CHICKEN LIVER MOUSSE
Steps:
- In a large saute pan over low heat, melt the butter and cook onion, apple, and thyme, covered, until apples soften. Remove lid and increase heat to medium add the livers and cook until firm and still pink inside. Remove from the heat and allow to cool. Add the pepper, salt, and brandy and puree in a food processor; then chill, covered. Meanwhile whip the heavy cream to medium peaks. Fold into cooled, pureed liver mixture. Serve chilled.
CHICKEN LIVER MOUSSE WITH BURNT HONEY GELéE
This has become a Staplehouse all-star. We simplified it a bit, setting it in jars rather than the buttery pastry crust it's served in at the restaurant. Don't worry: We didn't mess with the shamelessly high ratio of butter and cream to liver.
Yield Makes about 2 cups
Number Of Ingredients 21
Steps:
- If using curing salt, combine with 2 tsp. kosher salt in a small bowl. Sprinkle livers with salt mixture and chill, uncovered, 1 1/2-2 hours. Rinse and pat dry with paper towels.
- Heat oil in a large saucepan over high. Arrange livers in a single layer in saucepan and cook until browned on both sides but still rare in the center, about 45 seconds per side. Transfer to a paper towel-lined plate.
- Reduce heat to medium-low and cook shallots and garlic in same saucepan, stirring often, until shallots are translucent, about 3 minutes. Add bay leaves, thyme, white pepper, cinnamon, cloves, and vinegar and simmer, stirring, until liquid is almost completely evaporated, about 1 minute. Add wine and simmer, swirling pan often, until liquid is almost completely evaporated, about 2 minutes. Repeat with brandy, then add cream and bring to a simmer. Cook until reduced by half, about 5 minutes. Pluck out bay leaves; discard. Let mixture cool slightly.
- Blend cream mixture and livers in a blender until smooth, about 2 minutes. With motor running, add butter a piece at a time, blending until smooth before adding more. Strain mousse into a large measuring glass; season with kosher salt. Carefully pour into jars, dividing evenly, and cover with plastic wrap, pressing directly onto surface. Chill until set, at least 4 hours.
- Combine 2 Tbsp. vinegar and an ice cube in a small bowl; sprinkle gelatin over top.
- Heat honey in a small saucepan over medium-high, swirling often, until nearly black, bubbling, and just starting to smoke, about 5 minutes. Remove from heat and add remaining 2 Tbsp. vinegar, whisking until smooth. Add gelatin mixture and whisk until dissolved. Strain gelée into a small measuring glass and let cool.
- Carefully pour gelée over chilled chicken liver mousse, dividing evenly. Chill until gelée is set, at least 4 hours.
- Let mousse sit at room temperature 30 minutes before serving with toast.
- Mousse can be made 3 days ahead. Keep chilled. Mousse can be topped with gelée 2 days ahead. Keep chilled.
CHICKEN LIVER MOUSSE
Provided by Nancy Fuller
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a large skillet over medium heat. Add the onions and thyme and cook until the onions are softened, about 3 minutes. Add the chicken livers and cook until firm but still pink inside, about 3 minutes.
- Remove the skillet from heat, add the salt, pepper and brandy, and deglaze the pan by stirring and scraping up the brown bits from the bottom; cool.
- Remove the thyme stems from the skillet, transfer the chicken liver mixture to a blender, puree until smooth and transfer to a bowl.
- In another medium bowl, use an electric hand mixer to whip the heavy cream to medium peaks. Fold the whipped cream into the liver mixture, taste and adjust the seasoning. Cover with plastic wrap and chill for 30 minutes.
- Serve the mousse with toasted baguette slices and garnish with pickled onions.
CHICKEN LIVER MOUSSE
Categories Condiment/Spread Milk/Cream Chicken Egg Bake Quick & Easy Cognac/Armagnac Chill Gourmet
Yield Makes 8 hors d'oeuvre servings
Number Of Ingredients 17
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Cook shallot in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 4 minutes. Add garlic and cook, stirring, 1 minute. Remove from heat and carefully add Cognac (use caution; if Cognac ignites, shake skillet), then boil until reduced to about 2 tablespoons, 1 to 2 minutes.
- Transfer to a blender and add livers and yolks, then purée until smooth. Add milk, flour, salt, pepper, nutmeg, and allspice and blend until combined. Pour into crock, skimming off any foam.
- Put crock in a larger baking pan and bake in a water bath until mousse is just set and a small sharp knife inserted in center comes out clean, about 55 minutes.
- Melt butter in a small saucepan over low heat, then remove from heat and let stand 3 minutes.
- Arrange bay leaves decoratively on top of mousse. Skim froth from butter, then spoon enough clarified butter over mousse to cover its surface, leaving milky solids in bottom of saucepan.
- Chill mousse completely, uncovered, about 4 hours. Bring to room temperature about 1 hour before serving.
CHICKEN LIVER MOUSSE
Provided by Kristen Kish
Categories condiments, dips and spreads, project, appetizer
Time 6h20m
Yield 4 to 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 29 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 17 grams, Sodium 213 milligrams, Sugar 1 gram, TransFat 1 gram
CHICKEN LIVER MOUSSE
For a gift that will impress any foodie, prepare a jar of this savory appetizer spread from TV chef Nora Singley.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 3/4 cups
Number Of Ingredients 17
Steps:
- Heat 2 tablespoons butter in a large high-sided skillet over medium-high heat. Season livers with salt and pepper; add to skillet and cook, turning once, until just cooked through (liver may be slightly pink inside), about 4 minutes per side. Remove livers from skillet and set aside.
- Reduce heat to medium and add another tablespoon butter to skillet. Add shallots and season with salt and pepper; cook, stirring, until translucent, about 5 minutes. Add pears, thyme, cloves, cinnamon sticks, brown sugar, and 1/4 cup water. Cover and cook, stirring occasionally and adding water as necessary to prevent burning, until pears are soft and easily pierced with the tip of a sharp knife, about 15 minutes.
- Remove skillet from heat; uncover and add brandy, scraping up browned bits at bottom of skillet to deglaze. Remove thyme and cinnamon sticks from skillet and discard.
- Cut remaining 5 tablespoons butter into small cubes. Transfer remaining contents of skillet to the bowl of a food processor along with chicken livers, cream, vinegar, nutmeg, and cut butter. Process until mixture is very smooth; season with salt and pepper.
- Strain chicken liver mousse through a fine mesh sieve, using a spatula to push mousse through sieve. Transfer to a jars and top each with a sprig of fresh thyme. Add enough clarified butter to top of chicken liver mousse to form a thin film, about 1/16 of an inch; cover and transfer to refrigerator to chill. Keep chilled until ready to serve, up to 1 week. Serve with sea salt, jam, and toasts.
More about "chicken liver mousse with burnt honey gelée recipes"
CHICKEN LIVER MOUSSE WITH BURNT HONEY GELéE RECIPE …
From bonappetit.com
Servings 2Estimated Reading Time 3 mins
RECIPE: ERIC GESTEL CHICKEN LIVER MOUSSE - BURNT MY …
From burntmyfingers.com
Estimated Reading Time 2 mins
CHICKEN LIVER MOUSSE WITH RIESLING-THYME GELéE …
From bonappetit.com
CHICKEN LIVER MOUSSE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CHICKEN LIVER MOUSSE RECIPE - RICK COOK - FOOD & WINE
From foodandwine.com
CHICKEN LIVER MOUSSE WITH BURNT HONEY GELéE RECIPES
From tfrecipes.com
BEST CHICKEN LIVER MOUSSE RECIPE - HOW TO MAKE …
From food52.com
CHICKEN LIVER MOUSSE - RECIPE WITH IMAGES - MEILLEUR …
From meilleurduchef.com
CHICKEN LIVER MOUSSE - THE LOCAL PALATE
From thelocalpalate.com
CHICKEN LIVER MOUSSE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN LIVER MOUSSE WITH BURNT HONEY GELéE RECIPE - EAT YOUR …
From eatyourbooks.com
CHICKEN LIVER MOUSSE WITH BURNT HONEY GELéE - TAPPECUE.COM
From tappecue.com
CHICKEN LIVER MOUSSE WITH HONEY GELéE AND PICKLED BLUEBERRIES
From ediblenortheastflorida.ediblecommunities.com
CREAMY CHICKEN LIVER MOUSSE RECIPE - SCOTT HOWELL
From foodandwine.com
TWENTY-MINUTE CHICKEN LIVER MOUSSE FROM 'THE MEAT …
From seriouseats.com
ALPHAHONEY – ALL NATURAL RAW HONEY
From alphahoney.ca
JULIA'S CHICKEN LIVER MOUSSE - NOT WITHOUT SALT
From notwithoutsalt.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love