Frisée With Pickled Cherries Pistachios And Brie Recipes

FRISéE WITH PICKLED CHERRIES, PISTACHIOS AND BRIE

Steps:

• Put the cherries and tarragon in a glass jar. Put the vinegars, sugar, peppercorns, and ½ cup water in a small saucepan over high heat. Bring the mixture just to a boil so that the sugar dissolves, then turn off the heat, and let it cool slightly. Pour it over the cherries (it's fine if they're not completely submerged), and cool completely before capping and refrigerating. The cherries will be ready in a week and will last for a month.
• Drain the cherries (reserving the liquid), and slice them in half. Whisk together the olive oil, 2 tablespoons of the cherry liquid, salt and pepper in a small bowl; drizzle it over the frisée. Scatter the cherries, Brie and pistachios over the frisée, and serve.

CHICKEN-LIVER MOUSSE

Steps:

• Clean and dry the canning jars.
• Trim the sinew and any green patches from the livers. Rinse and dry them on paper towels.
• In a 12-inch skillet, heat 2 tablespoons olive oil until very hot. Sauté the livers, letting them caramelize on one side before flipping them. (If the pan threatens to smoke or blacken, immediately lower the heat; otherwise the juices will become too bitter to use.) When the livers are well browned but medium-rare inside, about 4 minutes, turn off the heat and transfer them to the bowl of a food processor. Season with 1 teaspoon kosher salt and 1?8 teaspoon pepper.
• Add another tablespoon of oil to the pan and sweat the onions, shallots, garlic, thyme and star anise over low heat, covered, until soft, about 10 minutes. Raise the heat and deglaze the pan with the vinegar and Cognac or rum until evaporated. Discard the star anise and transfer the onion mixture to the food processor.
• While the onions are still warm, purée with the livers and butter until smooth. Taste, adding more salt, pepper or vinegar as needed.
• Transfer to the jars. Wipe the inside lip of the jars clean with a damp cloth. Slowly pour enough olive oil over the mousse to just cover. Screw on the lids. Let cool before moving the jars to the refrigerator, where they can keep for a few days. Serve chilled with toasted, sliced bread and sweet-and-sour cherries.