Liver Pâté
However, this simple recipe far outweighs the taste and quality of a canned product and can be served in a number of ways. Alone, it is a delicious pâté served with your favorite crusty bread or sliced pears. And finally, if frozen and cut into small bouillon-sized blocks, it can be used as a flavoring or thickener in place of a traditional roux. You will be pleasantly surprised by the sultry depth that a little of this mousse will give your sauces and stews.
- ¼ lb chicken livers
- 1½ cups heavy whipping cream
- ½ cup sherry
- 1 tbsp soy sauce
- 2 tsp butter
- ¼ tsp dried thyme
- ¼ tsp ground red pepper
- 1 yellow onion, sliced
- 1 clove garlic, chopped
1. Melt the butter in a medium skillet over medium-high heat. Add the onion and cook, stirring occasionally, for 5 to 7 minutes until the onion turns golden brown. Add the garlic, dried thyme, and ground red pepper and cook another 3 minutes.
2. Deglaze the pan with the sherry. Using a wooden spoon, scrape any of the caramelized onion bits off the bot- tom and sides of the pan into the sauce.
3. Add the livers, soy sauce, and ½ cup heavy cream. Reduce the heat to a simmer for 7 to 10 minutes until the mixture is almost dry and the livers are tender and fully cooked.
4. Remove the pan from the heat and place liver mixture in a food processor. Process the liver well until completely smooth. Spoon into a large bowl and set aside to cool.
5. Whip the remaining 1 cup heavy cream with an electric mixer until it reaches stiff peaks. Using a large spatula, fold the whipped cream into the cooled chicken liver puree.
6. Spoon the mixture into ramekins or a pâté crock. Chill the mousse completely in the refrigerator for at least 4 to 6 hours before serving.
2. Deglaze the pan with the sherry. Using a wooden spoon, scrape any of the caramelized onion bits off the bot- tom and sides of the pan into the sauce.
3. Add the livers, soy sauce, and ½ cup heavy cream. Reduce the heat to a simmer for 7 to 10 minutes until the mixture is almost dry and the livers are tender and fully cooked.
4. Remove the pan from the heat and place liver mixture in a food processor. Process the liver well until completely smooth. Spoon into a large bowl and set aside to cool.
5. Whip the remaining 1 cup heavy cream with an electric mixer until it reaches stiff peaks. Using a large spatula, fold the whipped cream into the cooled chicken liver puree.
6. Spoon the mixture into ramekins or a pâté crock. Chill the mousse completely in the refrigerator for at least 4 to 6 hours before serving.
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