Chicken Liver Mousse with Riesling-Thyme Gelée Recipe
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- 1 pound chicken livers, cleaned
- 2 cups (4 sticks) unsalted butter, room temperature, divided
- 3 tablespoons finely chopped shallots
- 2 tablespoons Calvados (apple brandy)
- 2 teaspoons kosher salt, plus more
- 1/2tteaspoon freshly ground black pepper
Gelée and Toasts
- 1 tablespoon unflavored gelatin
- 3/4tcup sweet (Auslese) Riesling
- Fresh thyme sprigs or leavest(optional)
- 16t1/4'-thick slices white sandwich bread, each cut into 4 triangles
Mellow the flavor of the chicken livers by placing them in a glass bowl with 2 cups milk. Cover; chill for 2 hours. Drain; discard milk. Return livers to same bowl, add the remaining 2 cups milk, cover, and chill for 2 more hours (or overnight). Drain; discard milk and rinse livers. Pat dry with paper towels.
Set a fine-mesh strainer over a medium bowl; set aside. Melt 2 Tbsp. butter in a large skillet over medium-low heat. Add shallots and thyme and cook, stirring occasionally, until shallots are very soft, about 10 minutes. Add livers, increase heat to medium, and cook, turning once, until livers are firm but still pink inside, about 4 minutes. Remove pan from heat and stir in Calvados. Return to heat; cook until Calvados is reduced by half, about 30 seconds. Discard thyme.
Transfer liver mixture to a food processor; add 2 tsp. salt and pepper. Process until smooth. With processor running, add remaining butter by tablespoonfuls until all butter is incorporated. Transfer mousse to prepared strainer. Using a rubber spatula, press mousse through strainer. Rinse and dry strainer, then strain mousse again, discarding solids in strainer. Divide among small jars. Chill until firm, 1–2 hours.
Gelée and Toasts
Place 1/4 cup water in a medium microwave-safe bowl. Sprinkle gelatin over water and let stand until softened, about 10 minutes. Microwave gelatin mixture until gelatin dissolves and mixture becomes clear, about 30 seconds. Add sugar; stir until dissolved. Stir in wine. Spoon gelée over mousse in jars, forming a 1/4" layer (not all gelée may be used). Top each jar with thyme sprigs or leaves, if desired. Cover with plastic wrap and refrigerate until gelée is set, about 1 hour. DO AHEAD: Can be made 3 days ahead. Keep chilled.
Spoon gelée over mousse in jars, forming a 1/4” layer (not all gelée may be used). DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
Preheat oven to 450°. Arrange bread triangles on a rimmed baking sheet. Brush with melted butter. Bake until golden brown, about 5 minutes. Store airtight at room temperature.
Let mousse soften slightly at room temperature for 30 minutes before serving with toasts
Nutritional Content2 tablespoons with bread triangles contains: Calories (kcal) 222.3 %Calories from Fat 74.3 Fat (g) 18.3 Saturated Fat (g) 11.2 Cholesterol (mg) 111.8 Carbohydrates (g) 7.4 Dietary Fiber (g) 0.7 Total Sugars (g) 1.3 Net Carbs (g) 6.7 Protein (g) 4.6 Sodium (mg) 177.2Reviews Section
Spork or Foon?
Now, normally you'd never serve these in a quesadilla. Sausage and Peppers are supposed to be served in a nice loaf of Italian bread. Once, I was in the supermarket with Jack and he asked me if he needed to get hot dog buns for the sausage and peppers. Horrified, I exclaimed "Hot dog buns!? Who does that? That's an abomination. Don't ever suggest something like that again!"
I knew I was justified in my horror when the woman besides us looked at us and started laughing a knowing laugh. She knew. You would never do such a thing. Horrible.
So I know I'm slightly bastardizing sausage and peppers as we know it. But I wanted to make this a good party food, and frankly, sauage and peppers can be a meal in itself. And with all of the other foods that clog our arteries grace our tables on Super Bowl Sunday, I wanted to make this a fun, shareable dish.
At first, I tried these with just sausage, peppers and caramelized onions between two tortillas. While delicious, there was something amiss. The tortillas really didn't adhere to the sausage and peppers the way most quesedillas do. And then I realized something was missing. Cheese.
Now, normally, you wouldn't add cheese to Sausage and Peppers (unless you're at the San Gennaro feast in Little Italy and ordering a Philly-Cheesesteak Style Sausage and Peppers, where they add cheese). But in this case, it really needed something to make this whole dish come together. So I added mozzarella. And BAM. There it was. Perfection.
I also learned another lesson from this. I think. I THINK. that quesedillas are always supposed to have cheese. Because queso means "cheese" right? Quesedilla? Cheese. dilla? Until now, I had never realized that.
I know. I know. Laugh if you must. I deserve it.
I ALSO JUST REALIZED SOMETHING! This dish is super New York! So I dedicate it to the Giants!
Sausage and Pepper Quesedilla
4 Onions, sliced into 1" rings
1 cup shredded mozzarella Cheese
Heat 2 tbsp oil in a large skillet over medium high heat. Add onions and cook for 5 minutes, until translucent. Lower heat to medium low and cook until caramelized, stirring often so they don't burn, about 20 minutes. Add peppers and cook for an additional 10-15 minutes over medium low heat until peppers are tender and onions are beautifully caramelized. Remove from heat.
In a separate skillet, cook sausages until cooked through, about 7-8 minutes. Remove from heat, and let cool. When sausage has cooled enough to handle, carefully slice into 1" rounds. Add to peppers and onions.
Heat a clean, medium skillet over medium high heat.
Arrange 1/4 of sausage, pepper, and onion mix on one tortilla and top with 1/4 cup mozzarella cheese. Top with another tortilla. Place on skillet and cook for 2 minutes, or until tortilla is gold brown. Press down slightly with a spatula to make sure cheese is melting. Flip and repeat on the other side.
Repeat to create three more quesadillas. Cut into quarters and serve immediately. Root for the Giants.
Tags: Appetizer, Caramelized, Cheese, Football, Italian, Onion, Pepper, Quesadilla, Sausage, Snack, Super Bowl