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.
MOUSSE DE FOIE DE VOLAILLE - CHICKEN LIVER MOUSSE
This is a French mousse sort of chicken liver pate. The blender and the milk give it its lightness. Use a white Port, if you can.
Provided by Mme M
Categories Spreads
Time 40m
Yield 6 ramekins
Number Of Ingredients 8
Steps:
- Put the chicken liver, shallots, salt and pepper in a food processor or blender, and whizz this until it is very finely chopped.
- Add the 2 eggs. Blend this in to further smooth everything.
- Once the mixture is nicely blended, add the very hot to boiling milk, and mix this on a low speed. The mousse will become a light color.
- Add now the allspice and the Port, and blend this in nicely.
- Divide this mixture into 6 ramekins. Put the ramekins in a pan to which you add 1/2" or so of water, and put this into a preheated 400F oven for about one half hour.
- You know it's done when it is firm, like a cooked cake.
- You can serve this cold as a pate, but also warm on grilled, thin white toast upon which you have spread an onion marmalade.
- The yield is difficult to talk about, because some people will eat the content of the ramekin, whereas others are happy with just a few slices!
Nutrition Facts : Calories 161.1, Fat 6.8, SaturatedFat 2.6, Cholesterol 337.8, Sodium 195.5, Carbohydrate 4.2, Sugar 1.1, Protein 16.3
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
CHICKEN LIVER MOUSSE
Make and share this Chicken Liver Mousse recipe from Food.com.
Provided by William Uncle Bill
Categories Spreads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan or cooking pot, add water and bring to boil.
- Add black peppercorns, celery, and bay leaves.
- Reduce heat and simmer for 10 minutes.
- Add chicken livers and cook gently for another 10 minutes.
- Drain, remove livers and set aside.
- In a small saucepan, heat butter, add onion and garlic and cook until onion is translucent, about 4 minutes.
- Transfer onion/garlic to a food processor.
- Add chicken, cognac, salt, thyme, allspice and four teaspoons of green peppercorns.
- Process until smooth.
- Pour in whipping cream, process until incorporated and transfer to a mixing bowl.
- Stir in remaining 1 teaspoon of green peppercorns.
- Mold into small ramekins and refrigerate.
- Unmold before serving.
- Serve with toast points or crackers of your choice.
Nutrition Facts : Calories 176.5, Fat 14.2, SaturatedFat 8.1, Cholesterol 229.3, Sodium 640.1, Carbohydrate 2.2, Fiber 0.5, Sugar 0.7, Protein 10.1
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
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