Calvados Gelee Food

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CHICKEN LIVER MOUSSE WITH RIESLING-THYME GELéE



Chicken Liver Mousse with Riesling-Thyme Gelée image

Provided by Bon Appétit Test Kitchen

Categories     Condiment/Spread     Wine     Appetizer     Christmas     Thyme     Christmas Eve     Bon Appétit     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 3 cups

Number Of Ingredients 18

Mousse:
1 pound chicken livers, cleaned
4 cups milk, divided
2 cups (4 sticks) unsalted butter, room temperature, divided
3 tablespoons finely chopped shallots
3 sprigs thyme
2 tablespoons Calvados (apple brandy)
2 teaspoons kosher salt plus more
1/2 teaspoon freshly ground black pepper
Gelée and toasts:
1 teaspoon unflavored gelatin
2 teaspoons sugar
3/4 cup sweet (Auslese) Riesling
Fresh thyme sprigs or leaves (optional)
16 1/4"-thick slices white sandwich bread, each cut into 4 triangles
Melted unsalted butter
Special Equipment
Small (2-4-ounce) glass jars or bowls

Steps:

  • For mousse:
  • Mellow the flavor of the chicken livers by placing them in a glass bowl with 2 cups milk. Cover; chill for 2 hours. Drain; discard milk. Return livers to same bowl, add the remaining 2 cups milk, cover, and chill for 2 more hours (or overnight). Drain; discard milk and rinse livers. Pat dry with paper towels.
  • Set a fine-mesh strainer over a medium bowl; set aside. Melt 2 tablespoons butter in a large skillet over medium-low heat. Add shallots and thyme and cook, stirring occasionally, until shallots are very soft, about 10 minutes. Add livers, increase heat to medium, and cook, turning once, until livers are firm but still pink inside, about 4 minutes. Remove pan from heat and stir in Calvados. Return to heat; cook until Calvados is reduced by half, about 30 seconds. Discard thyme.
  • Transfer liver mixture to a food processor; add 2 teaspoons salt and pepper. Process until smooth. With processor running, add remaining butter by tablespoonfuls until all butter is incorporated. Transfer mousse to prepared strainer. Using a rubber spatula, press mousse through strainer. Rinse and dry strainer, then strain mousse again, discarding solids in strainer. Divide among small jars. Chill until firm, 1-2 hours.
  • For gelée and toasts:
  • Place 1/4 cup water in a medium microwave-safe bowl. Sprinkle gelatin over water and let stand until softened, about 10 minutes. Microwave gelatin mixture until gelatin dissolves and mixture becomes clear, about 30 seconds. Add sugar; stir until dissolved. Stir in wine.
  • Spoon gelée over mousse in jars, forming a 1/4" layer (not all gelée may be used). Top each jar with thyme sprigs or leaves, if desired. Cover with plastic wrap and refrigerate until gelée is set, about 1 hour. DO AHEAD: Can be made 3 days ahead. Keep chilled.
  • Preheat oven to 450°F. Arrange bread triangles on a rimmed baking sheet. Brush with melted butter. Bake until golden brown, about 5 minutes. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
  • Let mousse soften slightly at room temperature for 30 minutes before serving with toasts.

CIDER AND CALVADOS GELEES WITH CHAMPAGNE GRAPES



Cider and Calvados Gelees with Champagne Grapes image

Categories     Fruit     Dessert     Thanksgiving     Low Fat     Brandy     Fall     Grape     Gourmet     Fat Free     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 Servings

Number Of Ingredients 7

1 tablespoon unflavored gelatin (about 1 envelope plus 1/2 teaspoon)
1/4 cup cold water
3 cups fresh apple cider (preferably unpasteurized)
1/4 cup sugar
2 tablespoons Calvados or other apple brandy
1 teaspoon fresh lemon juice
Accompaniment: 4 small bunches Champagne grapes (about 1/4 pound)

Steps:

  • In a small bowl sprinkle gelatin over water to soften 1 minute. In a saucepan combine cider and sugar and bring to a rolling boil. Boil mixture, skimming froth, until reduced to 2 cups. Stir in brandy and lemon juice and pour through a sieve lined with a double thickness of dampened cheesecloth or paper towel into a bowl. Stir gelatin mixture into hot cider mixture, stirring until gelatin is dissolved. Stir mixture well and divide among four 1/2-cup molds. Chill gelées until firm, at least 3 hours, and up to 2 days.
  • To unmold gelées, dip bottoms of molds, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edges of molds and invert gelées onto 4 small dessert plates.
  • Serve gelées with small bunches of grapes alongside.

CALVADOS GELEE



Calvados Gelee image

This recipe is from Chika Tillman of ChikaLicious and is used to make Brown-Sugar Panna Cotta.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 3

1 1/2 teaspoons agar agar powder
1/4 cup plus 2 tablespoons sugar
1 tablespoon plus 1 1/2 teaspoons Calvados

Steps:

  • Fill a medium saucepan with 2 cups plus 2 tablespoons water and agar agar powder; whisk to combine. Bring to a boil over high heat; add sugar and remove from heat. Add calvados and pour mixture into a 13-by-13-inch nonstick baking dish. Refrigerate until set before cutting into cubes.

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