Chicken Liver Mousse Crostini With Pepper Jelly Recipe 45

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CHICKEN-LIVER MOUSSE WITH RASPBERRY JELLY



Chicken-Liver Mousse with Raspberry Jelly image

The richness of this creamy mousse is balanced nicely by an accompanying tart, crisp pickle; choose one or many.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h30m

Number Of Ingredients 11

5 tablespoons unsalted butter, room temperature
1/2 red onion, minced (1/2 cup)
2 teaspoons minced garlic
1 teaspoon minced fresh sage
1/2 pound chicken livers, rinsed and trimmed
Coarse salt and freshly ground pepper
1/4 cup Marsala
2 tablespoons heavy cream
1/4 cup Raspberry Jelly
Simple Crostini, for serving
Assorted Pickles, for serving

Steps:

  • Melt 2 tablespoons butter in a skillet over medium-high until foamy. Add onion, garlic, and sage; cook until softened, about 2 minutes. Add chicken livers, 3/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until browned, 4 to 6 minutes. Add Marsala and bring to a boil; cook 30 seconds, then reduce heat to medium and simmer, covered, until livers are just cooked through, about 3 minutes.
  • Transfer livers with pan juices, remaining 3 tablespoons butter, and cream to a food processor. Puree until silky, about 2 minutes. Pass mousse through a sieve to remove any lumps. Season with salt and pepper. Transfer to a 1 1/2-cup ramekin or bowl and refrigerate at least 1 hour and up to 2 days.
  • Remove mousse from refrigerator 15 minutes before serving. Just before serving, spoon jelly over top. Serve, with crostini and pickles.

CHICKEN LIVER MOUSSE CROSTINI WITH PEPPER JELLY RECIPE - (4/5)



Chicken Liver Mousse Crostini with Pepper Jelly Recipe - (4/5) image

Provided by LRay

Number Of Ingredients 9

1/2 cup butter, divided
1 cup yellow onion, finely chopped
1 garlic clove, minced
1/2 cup heavy cream
1 pound chicken livers
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2/3 cup red pepper jelly
1 (8 - 9 ounces) French bread baguette, sliced and toasted

Steps:

  • Preheat oven to 300°F. Melt 2 tablespoons butter in a small saucepan over medium heat. Stir in chopped onion. Cover and cook, stirring occasionally, 6 to 7 minutes or until tender. Add minced garlic, and sauté 10 seconds. Stir in cream, and bring to a simmer. Cover, reduce heat to low, and cook 6 minutes. Add remaining 6 tablespoons butter, and cook, stirring constantly, about 1 minute or until butter is melted and well blended. Remove from heat. Process chicken livers, kosher salt, black pepper, and onion mixture in a blender or food processor 30 to 45 seconds or until smooth, stopping to scrape sides as needed. Place 7 (8 ounce) wide-mouth, ovenproof jars with tight-fitting lids in a 13- x 9-inch baking dish. Divide liver mixture among jars, filling each halfway. Add warm water to baking dish to a depth of 1 1/4 inches. Cover jars and baking dish tightly with heavy duty aluminum foil. Bake at 300° F. for 30 minutes or until mousse is set. Remove from oven, transfer jars to a wire rack, and cool completely (about 30 minutes). Screw on lids, and chill 1 hour. Just before serving, spoon 1 1/2 tablespoons red pepper jelly into each jar, and serve with toasted baguette slices.

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