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 PATE WITH WHITE TRUFFLES
If storing for several days, top pate with a layer of melted butter to prevent discoloration.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Butter the inside of a small crock; set aside. Heat the olive oil in a large skillet over medium-low heat. Add the onion, and cook, stirring frequently, until translucent, 8 to 10 minutes. Reduce heat to low; add livers, and season with salt and pepper. Cover and cook, stirring frequently, until just cooked through, about 15 minutes. Lift livers from pan; transfer to a bowl until completely cool.
- Return pan to medium heat; add cognac. Tilt pan to ignite cognac; cook until most of the liquid has evaporated, about 4 minutes. Remove from heat; set aside until cool.
- In the bowl of a food processor, combine the reserved livers and the pan juices. Chop the truffles, and add them and the butter to food processor. Process until almost completely smooth. Season with salt and pepper. Transfer pate to prepared crock, smooth the top, cover well, and refrigerate up to 3 days, until ready to serve.
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
A rich, custardlike mousse is included on the paté plate with high success at La Boucherie. Liver loves bacon, so fry a few pieces and enjoy this highly palatable first course. -Matthew Lawrence, Vashon, Washington
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1-1/3 cups.
Number Of Ingredients 11
Steps:
- In a large skillet, combine the water, onion, bay leaves, thyme sprigs and garlic. Bring to a boil; add chicken livers. Cook, uncovered, for 3-5 minutes or until a thermometer reads 160°, stirring frequently. Remove from the heat; cover and let stand for 5 minutes. Discard bay leaves and thyme sprigs; drain., Transfer liver mixture to a food processor; add the brandy, salt and pepper. Cover and process until livers are coarsely chopped. Gradually add butter, 2 tablespoons at a time, processing after each addition until smooth. Serve with crackers.
Nutrition Facts : Calories 233 calories, Fat 24g fat (15g saturated fat), Cholesterol 138mg cholesterol, Sodium 237mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
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.
CHICKEN LIVER MOUSSE WITH TRUFFLES - ... RECIPE
Provided by á-170456
Number Of Ingredients 14
Steps:
- Trim the livers of all connective tissue and cut away any green areas. In a glass or stainless steel bowl, combine the bay leaves, garlic, brandy and Marsala. Toss with the livers. Cover and refrigerate overnight. Drain the livers, reserving the marinade. Pat them dry with paper towels. In a large heavy skillet, heat the 4 tablespoons butter over medium-high heat. Add the livers, the reserved bay leaves, and garlic, and toss 20 seconds or until the livers lose their red color. Pour in the marinade and boil about 2 minutes. The livers should be firm but still pink inside. Scoop them out of the pan with a slotted spoon and set aside. Continue boiling down the liquid until all of it has evaporated and the butter sputters. Add the 2 tablespoons of stock to the pan and scrape the contents over the livers. Cool to room temperature. Puree the livers in a food processor until smooth. Season aggressively with salt and freshly ground pepper. Have a large bowl of ice handy. In a medium bowl, whip the 10 tablespoons butter with a portable beater at medium speed until fluffy. Gradually beat in the liver puree, then set the bowl over ice and continue beating at medium speed 8 to 10 minutes, or until the mixture has lightened in color and is very fluffy. Cover and refrigerate 1 to 2 hours. To serve, bring the mousse close to room temperature. Spoon it into individual 3-inch ramekins or crocks, or mound it in a 3-cup terrine. Sprinkle generously with the shaved truffle. Accompany with bite-sized pieces of crusty bread. This recipe yields 8 to 10 servings.
CHICKEN LIVER MOUSSE (PATE)
From "Summer On A Plate" by Anna Pump of the famed Loaves and Fishes store in Long Island. Serve with toast, crunchy French bread, or apple and pear slices. This can be made ahead of time and kept covered and refrigerated for up to 1 week. Prep time does not include 2 hour chilling time.
Provided by Epi Curious
Categories Spreads
Time 35m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- Over medium heat, saute' the onions in the olive oil in a heavy skiller for about 5 minutes until the onions turn glossy. Add the chicken livers and saute' for another 10 minutes, until just cooked. Cool to room temperature.
- Transfer the mixture to a food processor, add the Cognac, mustard, salt, pepper and nutmeg, and process until smooth. Add the butter, 6 tablespoons (3 ounces) at a time, processing each time until the butter is absorbed.
- Scrape the mousse into a pretty serving bowl and chill for 2 hours or more before serving.
Nutrition Facts : Calories 412.6, Fat 40.8, SaturatedFat 23.2, Cholesterol 287.6, Sodium 523.9, Carbohydrate 2.5, Fiber 0.5, Sugar 1, Protein 10.3
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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