Chicken Liver Mousse Crostini With Pepper Jelly Recipe 45

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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 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 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 AND CARAMELIZED ONION CROSTINI



Chicken Liver and Caramelized Onion Crostini image

A good recipe for chicken liver pâté is critical. This is not your grandmother's chopped liver; my version is supremely silky and light, with a hint of brandy. The chicken liver as well as the crostini toasts can easily be made a day ahead: refrigerate the liver, pressing plastic wrap directly on the surface, and store the crostini in an airtight container.

Yield serves 6

Number Of Ingredients 15

2 tablespoons unsalted butter
1 medium onion, coarsely chopped
Kosher salt and freshly ground black pepper
2 garlic cloves, minced
1 pound chicken livers, trimmed and rinsed
1/2 cup brandy or Cognac
1 tablespoon Dijon mustard
1/2 cup chicken stock
2 tablespoons heavy cream
Crostini (recipe follows)
Chopped fresh flat-leaf parsley
1 baguette, sliced 1/2 inch thick on a slight diagonal
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
(makes 24 slices)

Steps:

  • Place a large skillet over medium-high heat and add the butter. When the butter has melted, add the onion and sauté until caramelized, about 10 minutes; season with salt and pepper. Transfer a quarter of the caramelized onion to a plate and set aside for the garnish.
  • Add the garlic and chicken livers to the pan. Sauté for a couple of minutes until the livers begin to brown but are still slightly pink in the center; season with salt and pepper. Carefully, pour the brandy into the pan. If it flames up, shake the pan to put out the fire. Cook for a minute until the alcohol has evaporated. Mix in the mustard and stock, and continue to cook until the liquid is reduced by half, 3 to 5 minutes; it should still be pretty soupy. Don't cook the livers fully through as they tend to dry out and get a grainy texture. Stir in the heavy cream.
  • Transfer everything to a food processor and puree for a minute or two until completely smooth, scraping down the sides of the processor as needed; season again with a little salt and pepper. Set aside to cool.
  • To serve, spoon a generous tablespoon of the chicken liver on each crostini and top with the reserved onions. Arrange on a platter and sprinkle with parsley.
  • Preheat the oven to 350°F.
  • Brush the bread on both sides with olive oil and arrange side by side on a baking sheet; season lightly with salt and pepper. Bake until light brown and crisp, about 10 minutes. Flip the slices over or rotate the pan if some are cooking faster than others. Let cool completely. Alternatively, you can brown the bread on a hot grill or with a panini press, which will impart a light smoky flavor.

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.

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