Appetizer Chicken Liver Mousse with Brandy and Bacon
Servings: Makes 3 cups – easily 72 crostini's 2 loaves ½ recipe 32-40/loaf
chopped onions or shallots
butter softened to room temperature and quartered
brandy or cognac
bacon or pancetta chopped
dry thyme leaves
Salt and pepper to taste
Toasted baguette slices or neutral flavored cracker
Melt a ¼ cup of the butter in a large frying pan, stir in onion and bacon or pancetta, and sauté until onion is translucent and then add chicken livers, (orange zest if using) and thyme leaves. Cook over a medium heat until livers are no longer pink on the outside.
Season with salt and pepper and, then add port, brandy and cream. Bring to a simmer, cover and remove from the heat.
Process the onions, livers, brandy and seasonings in a food processor until thoroughly puréed. Add the remaining 1 ¼ cups softened butter in fourths, pulsing briefly after each addition.
Spoon the mousse into small tureens or ramekins and chill until solid (at least an hour) before serving. Sprinkle with chopped parsley if desired and serve with toasted baguette slices or a neutral flavored cracker.
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