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
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
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.
SPICED CHICKEN LIVER MOUSSE
Provided by Florence Fabricant
Categories dips and spreads, appetizer
Time 35m
Yield About 2 cups
Number Of Ingredients 11
Steps:
- Melt 3 tablespoons fat in a 12-inch skillet. Add mustard, cardamom and cumin and sauté until spices sizzle and are fragrant. Add livers and sauté over medium-low heat, turning, until cooked but still pink inside, about 10 minutes. Remove livers from pan.
- Add 2 tablespoons fat, onion and ginger to skillet and sauté until soft, about 5 minutes. Add sherry, simmer about 5 minutes until somewhat reduced, stir in cream and cook until it starts to thicken. Transfer livers and contents of skillet to food processor and process until smooth. Season with salt and pepper.
- Spoon mousse into a crock or bowl and smooth the top. Melt 2 tablespoons remaining fat and pour onto surface of mousse. Use an additional tablespoon of fat if needed to cover the surface. Refrigerate at least 4 hours before serving. Scrape fat off before serving, or mix it into mousse.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 18 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 227 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN LIVER MOUSSE
Categories Condiment/Spread Milk/Cream Chicken Egg Bake Quick & Easy Cognac/Armagnac Chill Gourmet
Yield Makes 8 hors d'oeuvre servings
Number Of Ingredients 17
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Cook shallot in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 4 minutes. Add garlic and cook, stirring, 1 minute. Remove from heat and carefully add Cognac (use caution; if Cognac ignites, shake skillet), then boil until reduced to about 2 tablespoons, 1 to 2 minutes.
- Transfer to a blender and add livers and yolks, then purée until smooth. Add milk, flour, salt, pepper, nutmeg, and allspice and blend until combined. Pour into crock, skimming off any foam.
- Put crock in a larger baking pan and bake in a water bath until mousse is just set and a small sharp knife inserted in center comes out clean, about 55 minutes.
- Melt butter in a small saucepan over low heat, then remove from heat and let stand 3 minutes.
- Arrange bay leaves decoratively on top of mousse. Skim froth from butter, then spoon enough clarified butter over mousse to cover its surface, leaving milky solids in bottom of saucepan.
- Chill mousse completely, uncovered, about 4 hours. Bring to room temperature about 1 hour before serving.
CHICKEN LIVER MOUSSE WITH TRUFFLES - ... RECIPE
Provided by á-170456
Number Of Ingredients 14
Steps:
- Trim the livers of all connective tissue and cut away any green areas. In a glass or stainless steel bowl, combine the bay leaves, garlic, brandy and Marsala. Toss with the livers. Cover and refrigerate overnight. Drain the livers, reserving the marinade. Pat them dry with paper towels. In a large heavy skillet, heat the 4 tablespoons butter over medium-high heat. Add the livers, the reserved bay leaves, and garlic, and toss 20 seconds or until the livers lose their red color. Pour in the marinade and boil about 2 minutes. The livers should be firm but still pink inside. Scoop them out of the pan with a slotted spoon and set aside. Continue boiling down the liquid until all of it has evaporated and the butter sputters. Add the 2 tablespoons of stock to the pan and scrape the contents over the livers. Cool to room temperature. Puree the livers in a food processor until smooth. Season aggressively with salt and freshly ground pepper. Have a large bowl of ice handy. In a medium bowl, whip the 10 tablespoons butter with a portable beater at medium speed until fluffy. Gradually beat in the liver puree, then set the bowl over ice and continue beating at medium speed 8 to 10 minutes, or until the mixture has lightened in color and is very fluffy. Cover and refrigerate 1 to 2 hours. To serve, bring the mousse close to room temperature. Spoon it into individual 3-inch ramekins or crocks, or mound it in a 3-cup terrine. Sprinkle generously with the shaved truffle. Accompany with bite-sized pieces of crusty bread. This recipe yields 8 to 10 servings.
CHICKEN-LIVER MOUSSE
Provided by Pete Wells
Categories condiments, dips and spreads, appetizer
Time 30m
Yield Makes 3 half-pint jars
Number Of Ingredients 15
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.
More about "truffled chicken liver mousse recipes"
TRUFFLED CHICKEN MOUSSE RECIPE ON FOOD52
From food52.com
Cuisine FrenchCategory AppetizerServings 20-30
ALL ABOUT FRENCH LIVER MOUSSES | D'ARTAGNAN
From dartagnan.com
CHICKEN LIVER MOUSSE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN LIVER RAGù RIGATONI RECIPE - LIZ MERVOSH
From foodandwine.com
CHICKEN LIVER MOUSSE WITH MAPLE AND BRANDY | RICARDO
From ricardocuisine.com
CHICKEN LIVER MOUSSE - RECIPE WITH IMAGES - MEILLEUR …
From meilleurduchef.com
JULIA CHILD EASED MY FEARS OF MAKING CHICKEN LIVER MOUSSE
From thetakeout.com
EASIEST CHICKEN LIVER MOUSSE RECIPE | JAMES BEARD …
From jamesbeard.org
TRUFFLE CHICKEN LIVER MOUSSE — DUFOUR GOURMET
From dufourgourmet.com
TRUFFLED CHICKEN LIVER MOUSSE
From pinterest.ca
CHICKEN LIVER MOUSSE - TINHORN
From tinhorn.com
TRUFFLED CHICKEN LIVER MOUSSE - VERNALISA'S RECIPE BOARD
From tapatalk.com
CHICKEN LIVER MOUSSE RECIPE | CHICKEN LIVERS, CHICKEN LIVER MOUSSE ...
CHICKEN LIVER MOUSSE WITH SAUTéED APPLES | RICARDO
From ricardocuisine.com
CHICKEN LIVER MOUSSE WITH TRUFFLES: SPUMA DI FEGATI CON TARTUFO
From fooddiez.com
COUNTRY-STYLE CHICKEN LIVER MOUSSE RECIPE | EATINGWELL
From eatingwell.com
TRUFFLED CHICKEN LIVER MOUSSE - MASTERCOOK
From mastercook.com
TRUFFLED CHICKEN LIVER MOUSSE | RECIPE | CHICKEN LIVER MOUSSE, …
From pinterest.ca
CHICKEN LIVER MOUSSE | CANADIAN LIVING
From canadianliving.com
FOOD NETWORK CANADA | BEST EASY RECIPES & COOKING TIPS
From foodnetwork.ca
TRUFFLED CHICKEN LIVER MOUSSE | RECIPE | CHICKEN LIVER MOUSSE, …
From pinterest.co.uk
CHICKEN LIVER MOUSSE WITH TRUFFLES RECIPE - COOKING INDEX
From cookingindex.com
CHICKEN LIVER MOUSSE WITH TRUFFLE AND SWEET WINE JELLIES WITH ...
From winedharma.com
TRUFFLED CHICKEN LIVER MOUSSE | RECIPE | CHICKEN LIVER MOUSSE, …
From pinterest.com.au
TRUFFLED CHICKEN LIVER MOUSSE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHICKEN LIVER MOUSSE WITH TRUFFLES: SPUMA DI
From recipebridge.com
TRUFFLED CHICKEN LIVER MOUSSE – RECIPES NETWORK
From recipenet.org
CHICKEN LIVER MOUSSE WITH TRUFFLES ... RECIPE - COOKEATSHARE
From cookeatshare.com
TRUFFLED CHICKEN LIVER MOUSSE RECIPE | INA GARTEN | FOOD NETWORK
From mastercook.com
CHICKEN & PORK LIVER MOUSSE WITH TRUFFLES PATE - IGA
From iga.net
CHICKEN LIVER MOUSSE WITH TRUFFLES: SPUMA DI FEGATI CON TARTUFO
From plain.recipes
CHICKEN LIVER MOUSSE PATE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love