This recipe was made for Charcutepalooza. I was inspired by part of a mustard recipe from Local Kitchen. I thought it would work well with the chicken livers. It is best served with some good crackers and some apple wood smoked cheddar cheese.
It is adapted from Mrs. Wheelbarrow's Chicken Liver and Apple Terrine. —Dabblings
enough to fill a 3 cup mold
of unflavored gelatin
of cold water
of butter, at room temperature, and divided
of chicken livers
of good port
bottle of dark beer (Newcastle works great)
of malt vinegar
of chipotle powder
In This Recipe
Line a terrine mold with plastic wrap so you can get your terrine out for serving. I found Mrs. Wheelbarrow's tip of wetting the terrine mold first to be very helpful. Put the mold into the freezer while you prepare the terrine.
Stir the gelatin into the cold water to soften.
Put the raisins, the beer, and the malt vinegar together in a small saucepan. Bring the mixture to a boil and then simmer until the liquid is almost completely gone. The raisins will have plumped and the liquid will have reduced to a thin layer of syrup in the bottom of the pan. Add the chipoltle powder and stir it all together. Set aside.
Meanwhile, put the livers into a strainer over a bowl to capture the juices.Check each liver, carefully, removing the connecting sinew, or any other stringy bits, and pat dry.
Melt 2 Tbs. of butter in a large stainless steel skillet over medium high heat. Add the chicken livers and cook them until they are lightly browned and are no longer pink in the middle. Once the livers are cooked through add in the raisin mixture and cook for another couple of minutes. Then put the livers into a bowl set over an ice bath.
Deglaze the pan with the port. Make sure to srape up any browned bits that got stuck to the bottom. Once the pan is deglazed add the port and the bits to the bowl with the chicken liver mixture.
In a double boiler, or a bowl set over a pot of boiling water, melt the gelatin.
Put the liver raisin mixture into the bowl of a food processor and puree until completely smooth.
Add the gelatin and the salt and continue to process until completely combined. . Check for seasoning.
Pour the mixture into a bowl over an ice bath and cool until just barely warm.
Whisk in the remaining butter, a tablespoon at a time. Make sure the butter is thoroughly incorporated.
Pour the mixture into the frozen mold. Fold the extra plastic wrap across the surface of the terrine. Cover with a piece of parchment, and add a small weight. This is to help the terrine compress as it cools.