CHICKEN LIVER MOUSSE CROSTINI WITH PEPPER JELLY RECIPE - (4/5)
Provided by LRay
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F. Melt 2 tablespoons butter in a small saucepan over medium heat. Stir in chopped onion. Cover and cook, stirring occasionally, 6 to 7 minutes or until tender. Add minced garlic, and sauté 10 seconds. Stir in cream, and bring to a simmer. Cover, reduce heat to low, and cook 6 minutes. Add remaining 6 tablespoons butter, and cook, stirring constantly, about 1 minute or until butter is melted and well blended. Remove from heat. Process chicken livers, kosher salt, black pepper, and onion mixture in a blender or food processor 30 to 45 seconds or until smooth, stopping to scrape sides as needed. Place 7 (8 ounce) wide-mouth, ovenproof jars with tight-fitting lids in a 13- x 9-inch baking dish. Divide liver mixture among jars, filling each halfway. Add warm water to baking dish to a depth of 1 1/4 inches. Cover jars and baking dish tightly with heavy duty aluminum foil. Bake at 300° F. for 30 minutes or until mousse is set. Remove from oven, transfer jars to a wire rack, and cool completely (about 30 minutes). Screw on lids, and chill 1 hour. Just before serving, spoon 1 1/2 tablespoons red pepper jelly into each jar, and serve with toasted baguette slices.
CHICKEN-LIVER CROSTINI
Gather around the table for a sumptuous dinner, Italian style.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 11
Steps:
- Rinse chicken livers, and transfer to paper towels to drain. Meanwhile, heat grapeseed oil in a large skillet over medium-high heat. Add onion, capers, and red-pepper flakes, and cook, stirring constantly, until onion is translucent and starting to brown, about 3 minutes. Add chicken livers and sage, and cook until livers start to brown. Remove skillet from heat. Add Vin Santo. Return to medium-high heat, and simmer until reduced to a glaze, about 4 minutes. Reduce heat to low, and add cream. Simmer until reduced by half, stirring frequently, 8 to 10 minutes more. Season with salt and pepper.
- Transfer to a food processor, and puree until smooth. Serve at room temperature, drizzled with olive oil and spread on toasted bread.
CHICKEN-LIVER MOUSSE WITH RASPBERRY JELLY
The richness of this creamy mousse is balanced nicely by an accompanying tart, crisp pickle; choose one or many.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h30m
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons butter in a skillet over medium-high until foamy. Add onion, garlic, and sage; cook until softened, about 2 minutes. Add chicken livers, 3/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until browned, 4 to 6 minutes. Add Marsala and bring to a boil; cook 30 seconds, then reduce heat to medium and simmer, covered, until livers are just cooked through, about 3 minutes.
- Transfer livers with pan juices, remaining 3 tablespoons butter, and cream to a food processor. Puree until silky, about 2 minutes. Pass mousse through a sieve to remove any lumps. Season with salt and pepper. Transfer to a 1 1/2-cup ramekin or bowl and refrigerate at least 1 hour and up to 2 days.
- Remove mousse from refrigerator 15 minutes before serving. Just before serving, spoon jelly over top. Serve, with crostini and pickles.
CHICKEN-LIVER CROSTINI WITH QUINCE JELLY
Quince jelly makes a good match for silken chicken-liver pate.
Provided by Martha Stewart
Categories Finger Food Recipes
Yield Makes 30
Number Of Ingredients 12
Steps:
- Line a 4-by-6-inch loaf pan with plastic wrap. Melt 2 tablespoons butter in a large skillet over medium-high heat until foamy. Cook shallots and garlic until softened, about 2 minutes. Add chicken livers, 1 teaspoon coarse salt, and the cayenne, and cook, stirring occasionally, for 10 minutes. Remove from heat, and add wine and thyme. Return to heat, and cook, covered, until liquid reduces by half, about 6 minutes.
- Pulse chicken livers, pan juices, and remaining 10 tablespoons butter in a food processor until smooth. Season with coarse salt and pepper. Pour into pan, and smooth with an offset spatula; refrigerate until set, about 2 hours.
- Preheat oven to 375 degrees. Brush baguette with oil, and toast until golden. Sprinkle with fleur de sel.
- Turn out pate from pan. Spread pate and quince jelly on crostini.
CHICKEN-LIVER CROSTINI
Provided by Toni Oltranti
Categories Chicken Appetizer Quick & Easy Family Reunion Boil Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 8 (antipasto) servings
Number Of Ingredients 10
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 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
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