Chicken Liver Mousse Crostini With Pepper Jelly Recipe 45

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CHICKEN LIVER MOUSSE CROSTINI WITH PEPPER JELLY RECIPE - (4/5)



Chicken Liver Mousse Crostini with Pepper Jelly Recipe - (4/5) image

Provided by LRay

Number Of Ingredients 9

1/2 cup butter, divided
1 cup yellow onion, finely chopped
1 garlic clove, minced
1/2 cup heavy cream
1 pound chicken livers
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2/3 cup red pepper jelly
1 (8 - 9 ounces) French bread baguette, sliced and toasted

Steps:

  • Preheat oven to 300°F. Melt 2 tablespoons butter in a small saucepan over medium heat. Stir in chopped onion. Cover and cook, stirring occasionally, 6 to 7 minutes or until tender. Add minced garlic, and sauté 10 seconds. Stir in cream, and bring to a simmer. Cover, reduce heat to low, and cook 6 minutes. Add remaining 6 tablespoons butter, and cook, stirring constantly, about 1 minute or until butter is melted and well blended. Remove from heat. Process chicken livers, kosher salt, black pepper, and onion mixture in a blender or food processor 30 to 45 seconds or until smooth, stopping to scrape sides as needed. Place 7 (8 ounce) wide-mouth, ovenproof jars with tight-fitting lids in a 13- x 9-inch baking dish. Divide liver mixture among jars, filling each halfway. Add warm water to baking dish to a depth of 1 1/4 inches. Cover jars and baking dish tightly with heavy duty aluminum foil. Bake at 300° F. for 30 minutes or until mousse is set. Remove from oven, transfer jars to a wire rack, and cool completely (about 30 minutes). Screw on lids, and chill 1 hour. Just before serving, spoon 1 1/2 tablespoons red pepper jelly into each jar, and serve with toasted baguette slices.

CHICKEN LIVER MOUSSE



Chicken Liver Mousse image

Provided by Alton Brown

Categories     appetizer

Time 1h

Yield 1 batch

Number Of Ingredients 9

2 tablespoons butter
2 cups chopped onion
1 cup chopped tart apple
1 teaspoon chopped fresh thyme leaves
1 pound chicken livers, cleaned
1/4 teaspoon ground white pepper
1/2 teaspoon salt
1/4 cup brandy
1 cup heavy cream

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 CROSTINI



Chicken Liver Crostini image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0

Steps:

  • Pat dry 1 pound chicken livers and season with salt and pepper. Cook in a skillet with 3 tablespoons chicken fat or olive oil, turning, 7 minutes; transfer to a food processor. Add 2 more tablespoons fat, 1 chopped onion and some fresh thyme to the pan and cook 8 minutes. Stir in 1/4 cup sherry and boil 1 minute; add to the processor along with 1 cup crushed saltines, 1 hard-boiled egg and 2 tablespoons fresh parsley. Pulse; season with salt and cayenne. Chill, then spread on crostini. Top with hard-boiled egg and radish slices.

CHICKEN-LIVER CROSTINI



Chicken-Liver Crostini image

Provided by Toni Oltranti

Categories     Chicken     Appetizer     Quick & Easy     Family Reunion     Boil     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 (antipasto) servings

Number Of Ingredients 10

3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 medium red onion, finely chopped
1/2 pound chicken livers, trimmed and patted dry
1/4 to 1/2 teaspoon hot red-pepper flakes
3 tablespoons capers, rinsed and coarsely chopped
1/2 cup sweet (red) vermouth
1 cup chopped parsley
1 sourdough baguette, thinly sliced and toasted
1 lemon wedge

Steps:

  • Heat butter and oil in a 12-inch heavy skillet over medium heat until foam subsides, then cook onion, stirring occasionally, until softened, about 3 minutes. Add livers and cook over medium-high heat until undersides are browned, about 3 minutes. Turn livers over and add red-pepper flakes, capers, and 1 teaspoon salt. Cook until livers are just cooked through, 5 to 7 minutes more. Increase heat to high and add vermouth. Boil, stirring, until slightly thickened and glossy, about 3 minutes. Transfer livers with a slotted spoon to a cutting board, then transfer sauce to a bowl.
  • Coarsely chop livers and add to sauce. Season with salt and pepper and gently stir in parsley. Spoon onto toasts and squeeze a little lemon juice over each.

CHICKEN-LIVER MOUSSE WITH RASPBERRY JELLY



Chicken-Liver Mousse with Raspberry Jelly image

The richness of this creamy mousse is balanced nicely by an accompanying tart, crisp pickle; choose one or many.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h30m

Number Of Ingredients 11

5 tablespoons unsalted butter, room temperature
1/2 red onion, minced (1/2 cup)
2 teaspoons minced garlic
1 teaspoon minced fresh sage
1/2 pound chicken livers, rinsed and trimmed
Coarse salt and freshly ground pepper
1/4 cup Marsala
2 tablespoons heavy cream
1/4 cup Raspberry Jelly
Simple Crostini, for serving
Assorted Pickles, for serving

Steps:

  • Melt 2 tablespoons butter in a skillet over medium-high until foamy. Add onion, garlic, and sage; cook until softened, about 2 minutes. Add chicken livers, 3/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until browned, 4 to 6 minutes. Add Marsala and bring to a boil; cook 30 seconds, then reduce heat to medium and simmer, covered, until livers are just cooked through, about 3 minutes.
  • Transfer livers with pan juices, remaining 3 tablespoons butter, and cream to a food processor. Puree until silky, about 2 minutes. Pass mousse through a sieve to remove any lumps. Season with salt and pepper. Transfer to a 1 1/2-cup ramekin or bowl and refrigerate at least 1 hour and up to 2 days.
  • Remove mousse from refrigerator 15 minutes before serving. Just before serving, spoon jelly over top. Serve, with crostini and pickles.

CHICKEN-LIVER CROSTINI WITH QUINCE JELLY



Chicken-Liver Crostini with Quince Jelly image

Quince jelly makes a good match for silken chicken-liver pate.

Provided by Martha Stewart

Categories     Finger Food Recipes

Yield Makes 30

Number Of Ingredients 12

1 1/2 sticks unsalted butter, room temperature
3 shallots, finely chopped
1 tablespoon minced garlic
1 pound chicken livers, rinsed and trimmed
Coarse salt and freshly ground pepper
1/8 teaspoon cayenne pepper
1/2 cup dry white wine
1 teaspoon fresh thyme
1 medium baguette, sliced lengthwise into 1/4-inch-thick rounds
Extra-virgin olive oil, for brushing
Fleur de sel or coarse salt, for sprinkling
Quince Jelly with Star Anise

Steps:

  • Line a 4-by-6-inch loaf pan with plastic wrap. Melt 2 tablespoons butter in a large skillet over medium-high heat until foamy. Cook shallots and garlic until softened, about 2 minutes. Add chicken livers, 1 teaspoon coarse salt, and the cayenne, and cook, stirring occasionally, for 10 minutes. Remove from heat, and add wine and thyme. Return to heat, and cook, covered, until liquid reduces by half, about 6 minutes.
  • Pulse chicken livers, pan juices, and remaining 10 tablespoons butter in a food processor until smooth. Season with coarse salt and pepper. Pour into pan, and smooth with an offset spatula; refrigerate until set, about 2 hours.
  • Preheat oven to 375 degrees. Brush baguette with oil, and toast until golden. Sprinkle with fleur de sel.
  • Turn out pate from pan. Spread pate and quince jelly on crostini.

CHICKEN LIVER CROSTINI



Chicken Liver Crostini image

Provided by Barbara Kafka

Categories     quick, appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 8

12 1/4-inch-thick slices Italian or French bread
1/4 cup olive oil plus additional oil for crostini
1/4 cup loosely packed parsley or sage leaves
1/2 pound chicken livers, cleaned
2 small cloves garlic, smashed, peeled and coarsely chopped
5 anchovy fillets in oil, rinsed
Kosher salt and freshly ground black pepper to taste
1 teaspoon Hollands gin (strongly juniper-scented), optional

Steps:

  • Preheat the oven to 350 degrees. Place the bread slices on a baking sheet, and lightly brush top of each with some of the olive oil. Bake until the edges are a light brown and the centers are crisp, about 10 minutes.
  • While the crostini bake, place the parsley in a food processor, and process until finely chopped. Transfer to a small bowl, and set aside.
  • Place the livers, 1/4 cup olive oil and garlic in a 2 1/2-quart casserole with a tight-fitting lid. Cook, covered, at 100 percent power in a high-power microwave oven for 2 minutes. Stir well, re-cover, and cook for 1 minute.
  • Remove from the oven and uncover. Scrape the mixture into a food processor. Add the anchovies, and process until smooth. Taste, and add salt, pepper and gin.
  • Spread 1 rounded tablespoon of the chicken-liver mixture on each of the crostini. Sprinkle the tops with the reserved parsley or sage.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 3 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 1 gram, Sodium 280 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN LIVER MOUSSE CROSTINI WITH MARINATED BLACKBERRIES OR PARSLEY SALAD RECIPE - (1/5)



CHICKEN LIVER MOUSSE CROSTINI WITH MARINATED BLACKBERRIES or PARSLEY SALAD Recipe - (1/5) image

Provided by á-1983

Number Of Ingredients 24

CHICKEN LIVER MOUSSE
½ lb (250 g) chicken livers, trimmed
Salt and freshly ground pepper to taste
2 tbsp (30 mL) vegetable oil, divided
¼ cup (60 mL) finely chopped shallots
1 tsp (5 mL) chopped thyme
3 tbsp (45 mL) brandy or Cognac
¼ cup (60 mL) heavy cream
Large pinch ground allspice
6 tbsp (90 mL) unsalted butter, cold, diced
Marinated Blackberry Topping
1 tbsp (15 mL) balsamic vinegar
1 tsp (5 mL) maple syrup
¼ tsp (1 mL) finely grated orange zest
12 blackberries
12 slices baguette, cut ½ inch (1 cm) thick on bias
Parsley Salad Topping
Mix 1 tbsp (15 mL) thinly sliced shallots
½ tsp (2 mL) red wine vinegar.
Let stand 15 minutes
Add ½ cup (125 mL) loosely packed small flatleaf parsley leaves
½ tsp (2 mL) extra virgin olive oil
salt and pepper to taste
Toss to coat

Steps:

  • 1. For the chicken liver mousse, rinse livers and pat dry with paper towel. Season with salt and pepper. Heat 1 tbsp (15 mL) oil in large nonstick frying pan over medium-high heat. Cook livers, turning occasionally, until firm but still pink in middles, 4 to 6 minutes. Transfer to a blender. 2. Reduce heat to medium and add remaining 1 tbsp (15 mL) oil. Add shallots and thyme. Cook, stirring, until tender, about 3 minutes. Add brandy and reduce until syrupy, about 1 minute. Transfer shallot mixture to blender. 3. Add cream and allspice to blender. Cover and turn on machine. With motor running, gradually add butter until melted and smooth. Season aggressively with salt-it will taste less salty when cooled. Pour into a 2-cup (500-mL) container. Press plastic wrap against surface. Cover and refrigerate at least 6 hours and up to 1 week. 4. In a medium bowl, whisk vinegar, maple syrup and orange zest. Add berries and mix gently to coat. 5. Preheat broiler to high. 6. Place baguette slices on a foil-lined heavy-duty baking tray. Broil 4 inches (10 cm) from heat until lightly browned, 1 to 2 minutes per side. 7. Thickly spread chicken liver mousse on tops of crostini. (Save rest for another use.) Top each crostini with a blackberry. (Double or triple marinated blackberries for a heartier portion.) Drizzle any remaining marinade over crostini or top with Parsley Salad

TUSCAN CHICKEN-LIVER CROSTINI



Tuscan Chicken-Liver Crostini image

Provided by Nancy Harmon Jenkins

Categories     lunch, weekday, appetizer

Time 45m

Number Of Ingredients 9

3/4 pound chicken livers
1 medium yellow onion
1 clove garlic
2 tablespoons good-quality olive oil
1/4 cup dry white wine
1/4 cup chicken stock
1 tablespoon capers
Salt and freshly ground black pepper to taste
8 to 10 thin slices of crusty Italian or French bread

Steps:

  • Rinse the chicken livers under running water and pat dry with paper towel. Cut away any greenish discolored parts. Cut the onion in half and slice each half thinly. Mash the garlic with the flat blade of a knife and chop coarsely.
  • Heat the olive oil in a saute pan. Add onion and garlic and cook gently until onion is softened. Add chicken livers. Turn heat up to medium and cook briskly until livers are thoroughly browned.
  • Add white wine and chicken stock. Lower heat and simmer approximately 20 minutes, until livers are cooked through. Mash the livers with a fork, or pass them through a food mill to puree them. The texture should be more grainy than smooth. Mix with capers, taste for seasoning, and add salt and pepper to taste.
  • Serve with the sliced bread, either plain or toasted.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 2 grams, Sodium 253 milligrams, Sugar 1 gram, TransFat 0 grams

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