Smoked Chicken Liver Mousse with Grilled Baguette, Sweet Onion Jam & Apple Mostarda
A rich and velvety chicken liver mousse on a smoky grilled baguette is the ideal starter for the holidays. The iron-rich taste of liver is offset by the creamy texture of the mousse, the chew of the baguette, and the sweetness of the onion jam and mostarda. Some may not be fans of liver, but that just means more for us.
A rich and velvety chicken liver mousse on a smoky grilled baguette is the ideal starter for the holidays. The iron-rich taste of liver is offset by the creamy texture of the mousse, the chew of the baguette, and the sweetness of the onion jam and mostarda. Some may not be fans of liver, but that just means more for us.
French • Appetizers • Egg-Free · Soy-Free · Nut-Free · Fish-Free · Sesame-Free · Shellfish-Free
Colors:
Tastes:
🍋🧂🍬🌶️
Techniques:
🥒🔥
Rating:
Yield: 1 quart Chicken Liver Mousse
Serves: 16 (2 oz)
Time: Active 40m · Inactive 4h 20m · Total 5h
Equipment: No equipment specified
Ingredients
1 pint Chicken (Chicken Liver) (cleaned and trimmed)
½ cup Onions, diced
1 Tbsp Hot Peppers (Jalapeño Peppers), diced
½ Tbsp Garlic, minced
2 oz Bourbon
½ lb Butter, cubed (plus extra for cooking aromatics)
¼ cup Cream (Heavy Cream)
¼ cup Mustard Seeds
1 cup Apples (Granny Smith Apples), peeled & cored & diced (and)
½ cup Apple Juice
½ cup Sugar
2 Baguette (10-12”)
Butter, melted, to taste
Instructions
Season the chicken livers with the salt and smoke them at 200–225 °F for about 30 minutes or until 165 °F internal temp checked with a probe thermometer.
Chef Tip: Use a vented tray or foil to smoke the livers evenly without losing any through the grates.
While the livers are smoking, sweat 1/2 cup of the onion, the jalapeno, and garlic over medium low heat in a small knob of butter until translucent and soft, about 10 minutes.
Transfer the cooked aromatics to a high-speed blender. Add the smoked livers, bourbon, and cream. Blend on high, gradually adding in the cold butter piece by piece until all has been added and fully incorporated.
Press the blended mousse through a tamis or fine-mesh strainer for a perfectly smooth texture. Pour into small jars or ramekins (or one quart-size container). Cover and refrigerate until set, about 4 hours. While the mousse is setting, make the onion jam and mostarda.
In a small pot, combine 1 cup diced onion and a small knob of butter. Cook the onions on medium until very caramelized, about 45-60 minutes, stirring frequently. Once caramelized, add the brown sugar and cook until it has all dissolved. Remove from the heat and puree until smooth. Chill with mousse.
In a small pot, add the mustard seeds, apples, vinegar, apple juice, and white sugar. Simmer over medium low unitl all the apples are soft but not completely dissolved and the mustard seeds are plump and soft, about 20-30 minutes. Remove from heat and put in the fridge to cool completely.
Split the baguettes lengthwise and brush with melted butter. Grill over medium high heat to char lightly. Cut into steep triangles and serve with chilled mousse, onion jam, and mostarda.
Serving & Keeping
Serve: Chilled
Make ahead: The mousse, jam, and mostarda can all be made up to 2–3 days ahead.
Beverage: Bourbon
Serving & Keeping
Serve: Chilled
Make ahead: The mousse, jam, and mostarda can all be made up to 2–3 days ahead.
Beverage: Bourbon
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