Anitalectric suggested this adventurous theme and we went gaga for it. And so, we want to see dishes you set aflame on purpose, like torched desserts and flambés. But we beg of you: be very careful in your recipe developing! We don't want anybody losing their eyebrows.
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What you'll need for the mousse: chicken livers, butter, Grand Marnier, heavy cream, onion, thyme, garlic and capers.
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A butter sculpture!
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The onion, garlic and thyme take a buttery bath.
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In go the livers!
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Make sure your livers are nice and fresh -- they should be a deep pink color.
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They half-poach, half-sauté in the butter and aromatics.
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After 5 or 6 minutes, the livers should look like this -- and the centers will still be a little pink.
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Time for a generous wash of Grand Marnier.
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Make sure to stand back and light the booze quickly -- we had a little trouble with our lighter, and Amanda nearly singed off her eyebrows when the warm liquor started to emit fumes, which then ignited. Luckily, a crisis was averted.
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With the fire out, we spread the livers on a sheet pan and put them in the fridge for a few minutes to cool down.
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Then we dumped the whole lot into the food processor -- don't leave any of the onions or liquid behind!
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This is your chance to get the mousse really smooth, so don't be shy.
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All mousses worth their salt feature heavy cream. So we say.
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The cream lightens the paté -- in both color and texture.
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Boulangere's final touch: capers. We love this addition!
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And, of course, a little black pepper and more salt to taste.
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We had to make sure it was properly salted...