Chicken Liver Mousse With Raspberry Jelly Recipes

CHICKEN-LIVER MOUSSE WITH RASPBERRY JELLY

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 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.

CHICKEN LIVER PâTé WITH RED ONION JAM

Steps:

• For the chicken liver pâté: Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the yellow onions and garlic and cook until softened, 5 minutes. Stir in the coriander, pepper, allspice and some salt.
• Increase the heat to medium high and add the chicken livers. Cook, stirring occasionally, until golden brown on the outside but still pink inside, about 3 minutes. Add the heavy cream. Transfer the mixture to a food processor and puree until smooth.
• With the motor running, add the remaining 7 tablespoons butter in three batches and process until fully incorporated. Add the brandy and pulse to incorporate. Season with salt.
• Transfer the pâté to a bowl, cover, and refrigerate until firm, at least 3 hours and up to overnight.
• For the red onion jam: Heat the olive oil in a medium skillet over medium heat. Add the red onions, thyme and 1/4 teaspoon salt. Cook, stirring occasionally, until softened, about 8 minutes.
• Add the wine and simmer, stirring occasionally, until most of the wine has evaporated, about 10 minutes. Add the vinegar and sugar and cook, stirring often, until the onions are very tender and the liquid is syrupy, 3 to 4 more minutes.
• Cool the jam to room temperature, and then refrigerate until ready to serve. Serve warm or room temperature
• To serve, spread baguette slices with pâté and top with red onion jam.

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 WITH BURNT HONEY GELéE

Steps:

• If using curing salt, combine with 2 tsp. kosher salt in a small bowl. Sprinkle livers with salt mixture and chill, uncovered, 1 1/2-2 hours. Rinse and pat dry with paper towels.
• Heat oil in a large saucepan over high. Arrange livers in a single layer in saucepan and cook until browned on both sides but still rare in the center, about 45 seconds per side. Transfer to a paper towel-lined plate.
• Reduce heat to medium-low and cook shallots and garlic in same saucepan, stirring often, until shallots are translucent, about 3 minutes. Add bay leaves, thyme, white pepper, cinnamon, cloves, and vinegar and simmer, stirring, until liquid is almost completely evaporated, about 1 minute. Add wine and simmer, swirling pan often, until liquid is almost completely evaporated, about 2 minutes. Repeat with brandy, then add cream and bring to a simmer. Cook until reduced by half, about 5 minutes. Pluck out bay leaves; discard. Let mixture cool slightly.
• Blend cream mixture and livers in a blender until smooth, about 2 minutes. With motor running, add butter a piece at a time, blending until smooth before adding more. Strain mousse into a large measuring glass; season with kosher salt. Carefully pour into jars, dividing evenly, and cover with plastic wrap, pressing directly onto surface. Chill until set, at least 4 hours.
• Combine 2 Tbsp. vinegar and an ice cube in a small bowl; sprinkle gelatin over top.
• Heat honey in a small saucepan over medium-high, swirling often, until nearly black, bubbling, and just starting to smoke, about 5 minutes. Remove from heat and add remaining 2 Tbsp. vinegar, whisking until smooth. Add gelatin mixture and whisk until dissolved. Strain gelée into a small measuring glass and let cool.
• Carefully pour gelée over chilled chicken liver mousse, dividing evenly. Chill until gelée is set, at least 4 hours.
• Let mousse sit at room temperature 30 minutes before serving with toast.
• Mousse can be made 3 days ahead. Keep chilled. Mousse can be topped with gelée 2 days ahead. Keep chilled.

CHICKEN-LIVER MOUSSE

Steps:

• Pick over the chicken livers. Discard any black spots and connecting membranes. Put the livers in a bowl and add the wine. Set aside and let stand one hour. Drain.
• Put the livers into the container of a food processor or electric blender and add the salt, pepper, Cognac and nutmeg. Start blending while adding the pieces of butter, a few at a time.
• Gradually add the cream. There should be about four cups. Butter eight ramekins or individual baking dishes, each with a volume of about 10 or 11 tablespoons. Pour an equal portion of the mixture into each ramekin.
• Cover each closely with clear plastic wrap and arrange the ramekins on one or two steamer racks.
• Bring water to the boil in the bottom of a steamer. Place the steamer rack or racks over the water and cover closely. Steam 10 minutes. Immediately turn off the heat.
• Let the ramekins stand 15 minutes. To unmold, run a knife around the custard. Invert the ramekins, one at a time, over individual serving plates. Serve with creamed tomato sauce.

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 MOUSSE

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.

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

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

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.

CHICKEN LIVER MOUSSE WITH RIESLING-THYME GELéE

Steps:

• For mousse:
• Mellow the flavor of the chicken livers by placing them in a glass bowl with 2 cups milk. Cover; chill for 2 hours. Drain; discard milk. Return livers to same bowl, add the remaining 2 cups milk, cover, and chill for 2 more hours (or overnight). Drain; discard milk and rinse livers. Pat dry with paper towels.
• Set a fine-mesh strainer over a medium bowl; set aside. Melt 2 tablespoons butter in a large skillet over medium-low heat. Add shallots and thyme and cook, stirring occasionally, until shallots are very soft, about 10 minutes. Add livers, increase heat to medium, and cook, turning once, until livers are firm but still pink inside, about 4 minutes. Remove pan from heat and stir in Calvados. Return to heat; cook until Calvados is reduced by half, about 30 seconds. Discard thyme.
• Transfer liver mixture to a food processor; add 2 teaspoons salt and pepper. Process until smooth. With processor running, add remaining butter by tablespoonfuls until all butter is incorporated. Transfer mousse to prepared strainer. Using a rubber spatula, press mousse through strainer. Rinse and dry strainer, then strain mousse again, discarding solids in strainer. Divide among small jars. Chill until firm, 1-2 hours.
• For gelée and toasts:
• Place 1/4 cup water in a medium microwave-safe bowl. Sprinkle gelatin over water and let stand until softened, about 10 minutes. Microwave gelatin mixture until gelatin dissolves and mixture becomes clear, about 30 seconds. Add sugar; stir until dissolved. Stir in wine.
• Spoon gelée over mousse in jars, forming a 1/4" layer (not all gelée may be used). Top each jar with thyme sprigs or leaves, if desired. Cover with plastic wrap and refrigerate until gelée is set, about 1 hour. DO AHEAD: Can be made 3 days ahead. Keep chilled.
• Preheat oven to 450°F. Arrange bread triangles on a rimmed baking sheet. Brush with melted butter. Bake until golden brown, about 5 minutes. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
• Let mousse soften slightly at room temperature for 30 minutes before serving with toasts.