My cookbook club met this week for an appetizer-themed holiday party. This chicken liver mousse was delicious.
Pear, Pistachio, and Chicken Liver Mousse
Description: Californians love fruit in just about everything, including pâté. In this fluffy pâté-like mousse, juicy Bosc pear and softened black currants add an intriguing essence, while pistachios bring a buttery flavor and crisp texture to the mild chicken liver base. Look for a domestic pear brandy; they’re less expensive and will still provide the right flavor. Serve this mousse with mild crackers or sliced French bread.
2 tablespoons dried black currants
1/4 cup pear brandy
3 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
1 medium Bosc pear, peeled, cored, and finely chopped
2 garlic cloves, minced
1 teaspoon salt
¼ teaspoon dried thyme
1/8 teaspoon ground allspice
1/8 teaspoon freshly ground white pepper
1 pound cream cheese, at room temperature, cut into 2-inch pieces
1 pound chicken livers, trimmed of excess fat, rinsed, and patted dry
2 tablespoons coarsely chopped unsalted roasted pistachio nuts
Garnish:
Whole unsalted roasted pistachios
Fresh parsley sprigs
Simple crackers and/or thinly sliced French bread for serving
Soften currants by pouring pear brandy over them and letting them steep for at least 4 hours and up to 24 hours.
In a large skillet over medium heat, melt 2 tablespoons of the butter and 1 tablespoon of the oil. Add onion and sauté for 3 to 5 minutes, or until softened. Add pear and continue cooking until softened. Add garlic and cook for another minute.
Transfer mixture to a food processor and purée. Add salt, thyme, allspice, pepper, and cream cheese and process to a smooth purée.
Heat remaining 1 tablespoon oil and 1 tablespoon butter in same skillet. Add chicken livers and sauté over medium-high heat until cooked through and just slightly pink, 5 to 7 minutes. Strain pear brandy from currants, set aside currants, and add brandy to skillet. Ignite brandy with a long match, averting your face and making sure any overhead fan is off.
When flame has gone out, add liver mixture to onion-pear mixture in the food processor and process for about 30 seconds, or until mousse is smooth. Add softened currants and chopped pistachios and process just until combined, making sure currants and pistachios retain their texture. Taste for seasoning.
Pour into a 4-cup crock or mold and decorate with whole pistachios and sprigs of parsley. Refrigerate for at least 4 hours or until well set. Serve with crackers or bread.
Wine pairing (Wine Recommendations by Anthony Dias Blue): My first instinct here would be to suggest a late-harvest wine to balance the sweetness of the fruit and the richness of the chicken liver. Keeping in mind the next course, however, it may be better to opt for a crisp, off-dry Riesling or Gewürztraminer.
Serves 8 to 12
Source: The New California Cook by Dianne Rossen Worthington
http://www.midwesthomemag.com/media/Midwest-Home/Dining-Entertaining/Recipes/Recipe-Search/index.php?tableid=23&cp=2&si=20&view=details&itm=15541
Pear, Pistachio, and Chicken Liver Mousse
Description: Californians love fruit in just about everything, including pâté. In this fluffy pâté-like mousse, juicy Bosc pear and softened black currants add an intriguing essence, while pistachios bring a buttery flavor and crisp texture to the mild chicken liver base. Look for a domestic pear brandy; they’re less expensive and will still provide the right flavor. Serve this mousse with mild crackers or sliced French bread.
2 tablespoons dried black currants
1/4 cup pear brandy
3 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
1 medium Bosc pear, peeled, cored, and finely chopped
2 garlic cloves, minced
1 teaspoon salt
¼ teaspoon dried thyme
1/8 teaspoon ground allspice
1/8 teaspoon freshly ground white pepper
1 pound cream cheese, at room temperature, cut into 2-inch pieces
1 pound chicken livers, trimmed of excess fat, rinsed, and patted dry
2 tablespoons coarsely chopped unsalted roasted pistachio nuts
Garnish:
Whole unsalted roasted pistachios
Fresh parsley sprigs
Simple crackers and/or thinly sliced French bread for serving
Soften currants by pouring pear brandy over them and letting them steep for at least 4 hours and up to 24 hours.
In a large skillet over medium heat, melt 2 tablespoons of the butter and 1 tablespoon of the oil. Add onion and sauté for 3 to 5 minutes, or until softened. Add pear and continue cooking until softened. Add garlic and cook for another minute.
Transfer mixture to a food processor and purée. Add salt, thyme, allspice, pepper, and cream cheese and process to a smooth purée.
Heat remaining 1 tablespoon oil and 1 tablespoon butter in same skillet. Add chicken livers and sauté over medium-high heat until cooked through and just slightly pink, 5 to 7 minutes. Strain pear brandy from currants, set aside currants, and add brandy to skillet. Ignite brandy with a long match, averting your face and making sure any overhead fan is off.
When flame has gone out, add liver mixture to onion-pear mixture in the food processor and process for about 30 seconds, or until mousse is smooth. Add softened currants and chopped pistachios and process just until combined, making sure currants and pistachios retain their texture. Taste for seasoning.
Pour into a 4-cup crock or mold and decorate with whole pistachios and sprigs of parsley. Refrigerate for at least 4 hours or until well set. Serve with crackers or bread.
Wine pairing (Wine Recommendations by Anthony Dias Blue): My first instinct here would be to suggest a late-harvest wine to balance the sweetness of the fruit and the richness of the chicken liver. Keeping in mind the next course, however, it may be better to opt for a crisp, off-dry Riesling or Gewürztraminer.
Serves 8 to 12
Source: The New California Cook by Dianne Rossen Worthington
http://www.midwesthomemag.com/media/Midwest-Home/Dining-Entertaining/Recipes/Recipe-Search/index.php?tableid=23&cp=2&si=20&view=details&itm=15541