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.
More about our contests»
What you'll need for the mousse: chicken livers, butter, Grand Marnier, heavy cream, onion, thyme, garlic and capers.
photo 2 of 21
A butter sculpture!
photo 3 of 21
The onion, garlic and thyme take a buttery bath.
photo 4 of 21
In go the livers!
photo 5 of 21
Make sure your livers are nice and fresh -- they should be a deep pink color.
photo 6 of 21
They half-poach, half-sauté in the butter and aromatics.
photo 7 of 21
After 5 or 6 minutes, the livers should look like this -- and the centers will still be a little pink.
photo 8 of 21
Time for a generous wash of Grand Marnier.
photo 9 of 21
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.
photo 10 of 21
photo 11 of 21
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.
photo 12 of 21
Then we dumped the whole lot into the food processor -- don't leave any of the onions or liquid behind!
photo 13 of 21
photo 14 of 21
This is your chance to get the mousse really smooth, so don't be shy.
photo 15 of 21
All mousses worth their salt feature heavy cream. So we say.
photo 16 of 21
The cream lightens the paté -- in both color and texture.
photo 17 of 21
photo 18 of 21
Boulangere's final touch: capers. We love this addition!
photo 19 of 21
And, of course, a little black pepper and more salt to taste.