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
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
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.
TRUFFLED CHICKEN LIVER MOUSSE
Provided by Ina Garten
Categories appetizer
Time 8h30m
Yield 1 large or 4 small ramekins
Number Of Ingredients 11
Steps:
- Place the chicken livers and milk in a medium bowl, cover, and refrigerate for at least 2 hours. Drain the livers and discard the milk.
- Melt 4 tablespoons of the butter in a medium (10-inch) skillet over medium heat. Add the onion and cook for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the chicken livers and thyme and cook for 4 to 5 minutes, turning with tongs to cook evenly, until they're lightly browned on the outside but still raw inside. Add the Cognac, 1 tablespoon salt, and 2 teaspoons pepper and continue to cook for 3 to 4 minutes, until the livers are cooked but still very pink inside. (If they're overcooked, the pate will be dry.) Pour the contents of the pan into the bowl of a food processor fitted with the steel blade and allow to cool for 15 minutes.
- Pulse the processor until the chicken livers are almost smooth. Dice the remaining 4 tablespoons of butter and add to the bowl. Add the truffle butter and process until smooth. Add the parsley and pulse just to incorporate.
- Pour the mousse into one large or four small (8-ounce) ramekins. Pour a thin layer of melted duck fat or clarified butter on each mousse and place whole parsley sprigs on top. Refrigerate for at least 6 hours. Allow to sit at room temperature for 15 minutes before serving with crackers or warm toasts.
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
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 1h35m
Yield Eight servings
Number Of Ingredients 10
Steps:
- Pick over the chicken livers. Discard any black spots and connecting membranes. Put the livers in a bowl and add the wine. Set aside and let stand one hour. Drain.
- Put the livers into the container of a food processor or electric blender and add the salt, pepper, Cognac and nutmeg. Start blending while adding the pieces of butter, a few at a time.
- Gradually add the cream. There should be about four cups. Butter eight ramekins or individual baking dishes, each with a volume of about 10 or 11 tablespoons. Pour an equal portion of the mixture into each ramekin.
- Cover each closely with clear plastic wrap and arrange the ramekins on one or two steamer racks.
- Bring water to the boil in the bottom of a steamer. Place the steamer rack or racks over the water and cover closely. Steam 10 minutes. Immediately turn off the heat.
- Let the ramekins stand 15 minutes. To unmold, run a knife around the custard. Invert the ramekins, one at a time, over individual serving plates. Serve with creamed tomato sauce.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 24 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 14 grams, Sodium 311 milligrams, Sugar 1 gram, TransFat 0 grams
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.
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CREAMY CHICKEN LIVER MOUSSE RECIPE - SCOTT HOWELL
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- Preheat the oven to 275°. In a food processor, combine the livers, egg yolks, brandy, Calvados, salt, pepper, allspice and nutmeg and puree until smooth. With the machine on, blend in the softened butter, 1 tablespoon at a time, until all the butter is incorporated and the puree is creamy; if it looks curdled, wrap a hot kitchen towel around the processor bowl and puree until light and creamy.
- Pass the puree through a fine strainer set over a large bowl and stir in the heavy cream until blended. Pour the puree into a 1 1/2-quart enameled cast-iron terrine and set the terrine in a roasting pan. Pour enough boiling water into the roasting pan to reach halfway up the side of the terrine and bake for 1 hour and 10 minutes, or until the mousse is lightly browned on top and a toothpick inserted in the center comes out clean. Remove the terrine from the water bath and let cool, then cover with plastic wrap and aluminum foil and refrigerate overnight.
- To unmold, dip the bottom of the terrine in a pan of hot water for 10 seconds, and run a paring knife around the edge of the mousse. Invert the mousse onto a long platter or rectangular plate. Cut it into 1/2-inch slices and transfer to plates. Serve with baguette toasts and the Sweet-and-Sour Red-Onion Relish.
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