Chicken Liver Mousse With Riesling Thyme Gelée Recipes

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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 WITH RIESLING-THYME GELéE



Chicken Liver Mousse with Riesling-Thyme Gelée image

Provided by Bon Appétit Test Kitchen

Categories     Condiment/Spread     Wine     Appetizer     Christmas     Thyme     Christmas Eve     Bon Appétit     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 3 cups

Number Of Ingredients 18

Mousse:
1 pound chicken livers, cleaned
4 cups milk, divided
2 cups (4 sticks) unsalted butter, room temperature, divided
3 tablespoons finely chopped shallots
3 sprigs thyme
2 tablespoons Calvados (apple brandy)
2 teaspoons kosher salt plus more
1/2 teaspoon freshly ground black pepper
Gelée and toasts:
1 teaspoon unflavored gelatin
2 teaspoons sugar
3/4 cup sweet (Auslese) Riesling
Fresh thyme sprigs or leaves (optional)
16 1/4"-thick slices white sandwich bread, each cut into 4 triangles
Melted unsalted butter
Special Equipment
Small (2-4-ounce) glass jars or bowls

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.

CHICKEN LIVER MOUSSE



Chicken Liver Mousse image

Provided by Nancy Fuller

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
1 medium yellow onion, chopped
3 sprigs fresh thyme
1 pound chicken livers, cleaned
1 teaspoon kosher salt
1/4 teaspoon ground white pepper
1/2 cup brandy
1/2 cup heavy cream
Toasted baguette slices, for serving
Sliced pickled red onions, for garnish

Steps:

  • Melt the butter in a large skillet over medium heat. Add the onions and thyme and cook until the onions are softened, about 3 minutes. Add the chicken livers and cook until firm but still pink inside, about 3 minutes.
  • Remove the skillet from heat, add the salt, pepper and brandy, and deglaze the pan by stirring and scraping up the brown bits from the bottom; cool.
  • Remove the thyme stems from the skillet, transfer the chicken liver mixture to a blender, puree until smooth and transfer to a bowl.
  • In another medium bowl, use an electric hand mixer to whip the heavy cream to medium peaks. Fold the whipped cream into the liver mixture, taste and adjust the seasoning. Cover with plastic wrap and chill for 30 minutes.
  • Serve the mousse with toasted baguette slices and garnish with pickled onions.

CHICKEN LIVER MOUSSE WITH BURNT HONEY GELéE



Chicken Liver Mousse With Burnt Honey Gelée image

This has become a Staplehouse all-star. We simplified it a bit, setting it in jars rather than the buttery pastry crust it's served in at the restaurant. Don't worry: We didn't mess with the shamelessly high ratio of butter and cream to liver.

Yield Makes about 2 cups

Number Of Ingredients 21

1/2 teaspoon pink curing salt (optional)
2 teaspoons kosher salt, plus more
8 ounces fresh chicken livers, sinews removed, patted dry
2 tablespoons vegetable oil
2 medium shallots, chopped
1 garlic clove, crushed
2 bay leaves
1 teaspoon thyme leaves
1/2 teaspoon freshly ground white pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup sherry vinegar
1/4 cup red wine
1/4 cup brandy
1 cup heavy cream
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
4 tablespoons apple cider vinegar, divided
1/4 teaspoon unflavored powdered gelatin
1/4 cup honey
Toast points or crackers (for serving)
2 shallow (8-oz.) jars or ramekins

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



Chicken Liver Mousse image

Provided by Kristen Kish

Categories     condiments, dips and spreads, project, appetizer

Time 6h20m

Yield 4 to 6 servings.

Number Of Ingredients 10

6 ounces chicken livers, cleaned, rinsed, and patted dry
Salt, pink peppercorns, for seasoning
Grapeseed oil or canola oil, for searing
1 shallot, finely minced
4 sprigs thyme, leaves only
1 teaspoon chopped marjoram
Zest of 1 lemon
1 tablespoon cognac
¼ cup heavy cream, warm
¾ cup cold unsalted butter, cubed

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.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 29 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 17 grams, Sodium 213 milligrams, Sugar 1 gram, TransFat 1 gram

CHICKEN LIVER MOUSSE



Chicken Liver Mousse image

For a gift that will impress any foodie, prepare a jar of this savory appetizer spread from TV chef Nora Singley.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 3/4 cups

Number Of Ingredients 17

1/2 cup (1 stick) unsalted butter
1 pound fresh chicken livers, trimmed and patted dry
Coarse salt and freshly ground black pepper
5 shallots, sliced
2 ripe Bartlett pears, cored and chopped
3 large fresh thyme sprigs, plus more for garnish
3 whole cloves
2 sticks cinnamon
1 tablespoon light-brown sugar
1/4 cup pear brandy
3 tablespoons heavy cream
2 tablespoons aged balsamic vinegar or Balsamic Syrup
3/4 teaspoon freshly grated nutmeg
Clarified Butter, melted
Maldon sea salt, for serving
Red Onion and Golden Raisin Jam, for serving
Toasts or fruit and nut bread slices, for serving

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 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 Pete Wells

Categories     condiments, dips and spreads, appetizer

Time 30m

Yield Makes 3 half-pint jars

Number Of Ingredients 15

3 (1-cup) canning jars
1 pound chicken livers
Olive oil
Kosher salt
Freshly ground black pepper
1 cup thinly sliced sweet white onions
2 medium shallots, thinly sliced
4 cloves garlic, thinly sliced
1 tablespoon thyme leaves
1 star anise
1 teaspoon sherry vinegar, plus more to taste
1 tablespoon Cognac or aged rum
1/4 pound butter, cool but not cold, cut into medium chunks
Sliced and toasted bread
Pickled cherries

Steps:

  • Clean and dry the canning jars.
  • Trim the sinew and any green patches from the livers. Rinse and dry them on paper towels.
  • In a 12-inch skillet, heat 2 tablespoons olive oil until very hot. Sauté the livers, letting them caramelize on one side before flipping them. (If the pan threatens to smoke or blacken, immediately lower the heat; otherwise the juices will become too bitter to use.) When the livers are well browned but medium-rare inside, about 4 minutes, turn off the heat and transfer them to the bowl of a food processor. Season with 1 teaspoon kosher salt and 1?8 teaspoon pepper.
  • Add another tablespoon of oil to the pan and sweat the onions, shallots, garlic, thyme and star anise over low heat, covered, until soft, about 10 minutes. Raise the heat and deglaze the pan with the vinegar and Cognac or rum until evaporated. Discard the star anise and transfer the onion mixture to the food processor.
  • While the onions are still warm, purée with the livers and butter until smooth. Taste, adding more salt, pepper or vinegar as needed.
  • Transfer to the jars. Wipe the inside lip of the jars clean with a damp cloth. Slowly pour enough olive oil over the mousse to just cover. Screw on the lids. Let cool before moving the jars to the refrigerator, where they can keep for a few days. Serve chilled with toasted, sliced bread and sweet-and-sour cherries.

CHICKEN LIVER MOUSSE



Chicken Liver Mousse image

Make and share this Chicken Liver Mousse recipe from Food.com.

Provided by William Uncle Bill

Categories     Spreads

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

6 cups water
10 black peppercorns
1 cup finely chopped celery
2 large bay leaves
1 lb chicken liver
6 tablespoons unsalted butter
3 garlic cloves, minced
1/2 cup minced onion
1 tablespoon cognac
2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon ground allspice
5 teaspoons water-packed green peppercorns (divided)
1/4 cup whipping cream

Steps:

  • In a large saucepan or cooking pot, add water and bring to boil.
  • Add black peppercorns, celery, and bay leaves.
  • Reduce heat and simmer for 10 minutes.
  • Add chicken livers and cook gently for another 10 minutes.
  • Drain, remove livers and set aside.
  • In a small saucepan, heat butter, add onion and garlic and cook until onion is translucent, about 4 minutes.
  • Transfer onion/garlic to a food processor.
  • Add chicken, cognac, salt, thyme, allspice and four teaspoons of green peppercorns.
  • Process until smooth.
  • Pour in whipping cream, process until incorporated and transfer to a mixing bowl.
  • Stir in remaining 1 teaspoon of green peppercorns.
  • Mold into small ramekins and refrigerate.
  • Unmold before serving.
  • Serve with toast points or crackers of your choice.

Nutrition Facts : Calories 176.5, Fat 14.2, SaturatedFat 8.1, Cholesterol 229.3, Sodium 640.1, Carbohydrate 2.2, Fiber 0.5, Sugar 0.7, Protein 10.1

CHICKEN LIVER MOUSSE



Chicken Liver Mousse image

A rich, custardlike mousse is included on the paté plate with high success at La Boucherie. Liver loves bacon, so fry a few pieces and enjoy this highly palatable first course. -Matthew Lawrence, Vashon, Washington

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 1-1/3 cups.

Number Of Ingredients 11

1/2 cup water
1/3 cup chopped onion
4 bay leaves
4 fresh thyme sprigs
1 garlic clove, peeled
1/2 pound chicken livers
1 tablespoon brandy
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/4 cups butter, softened
Assorted crackers

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.

Nutrition Facts : Calories 233 calories, Fat 24g fat (15g saturated fat), Cholesterol 138mg cholesterol, Sodium 237mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

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