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 RECIPE
Steps:
- Gather the ingredients. If you are using frozen chicken livers, defrost before using.
- Clean the livers by soaking the livers in the milk for 20 minutes.
- Drain and pat dry with kitchen paper and remove any connective tissue with a sharp knife, then chop into 1/2-inch chunks.
- Heat 1 ounce of the butter in a large frying pan over medium heat until the butter has melted and is foaming. Add the minced shallots and cook until they are softened and translucent.
- Turn the heat up and add the chopped livers. Cook for 3 minutes, turning with a spatula; do not worry of the centers are a little pink, that's fine.
- Put the livers to one side to cool slightly. As they are cooling, reheat the pan they were cooked in over high heat and add the sherry or wine. Stir to scrape up any bits of liver on the pan (also know as deglaze ) and let this bubble until reduced to a bare tablespoon.
- Add back the livers to the pan, and toss to coat.
- Tip everything into a food processor. Add the thyme, salt, black pepper, mace and ginger and blitz to combine. Add the cream, 3 ounces of the butter, and blitz until super-smooth.
- Using a fine sieve, push the liver mousse through the remove any lumps or remaining bits of connective tissue into a bowl. Using a wooden spoon whip the mousse once again and now it will be light and airy and exceedingly smooth.
- Decant the mousse into either a serving dish or individual jars. Try to avoid any holes, so gently push the mousse into the dish using the back of a spoon. Put into the refrigerator for an hour to set. Individual jars will only need 30 minutes. While the mousse is setting, melt the butter in a small saucepan over a low heat then leave to cool.
- Once cooled, pour a layer of butter over the mousse, return to the refrigerator until chilled and ready to serve.
Nutrition Facts : Calories 573 kcal, Carbohydrate 5 g, Cholesterol 604 mg, Fiber 0 g, Protein 23 g, SaturatedFat 31 g, Sodium 752 mg, Sugar 2 g, Fat 52 g, ServingSize Serves 4, UnsaturatedFat 0 g
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 MIRABELLE
Provided by Food Network
Categories appetizer
Time 1h35m
Yield 20 people as a hors d'oeuvre
Number Of Ingredients 16
Steps:
- Clean the chicken livers of any bile residue, cut out the nerves, and season them with salt and pepper and the quatre epices.
- Put the grapeseed oil into a large hot skillet and add the livers, sage, shallots, garlic and thyme. Toss the mixture well and cook over moderately high heat until the livers are medium rare. Add the Cognac, flambe the mixture, tossing it well, and transfer it to a sieve set over a bowl and refrigerate the mixture for 1 hour.
- Add the port and marsala wines to the skillet and deglaze the pan, stirring well. Reduce the liquid by three-fourths and transfer to a small bowl.
- When the livers are cold, transfer them to a food processor fitted with a steel blade. Add the reduced wine and softened butter and pulse to combine. Taste for seasonings.
- Force the mixture through a fine mesh sieve, transfer it to a small terrine lined with plastic wrap and refrigerate, covered with plastic wrap. The mousse is ready to serve when it is fully chilled.
- Serve the mousse with cornichons and toasted sliced French bread. The mousse makes a perfect hor d'oeuvre for cocktails.
- In a spice or coffee grinder, grind the spices to a powder and store it in a small sealed container.
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 PATE
This pate makes a delicious spread!! Serve with assorted crackers or toasted, thinly sliced bread.
Provided by MISS AMY
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
- Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 1.1 g, Cholesterol 62.9 mg, Fat 5.4 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 70.2 mg, Sugar 0.1 g
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 (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
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
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CHICKEN LIVER MOUSSE RECIPE - RICK COOK | FOOD & WINE
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Servings 4Total Time 3 hrsCategory Appetizers
- Heat oil in a large skillet over medium-high until shimmering. Season both sides of chicken livers with 2 teaspoons salt and pepper. Cook until lightly browned, about 3 minutes per side. Transfer to a plate. Reduce heat to medium-low; add onions, 1/4 cup butter, and 1/2 teaspoon salt to skillet. Cook, stirring occasionally, until onions are deep golden brown, about 20 minutes, stirring in thyme and garlic during last 2 minutes of cook time. Remove from heat. Immediately add brandy and sugar, stirring and scraping to loosen browned bits on bottom of skillet. Let cool 20 minutes.
- Place eggs, onion mixture, livers, and remaining 11/4 teaspoons salt in a food processor. Process until a coarse puree forms, about 20 seconds. With processor running, add 1 cup softened butter, 2 tablespoons at a time, processing until blended and mostly smooth, about 1 minute. Spoon into an airtight container; refrigerate until slightly firm but spreadable, about 2 hours. Transfer to a serving bowl; garnish with parsley. Serve with baguette, hazelnuts, and jam.
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