Elsas Warm Chicken Liver Spread With The Works Food

CHICKEN LIVER MOUSSE MIRABELLE

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 AND EGG SPREAD

Steps:

• Grill the chicken livers, let them cool, trim and cut in chunks.
• Process in the food processor, pulsing until finely chopped, transfer to a mixing bowl.
• Now do the same with the onion, add to the liver.
• The same again for the eggs, or do them by hand because you don't want them too fine.
• Add also to the liver mixture.
• Add the chicken fat and blend well, season with salt and pepper.
• Chill before serving.

MAMA ELSA'S CHICKEN LIVER SPREAD

Steps:

• In a large skillet over medium heat, melt the butter. Add the onions and bay leaf and cook, stirring occasionally, until tender and browned, 20 to 25 minutes.
• Push the onions to the side of the pan and increase the heat to high. Add the chicken livers to the center of the pan and cook until browned, then stir in the onions and season with the thyme, salt and pepper. Discard the bay leaf.
• In a food processor, puree the liver and onions until smooth. Pack into a crock and serve warm or cool (press a piece of plastic wrap directly onto the surface of the spread if not serving immediately). Serve with the bread and garnishes.

CHICKEN LIVER MOUSSE

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 SPREAD

Steps:

• In a medium saucepan, combine 1 1/2 cups water with the chicken livers, onion, and poultry seasoning. Simmer for 10 minutes. Remove the pan from the heat and allow the livers to cool in the liquid.
• When the livers are cool, drain well. Put the livers, butter, bacon, mustard, salt, and pepper in the bowl of a food processor. Pulse until the mixture is smooth, adding the chicken broth as needed to make a smooth thick paste.
• Line a 2-cup bowl with plastic wrap and spray with nonstick cooking spray. Arrange the pickle slices and pimientos in a mosaic or other decorative pattern in the bowl. Spoon the liver mixture over the pickles. Press lightly and tap several times on the counter to knock out any air bubbles. Cover and refrigerate for at least 2 hours.
• To unmold, dip the bowl in hot water for a minute and invert onto the serving platter; discard the plastic wrap. Serve with the baguette slices.
• Lucky for me I'm married to an artisan baker. Not only does he smell like a warm, freshly baked loaf of bread much of the time, but he also makes me baguettes. When I ask nicely, he will make them with wild rice cooked in chicken broth to serve alongside this beautiful spread.
• Bread and butter pickles let the rich iron flavor of the livers come through, whereas small dills can cover up their flavor.

CHICKEN LIVER SPREAD

Steps:

• In 10-inch skillet melt butter; add chicken livers and garlic.
• Cook over medium high heat, stirring occasionally, until liver is fork tender (6 to 8 minutes).
• Stir in remaining spread ingredients.
• Continue cooking until heated through (1 to 2 minutes).
• Spoon into blender container or food processor.
• Blend or process until smooth.
• Press liver mixture into greased 2 cup mold or soup bowl.
• Chill until firm (1 to 2 hours).
• In small bowl, stir together all frosting ingredients.
• Unmold liver spread onto a serving plate.
• Frost liver spread, decorating if desired.