Whipped Chicken Livers With Shallot Jam Food

WHIPPED CHICKEN LIVERS WITH SHALLOT JAM

Steps:

• Place raisins in a medium heatproof bowl. Place red wine in a small saucepan and bring to a boil over high heat. Pour wine over raisins; cover bowl with plastic wrap and let stand until raisins are plump, at least 2 hours. Drain.
• Heat 2 tablespoons butter in a large skillet over high heat until melted. Add shallots and reduce heat to medium-high. Cook, stirring, until shallots are caramelized, 2 to 3 minutes. Remove shallots from skillet and set aside.
• Increase heat to high and add 2 tablespoons butter. Add chicken livers and season with salt and pepper; cook until lightly browned, 2 to 3 minutes. Return shallots to skillet along with both vinegars. Cook until liquid is reduced by half. Remove from heat and let cool completely.
• Transfer chicken liver mixture and cooking liquid to the bowl of a food processor. Add remaining 12 tablespoons butter and process until smooth. Add saba and pulse to combine; strain through a fine mesh sieve. Cover and transfer to refrigerator until chilled.
• Serve whipped chicken liver on toasted bread with jam. Sprinkle with soaked raisins and sea salt.

SHALLOT JAM

Steps:

• Melt butter in a large skillet over medium-high heat. Add shallots and thyme; season with salt and pepper. Cook, stirring, until shallots are golden, about 3 minutes. Add sugar and cook, stirring, until bubbling and carmelized. Add both vinegars and cook until thickened.
• Stir in vincotto and remove from heat. Remove thyme sprigs and discard. Let cool before using.

CHICKEN-LIVER TOASTS WITH SHALLOT JAM

Steps:

• CHICKEN-LIVER MOUSSE:.
• In a large skillet, melt 2 tablespoons of the butter.
• Season the livers with salt and pepper.
• Cook over high heat until browned, 2 minutes per side.
• Transfer to a paper-towelled plate.
• Melt 2 tablespoons of the butter in the skillet.
• Add the onion and thyme and cook over moderate heat, stirring, until the onion is softened, 10 minutes.
• Add the livers and cook, stirring, until heated through, 2 minutes; let cool.
• Discard the thyme.
• In a food processor, puree the livers and the remaining 6 tablespoons of butter until smooth.
• Strain through a fine sieve and season well with salt.
• Press plastic wrap onto the surface and refrigerate until chilled.
• SHALLOT JAM:.
• While livers are cooling, prepare the jam.
• In a skillet, heat the oil.
• Add the shallots and cook over moderate heat, stirring until softened, 10 minutes.
• Add the vinegar and sugar and cook until thick and jam-like, 5 minutes.
• Season with salt.
• ASSEMBLY:.
• Brush the warm toasts with oil, rub with garlic and spread the liver mousse on top.
• Garnish with the Shallot Jam and serve.