers and sear for an additional 1½ to 2 minutes until the livers are firm and pink in the center. Add lemon zest and cognac, and cook until it is nearly dry.
• Transfer immediately to a blender, pour in the cream and blend on medium speed, gradually adding the butter. Blend until completely smooth.
• Pour mixture into ramekins or jars. Cover with plastic wrap, lightly pressing the wrap to the surface of the mousse so that it doesn't oxidize. Chill in the refrigerator until set, roughly 4 to 6 hours. This can be made a day in advance if needed.

BROILED CHICKEN LIVERS RECIPE

Steps:

• Place livers on shallow baking dish. Brush with melted margarine. Sprinkle with garlic salt, pepper and thyme. Broil until done, turning once, about 5 minutes.

BROWN BUTTER TART WITH BLACKBERRIES RECIPE - (4.6/5)

Steps:

• 1. Make the crust: Heat oven to 400°. Stir butter, water, oil, sugar, and salt in a heatproof bowl; bake until butter is bubbling and lightly brown at edges, about 20 minutes. Remove from oven and stir in flour until dough comes together. Press dough into bottom and up sides of five 4″ tart pans (or one large 9″ tart). Using a fork, prick dough all over. Bake until cooked through, 10-12 minutes; let cool. 2. Make the filling: Whisk sugar, cornstarch, flour, salt, and yolks in a 4-qt. saucepan until smooth. Stir in milk and place over medium heat; cook, stirring constantly, until thickened, about 15 minutes. Remove from heat and slowly whisk in butter until smooth; stir in vanilla extract and transfer to a bowl. Cover with plastic wrap, pressing it directly on the surface of the pastry cream; chill until set, at least 2 hours. To serve, spread pastry cream evenly over tart shells and garnish with blackberries. Chill tarts until ready to serve.

CHICKEN LIVER MOUSSE CROSTINI WITH MARINATED BLACKBERRIES OR PARSLEY SALAD RECIPE - (1/5)

Steps:

• 1. For the chicken liver mousse, rinse livers and pat dry with paper towel. Season with salt and pepper. Heat 1 tbsp (15 mL) oil in large nonstick frying pan over medium-high heat. Cook livers, turning occasionally, until firm but still pink in middles, 4 to 6 minutes. Transfer to a blender. 2. Reduce heat to medium and add remaining 1 tbsp (15 mL) oil. Add shallots and thyme. Cook, stirring, until tender, about 3 minutes. Add brandy and reduce until syrupy, about 1 minute. Transfer shallot mixture to blender. 3. Add cream and allspice to blender. Cover and turn on machine. With motor running, gradually add butter until melted and smooth. Season aggressively with salt-it will taste less salty when cooled. Pour into a 2-cup (500-mL) container. Press plastic wrap against surface. Cover and refrigerate at least 6 hours and up to 1 week. 4. In a medium bowl, whisk vinegar, maple syrup and orange zest. Add berries and mix gently to coat. 5. Preheat broiler to high. 6. Place baguette slices on a foil-lined heavy-duty baking tray. Broil 4 inches (10 cm) from heat until lightly browned, 1 to 2 minutes per side. 7. Thickly spread chicken liver mousse on tops of crostini. (Save rest for another use.) Top each crostini with a blackberry. (Double or triple marinated blackberries for a heartier portion.) Drizzle any remaining marinade over crostini or top with Parsley Salad