LIVER MOUSSE RECIPES
CHICKEN LIVER MOUSSE RECIPE - NYT COOKING
Provided by Kristen Kish
Total Time 6 hours 20 minutes
Yield 4 to 6 servings.
Number Of Ingredients 10
Steps:
- Season chicken livers with salt and freshly ground pink peppercorns.
- Heat a large sauté pan coated with oil over medium heat. Add chicken livers and sear lightly on one side. Immediately add the shallots, thyme and marjoram. Continue to cook together for 2 minutes or so. Flip the livers and sear for an additional 1½ to 2 minutes until the livers are firm and pink in the center. Add lemon zest and cognac, and cook until it is nearly dry.
- Transfer immediately to a blender, pour in the cream and blend on medium speed, gradually adding the butter. Blend until completely smooth.
- Pour mixture into ramekins or jars. Cover with plastic wrap, lightly pressing the wrap to the surface of the mousse so that it doesn’t oxidize. Chill in the refrigerator until set, roughly 4 to 6 hours. This can be made a day in advance if needed.
Nutrition Facts : @context http//schema.org, Calories 299, UnsaturatedFatContent 10 grams, CarbohydrateContent 4 grams, FatContent 29 grams, FiberContent 1 gram, ProteinContent 6 grams, SaturatedFatContent 17 grams, SodiumContent 213 milligrams, SugarContent 1 gram, TransFatContent 1 gram
CHICKEN LIVER MOUSSE RECIPE: HOW TO MAKE IT
A rich, custardlike mousse is included on the paté plate with high success at La Boucherie. Liver loves bacon, so fry a few pieces and enjoy this highly palatable first course. —Matthew Lawrence, Vashon, Washington
Provided by Taste of Home
Categories Appetizers
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 1-1/3 cups.
Number Of Ingredients 11
Steps:
- In a large skillet, combine the water, onion, bay leaves, thyme sprigs and garlic. Bring to a boil; add chicken livers. Cook, uncovered, for 3-5 minutes or until a thermometer reads 160°, stirring frequently. Remove from the heat; cover and let stand for 5 minutes. Discard bay leaves and thyme sprigs; drain., Transfer liver mixture to a food processor; add the brandy, salt and pepper. Cover and process until livers are coarsely chopped. Gradually add butter, 2 tablespoons at a time, processing after each addition until smooth. Serve with crackers.
Nutrition Facts : Calories 233 calories, FatContent 24g fat (15g saturated fat), CholesterolContent 138mg cholesterol, SodiumContent 237mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 4g protein.
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CHICKEN LIVER MOUSSE RECIPE | EPICURIOUS
If you like chicken liver mousse, you'll definitely want to try this recipe, which uses a completely different method than most. Puréeing the chicken livers and then baking them in a hot water bath results in an extremely tender spread.
From epicurious.com
Reviews 3.3
Total Time 6 1/4 hr
From epicurious.com
Reviews 3.3
Total Time 6 1/4 hr
- Chill mousse completely, uncovered, about 4 hours. Bring to room temperature about 1 hour before serving.
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CHICKEN LIVER MOUSSE RECIPE: HOW TO MAKE IT
A rich, custardlike mousse is included on the paté plate with high success at La Boucherie. Liver loves bacon, so fry a few pieces and enjoy this highly palatable first course. —Matthew Lawrence, Vashon, Washington
From tasteofhome.com
Total Time 20 minutes
Category Appetizers
Calories 233 calories per serving
From tasteofhome.com
Total Time 20 minutes
Category Appetizers
Calories 233 calories per serving
- In a large skillet, combine the water, onion, bay leaves, thyme sprigs and garlic. Bring to a boil; add chicken livers. Cook, uncovered, for 3-5 minutes or until a thermometer reads 160°, stirring frequently. Remove from the heat; cover and let stand for 5 minutes. Discard bay leaves and thyme sprigs; drain., Transfer liver mixture to a food processor; add the brandy, salt and pepper. Cover and process until livers are coarsely chopped. Gradually add butter, 2 tablespoons at a time, processing after each addition until smooth. Serve with crackers.
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CHICKEN LIVER MOUSSE RECIPE - RICK COOK | FOOD & WINE
This chopped liver–style mousse retains a bit of texture, making it a rustic and flavorful rendition of the classic. When cooking the onions, add a splash of water to the skillet if needed to prevent burning and ensure maximum caramelization. Paired with Pinot Noir jam, hazelnuts, and spread on baguette slices, it’s the perfect start to winemaker Clare Carver’s harvest feast at Big Table Farm in Gaston, Oregon.
From foodandwine.com
Total Time 3 hours 0 minutes
Category Appetizers
From foodandwine.com
Total Time 3 hours 0 minutes
Category Appetizers
- Place eggs, onion mixture, livers, and remaining 11/4 teaspoons salt in a food processor. Process until a coarse puree forms, about 20 seconds. With processor running, add 1 cup softened butter, 2 tablespoons at a time, processing until blended and mostly smooth, about 1 minute. Spoon into an airtight container; refrigerate until slightly firm but spreadable, about 2 hours. Transfer to a serving bowl; garnish with parsley. Serve with baguette, hazelnuts, and jam.
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CHICKEN LIVER MOUSSE RECIPE - RICK COOK | FOOD & WINE
This chopped liver–style mousse retains a bit of texture, making it a rustic and flavorful rendition of the classic. When cooking the onions, add a splash of water to the skillet if needed to prevent burning and ensure maximum caramelization. Paired with Pinot Noir jam, hazelnuts, and spread on baguette slices, it’s the perfect start to winemaker Clare Carver’s harvest feast at Big Table Farm in Gaston, Oregon.
From foodandwine.com
Total Time 3 hours 0 minutes
Category Appetizers
From foodandwine.com
Total Time 3 hours 0 minutes
Category Appetizers
- Place eggs, onion mixture, livers, and remaining 11/4 teaspoons salt in a food processor. Process until a coarse puree forms, about 20 seconds. With processor running, add 1 cup softened butter, 2 tablespoons at a time, processing until blended and mostly smooth, about 1 minute. Spoon into an airtight container; refrigerate until slightly firm but spreadable, about 2 hours. Transfer to a serving bowl; garnish with parsley. Serve with baguette, hazelnuts, and jam.
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LIVER MOUSSE WITH BRANDY - RECIPE | SPICE TREKKERS
We like to use ghee for this chicken liver mousse recipe, but you can also use butter if you don’t have issues with lactose.
From spicetrekkers.com
From spicetrekkers.com
- 1. Rinse liver in cold water. Pat dry with a paper towel. Grind allspice and pepper.2. Heat a pan on medium and add half the clarified butter and onion. Cook until the onion is golden and falling apart, 5-6 minutes.3. Add liver and ground spices. Sauté for 3-4 minutes. Pour in brandy, paying close attention that it does not burn if it flames up. Cook for another minute, until liver is slightly pink.4. Place the contents of the pan into a food processor. Add remaining clarified butter, vinegar and salt.5. Grind on high speed for 4-5 minutes to make a smooth paste.6. Transfer contents to a fine-mesh sieve placed over a bowl. Push the purée through the sieve with a soft spatula. Fill small jars with the mousse. Place plastic wrap over the surface of the purée and refrigerate at least 6 hours before serving. This mousse freezes well.
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JULIE BAGEL’S LIVER MOUSSE PATE’ – 2 KETO DUDES
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- Pour into your preferred serving containers cover and chill.
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SOUS VIDE MONKFISH LIVER MOUSSE - SOUS VIDE RECIPES
Monkfish has a mild, sweet flavor that resembles that of lobster — which is why it’s often called “the poor man’s lobster.” The only edible parts of the monkfish are its tail and its liver. While the latter is quite popular in Japanese cuisine, it rarely turns up here in America.
If you’re lucky enough to get your hands on monkfish liver, we recommend using your Anova Sous Vide Precision Cooker to make this creamy monkfish liver mousse.
From recipes.anovaculinary.com
Reviews 4.3
Total Time 01 hours 30 minutes
From recipes.anovaculinary.com
Reviews 4.3
Total Time 01 hours 30 minutes
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CHICKEN LIVER MOUSSE CROSTINI WITH PEPPER JELLY RECIPE ...
Your guests won’t be able to stop eating this smooth, velvety mousse topped with spicy-sweet pepper jelly. Pepper jelly, a Southern favorite for serving with pimiento cheese, also tastes delicious with our chicken liver mousse. For a different presentation, make this mousse in a 1 1/2-qt. ovenproof dish instead of small jars.
From southernliving.com
Total Time 2 hours 35 minutes
From southernliving.com
Total Time 2 hours 35 minutes
- Just before serving, spoon 1 1/2 Tbsp. red pepper jelly into each jar, and serve with toasted baguette slices.
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From jamesbeard.org
From jamesbeard.org
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CHICKEN LIVER MOUSSE RECIPE | MARTHA STEWART
Dec 08, 2011 · Strain chicken liver mousse through a fine mesh sieve, using a spatula to push mousse through sieve. Transfer to a jars and top each with a sprig of fresh thyme. Add enough clarified butter to top of chicken liver mousse to form a thin film, about 1/16 of an inch; cover and transfer to refrigerator to chill.
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PORK LIVER MOUSSE | EDIBLE HOUSTON
Jun 04, 2015 · Leave to cool. Chop the liver into cubes. Purée the liver in a food processor and add the eggs 1 by 1 until fully incorporated. Add the salt and garlic powder and drizzle in the clarified butter until the mousse is smooth.*. Pour into ramekins or canning …
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Feb 9, 2012 - What makes this chicken liver mousse so special is its coarse texture and use of very little fat. Most recipes for liver mousse made from cooked chicken livers contain copious amounts of butter or other fats for a moist and creamy texture. This …
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CHICKEN LIVER MOUSSE - RECIPE WITH IMAGES - MEILLEUR DU CHEF
Feb 01, 2014 · chiken liver forestiere I add mushrooms saute in butter and little thyme {baby Bella finely sliced 70g after cooking) deglazed the pan with Cognac or Wisky then reduced it. I save 3 or 4 slices to decorate the top of the terrine
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From meilleurduchef.com
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CHICKEN LIVER MOUSSE WITH BACON JAM - WENT HERE 8 THIS
Jun 04, 2020 · Light, creamy, rich and just absolutely decadently delicious, this Chicken Liver Mousse recipe is also incredibly easy to make and the perfect way to impress your guests. This recipe was originally published …
From wenthere8this.com
From wenthere8this.com
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CHICKEN LIVER MOUSSE - RECIPE WITH IMAGES - MEILLEUR DU CHEF
Feb 01, 2014 · chiken liver forestiere I add mushrooms saute in butter and little thyme {baby Bella finely sliced 70g after cooking) deglazed the pan with Cognac or Wisky then reduced it. I save 3 or 4 slices to decorate the top of the terrine
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From meilleurduchef.com
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PORK LIVER MOUSSE - KIKKOMAN FOOD SERVICES
Set aside. Mousse: In large bowl, whisk together fish sauce, vinegar, sriracha, soy sauce, sugar and mustard. Remove connective tissue from livers and cut into large chunks. Heat a thick layer of oil in large rondeau over high heat until smoking. Working in 1 quart batches, …
From kikkomanusa.com
From kikkomanusa.com
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COUNTRY-STYLE CHICKEN LIVER MOUSSE RECIPE | EATINGWELL
What makes this chicken liver mousse so special is its coarse texture and use of very little fat. Most recipes for liver mousse made from cooked chicken livers contain copious amounts of butter or other fats for a moist and creamy texture. This version gets moisture, flavor and texture from onions, shallots and apple. For best results, do not overcook the chicken livers, which should be pink ...
From eatingwell.com
From eatingwell.com
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CHICKEN LIVER MOUSSE WITH BACON JAM - WENT HERE 8 THIS
Jun 04, 2020 · Light, creamy, rich and just absolutely decadently delicious, this Chicken Liver Mousse recipe is also incredibly easy to make and the perfect way to impress your guests. This recipe was originally published …
From wenthere8this.com
From wenthere8this.com
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COUNTRY-STYLE CHICKEN LIVER MOUSSE
Feb 9, 2012 - What makes this chicken liver mousse so special is its coarse texture and use of very little fat. Most recipes for liver mousse made from cooked chicken livers contain copious amounts of butter or other fats for a moist and creamy texture. This …
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From alexianpate.com
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JULIA'S CHICKEN LIVER MOUSSE - NOT WITHOUT SALT
Aug 15, 2012 · 44 Responses to “Julia’s Chicken Liver Mousse”. kale August 14th, 2012 . I just love the idea of pickled cherries with it! Julia lives on in all our food. ??. Reply; la domestique August 14th, 2012 . I just conquered chicken liver mousse a few months ago, …
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From notwithoutsalt.com
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RECIPES - KEN BERRY
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From drberry.com
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