Wednesday, January 2, 2013
I hope everyone had a good New Years and the new year will be a good year for everyone. I actually made it without falling asleep before midnight. That was with the help of some sparkling wine and Chicken Liver Mousse.
This recipe is one I found on Epicurious. It is an easy recipe, but it does take time. Plan on starting this a day before you plan on serving it. It is delicious!
Chicken Liver Mousse with Riesling - Thyme Gelee
1 lb chicken livers, cleaned
4 C milk,divided
2 C - 4 sticks unsalted butter at room temperature
3 Tbs finely chopped shallots
3 sprigs thyme
2 Tbs Calvados or Apple brandy
2 tsp kosher salt
2 tsp fresh ground pepper
Mellow the flavor of the chicken livers by placing them in a bowl with 2 C milk.
Chill for 2 hours, drain, return livers to the same bowl and cover again with 2 C milk. Cover and chill for 2 more hours or overnight. Drain, discard milk and pat livers dry with paper towels. Try to get the livers as dry as possible.
Melt 2 Tbs butter in a large skillet over medium.- low heat. Add the shallots and thyme and cook stirring occasionally until shallots are very soft, about 10 minutes.
Add livers increase heat to medium and cook turning once until livers are firm but still pink inside,about 4 minutes. Remove pan from heat and add the Calvados, return to heat and cook until the Calvados is reduced by half about 30 seconds. Discard thyme.
Using a rubber spatula press mousse through the strainer. Rinse and dry the strainer and strain the mousse again. The mousse should be smooth. Divide among small jars or bowls
Chill until firm 1-2 hours.
Riesling- Thyme Gelee
1 tsp gelatin
2 tsp sugar
3/4 C sweet Riesling
Place 1/4 C water in a medium microwave safe bowl. Sprinkle gelatin over the water and let stand until gelatin softens, about 10 minutes. Microwave gelatin until gelatin dissolves and is clear, about 30 seconds. Add sugar and stir until dissolved, stir in wine.
Spoon gelee over mousse forming a 1/4" layer. Top with thyme sprigs or leaves. Cover with plastic wrap and refrigerate until firm.
Let mousse soften slightly at room temperature for 30 minutes before serving.
Serve with toasted baguettes or crackers.
Makes 3C mousse