Author Notes
I have always loved foie gras and other liver pates when made properly. I thought I could transform the common chicken liver into something decadent when paired with the right flavorings. I like to serve this with toasted baguette slices. The balsamic onions give the tangy sweet finish this mousse needs. This recipe is all my style; rich, creamy, heavy and full of flavor. I love this spread, it is sure to be hit at any dinner party! —ADRIENE
Test Kitchen Notes
This dish is a winner. Each individual flavor is subtly detectable, and the combination produces a smooth, complex, elegant spread, with a hint of sweetness from the apple. I refrigerated the spread overnight before serving, resulting in a dense consistency. It was actually servable, however, after a few hours, although the consistency was different. It's perfect on plain, toasted baguette slices, with the onions scattered on top. That's how I served it, already assembled on the toast. The only change I made was to slice the onions for the balsamic onions into very thing "strings" on my mandoline, instead of chopping. Thanks Adriene for a great recipe. —Tarragon
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Ingredients
- Apple Brandy Chicken Liver Mousse
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1 pound
chicken livers (rinsed)
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1
yellow onion (small dice)
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1
red apple (peeled and small dice)
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5
garlic cloves (minced)
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1/4 cup
brandy
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1/2 cup
heavy cream
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5 tablespoons
butter
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1
lemon
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1 tablespoon
olive oil
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salt & pepper
- Balsamic Onions
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2
yellow onion (small dice)
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1 tablespoon
sugar
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1 tablespoon
balsamic vinegar
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1 tablespoon
olive oil
-
salt & pepper
Directions
- Apple Brandy Chicken Liver Mousse
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Saute the apples, onions and garlic in 3 Tbs of butter. Cook until soft, season with salt and pepper and set aside to start cooling.
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Saute the livers in olive oil until medium, season with salt and pepper. Add the brandy and ignite so the alcohol burns off. Take off the heat and start cooling down.
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Take the apple, onion, and garlic mixture and start processing in the food processor (if it is still warm that is ok.)
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Add the livers and brandy mixture (while slightly warm) to the processor and continue mixing. Add 2 Tbs of cold butter and whipping cream.
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Taste and season with salt and pepper. Add the juice of a lemon and season to taste.
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Push the mousse through a fine strainer with a spatula to make sure it is smooth. Pour into whatever serving dish you want you use and put in the fridge to set. Cover with plastic wrap.
- Balsamic Onions
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Cook the onions in the olive oil on low-medium heat. Add the sugar and cook until they are a light brown color, about 30 minutes. Add the balsamic vinegar and cook for another minute, season with salt and pepper. Cool down before you serve.
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