Chicken Liver Mousse wgreen Apple And Toasted Walnuts
From robertg 16 years agoIngredients
- 1# chicken livers-2 cups shopping list
- 10 Tbs. butter -1 1/4 sticks-at room tempature shopping list
- 1/2 medium red onion-finely chopped-about 1/2 cup shopping list
- 1 small granny smith apple-peeled and shredded-about 1 cup shopping list
- 1 Tbs. balsamic vinegar shopping list
- 1/4 cup dry sherry,maderia,white port,cognac or brandy shopping list
- 2 Tbs. heavy cream shopping list
- pinch of nutmeg or mace shopping list
- 3/4 tsp. salt shopping list
- 1/4 tsp. pepper shopping list
- 1/3 cup toasted walnuts shopping list
How to make it
- 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.
- 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..
- add vinegar and cook till it evaporates.
- place in bowl of food processor with metal chopping blade.
- 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.
- add liquor to skillet and heat for about 1 minute,scrapping up fond.
- pour into processor and add cream , nutmeg or mace, salt and peper and pulse on/off till mixture is a smoth paste.
- place in a medium bowl and let cool to room tempature(stirring helps to cool)
- when cool. add remaining 6 Tbs. butter and beat with a wooden spoon to make a light and smooth paste.
- 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
People Who Like This Dish 2
- organicmama CA
- dandelion Ashland, NE
- robertg MO
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