Monday, October 15, 2012

Bourbon Chicken Liver Mousse

Bourbon Chicken Liver Mousse

This is an appetizer than can be made a couple of days in advance. I don't know yet if it is worth freezing as I let it sit in the refrigerator  too long after initial service the time I made it.

You will need:

1/4 tsp white pepper 

1/4 tsp thyme - dry
1/2 tsp curry powder (on the hot side of mild)
4 tsp fine spices (a mix sold by most brands)
2 tbs sage- dry

2.5 lbs chicken livers

1 lb unsalted butter, in 1 inch cubes
1/2 lb mascarpone (likely in deli not dairy).

4 oz good thick cut bacon, chopped uncooked
1-1/4 cup onion, diced
1-1/4 cup apple (I used unpeeled Granny Smith)
1-1/4 cremini mushrooms, chopped
6 cloves garlic, fine dice (can be reduced but we have a vampire problem)

 3 oz butter for saute

1 cup good bourbon (I used Jack Daniels, which isn't a Bourbon or Old Grand Dad - 80 proof)

Mix the spices (white pepper, thyme, curry powder, fine spices and sage)

Rinse, drain and pat dry the chicken livers.

In a deep frying pan, saute the bacon, apple, onion and mushrooms in butter. At the end add the garlic and spices. Remove from heat

Over high flame, saute half of the chicken livers until brown on all sides. Livers must be cooked through.

 Turn off flame, pour in half the bourbon, turn on flame and deglaze.

Scrape liver in with the sauted vegetables and bacon. Mix well.

Repeat with second half of liver.

Put half the butter cubes, half the mascarpone and half the liver vegetable mixture into food processor and run until smooth.

Put this puree through a food mill or fine sieve.

Repeat with second half

Put into serving dish(es) cover with plastic wrap and refrigerate until service, up to 72 hours. 

Serve with water crackers.

Camera Nikon D-90 with internal flash.

Lens(es) AF-S NIKKOR 18-55mm f2.5-5.65G
                AF-S NIKKOR 70-300mm f4.5-5.6G
                AF-S NIKKOR 35mm F1.8G
                AF-S NIKKOR 50mm F1.4F
                AF DC-NIKKOR 105 mm F2

Recipe with pictures Downloadable PDF  Link doesn’t work 

on the PDF itself

Recipe without pictures Downloadable PDF Link doesn't work

 on the PDF itself

As always feel free to use and distribute, if you use our pictures 

and/or text then give us credit – thanks.

If you do use the recipe drop us a note in the comments, a link to your post or just what you thought.

© 2012 Virginia L. Dyson & Warner W. Johnston  

No comments:

Post a Comment