Stove Top Smoker Chicken Liver Mousse With Pumpernickel Melba To Recipes

MOUSSE DE FOIE DE VOLAILLE - CHICKEN LIVER MOUSSE

Steps:

• Put the chicken liver, shallots, salt and pepper in a food processor or blender, and whizz this until it is very finely chopped.
• Add the 2 eggs. Blend this in to further smooth everything.
• Once the mixture is nicely blended, add the very hot to boiling milk, and mix this on a low speed. The mousse will become a light color.
• Add now the allspice and the Port, and blend this in nicely.
• Divide this mixture into 6 ramekins. Put the ramekins in a pan to which you add 1/2" or so of water, and put this into a preheated 400F oven for about one half hour.
• You know it's done when it is firm, like a cooked cake.
• You can serve this cold as a pate, but also warm on grilled, thin white toast upon which you have spread an onion marmalade.
• The yield is difficult to talk about, because some people will eat the content of the ramekin, whereas others are happy with just a few slices!

CHICKEN LIVER MOUSSE (PATE)

Steps:

• Over medium heat, saute' the onions in the olive oil in a heavy skiller for about 5 minutes until the onions turn glossy. Add the chicken livers and saute' for another 10 minutes, until just cooked. Cool to room temperature.
• Transfer the mixture to a food processor, add the Cognac, mustard, salt, pepper and nutmeg, and process until smooth. Add the butter, 6 tablespoons (3 ounces) at a time, processing each time until the butter is absorbed.
• Scrape the mousse into a pretty serving bowl and chill for 2 hours or more before serving.

CHICKEN LIVER MOUSSE

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.

STOVE TOP SMOKER CHICKEN LIVER MOUSSE WITH PUMPERNICKEL MELBA TO

Steps:

• Trim as much fat and connective tissue as possible from livers (you'll find most of both where the two lobes of the liver meet), dropping the livers into a small bowl as you work.
• Pour the milk over them, cover with plastic wrap, and refrigerate for 4 to 24 hours.
• Drain the livers and pat them dry as you can with several changes of paper towels. Season all sides of the livers generously with salt and pepper and arrange them side-by-side in a perforated 8 x 11-inch aluminum foil pan.
• Set up the smoker, using the wood chips and smoke the livers over medium heat until just a trace of pink remains in the center and the livers feel slightly springy and not too firm to the touch, about 12 minutes. Remove the smoker from heat and let stand, covered, for 5
• minutes. Lift the livers with tongs to a plate and let cool to room temperature.
• While the livers are smoking and cooling, heat the oil and 1 tablespoon of the butter in a medium skillet over medium-low heat until the butter is foaming. Stir in the onion, season lightly with salt and cook, stirring often, until tender and golden brown, about 15 minutes.
• Scrape into a small bowl and stir in the port and parsley.
• Grind the livers in a food processor fitted with a metal blade until they are finely chopped.
• Scrape the onion mixture into the processor and add the remaining 3 tablespoons butter, cut into small pieces. Process until the mousse is smooth but tiny bits of the onion are still visible. Scrape the mixture into a small serving bowl and refrigerate at least one day, or up to three days. Bring the mousse to room temperature at least one hour before serving.
• To make the toasts (up to 4 hours before serving), preheat the oven to 350ºF. If necessary, but the bread so one face of the loaf is no more than about 3 inches across. With a bread knife, cut the trimmed loat into very thin slices with a gentle sawing motion, arranging the slices on a baking sheet as you go. Bake the bread until crisp, about 6 minutes. The edges.
• will probably curl up as the bread toasts, that is fine. Cool the toast to room temperature.
• To serve, scatter the toasted nuts, if using, over the mousse and serve with the pumpernickel melba toasts.