Chicken Liver Mousse Wgreen Apple And Toasted Waln... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Goes great on party rye,toast squares or crackers Ingredients:
1# chicken livers-2 cups |
10 tbs. butter -1 1/4 sticks-at room tempature |
1/2 medium red onion-finely chopped-about 1/2 cup |
1 small granny smith apple-peeled and shredded-about 1 cup |
1 tbs. balsamic vinegar |
1/4 cup dry sherry,maderia,white port,cognac or brandy |
2 tbs. heavy cream |
pinch of nutmeg or mace |
3/4 tsp. salt |
1/4 tsp. pepper |
1/3 cup toasted walnuts |
Directions:
1. Clean livers,removing any fat, membranes or green patches. rince under cold water and place in a sieve to drain.pat dry with a towel.
2. in a large skillet,melt 2 Tbs. butter, over medium high heat, saute onions for about 5 minutes, until soft. add apples and cook for 5-6 minutes or until apples are soft and their liquid has evaporated..
3. add vinegar and cook till it evaporates.
4. place in bowl of food processor with metal chopping blade.
5. in same skillet add 2 Tbs. butter and over medium high heat,saute livers,turning to brown evenly.if livers gives off a lot of liquid,pour out.don't want livers to boil.livers should be pink inside.place in processor.
6. add liquor to skillet and heat for about 1 minute,scrapping up fond.
7. pour into processor and add cream , nutmeg or mace, salt and peper and pulse on/off till mixture is a smoth paste.
8. place in a medium bowl and let cool to room tempature(stirring helps to cool)
9. when cool. add remaining 6 Tbs. butter and beat with a wooden spoon to make a light and smooth paste.
10. cover with plastic wrap,make sure it is pressed down on mousse,to prevent browning. refrigerate for at least 2 hours(best over night) let mousse come to room tempature before serveng.left over will last for 2 weeks refrigerated
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