SHALLOT JAM
Chef Bill Taibe's sweet-and-savory shallot jam is a perfect complement to his Whipped Chicken Livers on toasted bread.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium-high heat. Add shallots and thyme; season with salt and pepper. Cook, stirring, until shallots are golden, about 3 minutes. Add sugar and cook, stirring, until bubbling and carmelized. Add both vinegars and cook until thickened.
- Stir in vincotto and remove from heat. Remove thyme sprigs and discard. Let cool before using.
CHOPPED CHICKEN LIVERS
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Rinse the livers and pat dry with a kitchen towel. Clean the livers, by trimming and discarding any visible fat, green parts, or membrane. Set the livers aside.
- In a large saute pan, over medium heat, heat 2 tablespoons of the chicken fat and add the onions. Cook, stirring occasionally, until golden brown, about 10 to 12 minutes. Transfer the onions to a plate with a slotted spoon. Wipe out the pan.
- Spread the livers out in a single layer on a sheet pan and season with the salt and pepper. Raise the heat to high, add 2 tablespoons of the fat to the pan and when the fat begins to shimmer, lay the livers in the pan in a single layer. Working in batches, cook the livers turning each over once, until browned, about 2 to 2 1/2 minutes per side. Transfer the livers to the plate with the onions. Repeat with 2 tablespoons fat and remaining livers. Cool.
- Coarsely chop the livers with a knife (don't be tempted to use a food processor). In a medium bowl, gently combine the livers with the eggs, onions, and remaining 2 tablespoons fat. Season with salt and pepper to taste. Refrigerate for 2 hours before serving. Serve with toast and cornichons if desired.
- Serving suggestion: Toasted rye or pumpernickel bread and cornichons .
- In a small saucepan combine the chicken fat or skin, thyme, garlic, and water. Bring the mixture to a simmer over medium-low to medium heat. Cook until the fat has rendered (liquefied) and the skin becomes crispy, about 35 to 45 minutes. (Adjust the heat, as needed, to keep the skin from browning too quickly.) Set the chicken fat aside to cool slightly. Strain into a small bowl. If desired reserve the crispy skin. Refrigerate, covered, for up to one week.
- Yields: about 1/2 cup
WHIPPED CHICKEN LIVERS WITH SHALLOT JAM
Silky whipped chicken livers and shallot jam on toast makes a sophisticated appetizer for any dinner party. The recipe comes from chef Bill Taibe of LeFarm in Westport, Connecticut.Also try:Shad Roe with Beets, Bacon, and Balsamic
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 12
Steps:
- Place raisins in a medium heatproof bowl. Place red wine in a small saucepan and bring to a boil over high heat. Pour wine over raisins; cover bowl with plastic wrap and let stand until raisins are plump, at least 2 hours. Drain.
- Heat 2 tablespoons butter in a large skillet over high heat until melted. Add shallots and reduce heat to medium-high. Cook, stirring, until shallots are caramelized, 2 to 3 minutes. Remove shallots from skillet and set aside.
- Increase heat to high and add 2 tablespoons butter. Add chicken livers and season with salt and pepper; cook until lightly browned, 2 to 3 minutes. Return shallots to skillet along with both vinegars. Cook until liquid is reduced by half. Remove from heat and let cool completely.
- Transfer chicken liver mixture and cooking liquid to the bowl of a food processor. Add remaining 12 tablespoons butter and process until smooth. Add saba and pulse to combine; strain through a fine mesh sieve. Cover and transfer to refrigerator until chilled.
- Serve whipped chicken liver on toasted bread with jam. Sprinkle with soaked raisins and sea salt.
CHICKEN LIVER PâTé WITH RED ONION JAM
Provided by Valerie Bertinelli
Categories appetizer
Time 3h45m
Yield 8 servings
Number Of Ingredients 18
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 LIVERS ON TOAST
Not just for stuffings and pâtés, pan-fried chicken livers make a good-value starter or light lunch
Provided by Barney Desmazery
Categories Dinner, Lunch, Starter
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Pick over the livers, cutting away any fatty bits and sinew, then pat the livers dry. Place the shallot, parsley and capers into a bowl and drizzle with half the olive oil and 1 tbsp of the Sherry vinegar.
- Toast the bread (preferably on a griddle but a toaster is fine). Toss the livers in the flour and cayenne pepper, and season generously with salt and pepper. Heat the rest of the oil in a frying pan and fry the livers over a really high heat for 4-5 mins until brown and crisp on the outside and cooked, but still a little pink in the middle. Splash remaining vinegar into the pan and bubble down for 1 min.
- Tip the contents of the pan in with the shallot and parsley, toss everything together, season to taste, then pile onto the toasted bread. Season with a little crunchy sea salt and serve.
Nutrition Facts : Calories 221 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.83 milligram of sodium
CHICKEN-LIVER TOASTS WITH SHALLOT JAM
Recipe by Vinny Dotolo and Jon Shook, who spent a month perfecting their creamy chicken-liver mousse, topped with jam of sweet shallots and balsamic vinegar.F&w Magazine, January 2010 from: Dinner Party for a new Decade.
Provided by Manami
Categories < 4 Hours
Time 2h5m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- CHICKEN-LIVER MOUSSE:.
- In a large skillet, melt 2 tablespoons of the butter.
- Season the livers with salt and pepper.
- Cook over high heat until browned, 2 minutes per side.
- Transfer to a paper-towelled plate.
- Melt 2 tablespoons of the butter in the skillet.
- Add the onion and thyme and cook over moderate heat, stirring, until the onion is softened, 10 minutes.
- Add the livers and cook, stirring, until heated through, 2 minutes; let cool.
- Discard the thyme.
- In a food processor, puree the livers and the remaining 6 tablespoons of butter until smooth.
- Strain through a fine sieve and season well with salt.
- Press plastic wrap onto the surface and refrigerate until chilled.
- SHALLOT JAM:.
- While livers are cooling, prepare the jam.
- In a skillet, heat the oil.
- Add the shallots and cook over moderate heat, stirring until softened, 10 minutes.
- Add the vinegar and sugar and cook until thick and jam-like, 5 minutes.
- Season with salt.
- ASSEMBLY:.
- Brush the warm toasts with oil, rub with garlic and spread the liver mousse on top.
- Garnish with the Shallot Jam and serve.
Nutrition Facts : Calories 2792.2, Fat 43.7, SaturatedFat 14.2, Cholesterol 187.5, Sodium 5573.2, Carbohydrate 502.7, Fiber 27.7, Sugar 25.2, Protein 88.1
CHICKEN-LIVER MOUSSE WITH RASPBERRY JELLY
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
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 PâTé
You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.
Provided by Sam Sifton
Categories dinner, dips and spreads, appetizer, main course
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
- Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
- Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 9 grams, Sodium 225 milligrams, Sugar 2 grams, TransFat 1 gram
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