Quince Jelly With Star Anise Recipes
CHICKEN-LIVER CROSTINI WITH QUINCE JELLY
Quince jelly makes a good match for silken chicken-liver pate.
Provided by Martha Stewart
Categories Finger Food Recipes
Yield Makes 30
Number Of Ingredients 12
Steps:
- Line a 4-by-6-inch loaf pan with plastic wrap. Melt 2 tablespoons butter in a large skillet over medium-high heat until foamy. Cook shallots and garlic until softened, about 2 minutes. Add chicken livers, 1 teaspoon coarse salt, and the cayenne, and cook, stirring occasionally, for 10 minutes. Remove from heat, and add wine and thyme. Return to heat, and cook, covered, until liquid reduces by half, about 6 minutes.
- Pulse chicken livers, pan juices, and remaining 10 tablespoons butter in a food processor until smooth. Season with coarse salt and pepper. Pour into pan, and smooth with an offset spatula; refrigerate until set, about 2 hours.
- Preheat oven to 375 degrees. Brush baguette with oil, and toast until golden. Sprinkle with fleur de sel.
- Turn out pate from pan. Spread pate and quince jelly on crostini.
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- Put the quinces, sugar, honey, lemon juice and bay leaves in a large heavy-based pan (one with a lid) and add 500ml cold water. Set over a medium-high heat and bring to a simmer. Turn down the heat, cover with the lid and cook the quinces, stirring regularly, for 1 hour 30-50 minutes until very soft (see food team’s tip).
- Switch off the heat and allow the liquid to cool to room temperature. Pour everything into a sieve lined with muslin (or a clean J-cloth) set over a pan. Either leave the juice from the fruit to drip through of its own accord or gather up the cloth and encourage the juice out by gently squeezing the fruit. Either way you need 500ml liquid. If you’re shy of this quantity, return the cooked fruit to the pan, add a splash of fresh water, mix it up, then squeeze it out again (see Gill’s tip).
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