Best 5 Chicken Liver Mousse With Riesling Thyme Gelée Recipes

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Indulge in a culinary journey with our exquisite Chicken Liver Mousse with Riesling Thyme Gelee, a symphony of flavors that will tantalize your taste buds. This delectable dish combines the richness of chicken liver with the fruity sweetness of Riesling wine, perfectly complemented by the aromatic touch of thyme. Our collection of recipes offers variations to suit every palate, including a classic mousse, a torchon terrine, and a decadent parfait. Embark on a culinary adventure with our curated selection of chicken liver mousse recipes, each offering a unique taste experience.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN LIVER MOUSSE



Chicken Liver Mousse image

Provided by Alton Brown

Categories     appetizer

Time 1h

Yield 1 batch

Number Of Ingredients 9

2 tablespoons butter
2 cups chopped onion
1 cup chopped tart apple
1 teaspoon chopped fresh thyme leaves
1 pound chicken livers, cleaned
1/4 teaspoon ground white pepper
1/2 teaspoon salt
1/4 cup brandy
1 cup heavy cream

Steps:

  • In a large saute pan over low heat, melt the butter and cook onion, apple, and thyme, covered, until apples soften. Remove lid and increase heat to medium add the livers and cook until firm and still pink inside. Remove from the heat and allow to cool. Add the pepper, salt, and brandy and puree in a food processor; then chill, covered. Meanwhile whip the heavy cream to medium peaks. Fold into cooled, pureed liver mixture. Serve chilled.

CHICKEN-LIVER MOUSSE



Chicken-Liver Mousse image

Provided by Pete Wells

Categories     condiments, dips and spreads, appetizer

Time 30m

Yield Makes 3 half-pint jars

Number Of Ingredients 15

3 (1-cup) canning jars
1 pound chicken livers
Olive oil
Kosher salt
Freshly ground black pepper
1 cup thinly sliced sweet white onions
2 medium shallots, thinly sliced
4 cloves garlic, thinly sliced
1 tablespoon thyme leaves
1 star anise
1 teaspoon sherry vinegar, plus more to taste
1 tablespoon Cognac or aged rum
1/4 pound butter, cool but not cold, cut into medium chunks
Sliced and toasted bread
Pickled cherries

Steps:

  • Clean and dry the canning jars.
  • Trim the sinew and any green patches from the livers. Rinse and dry them on paper towels.
  • In a 12-inch skillet, heat 2 tablespoons olive oil until very hot. Sauté the livers, letting them caramelize on one side before flipping them. (If the pan threatens to smoke or blacken, immediately lower the heat; otherwise the juices will become too bitter to use.) When the livers are well browned but medium-rare inside, about 4 minutes, turn off the heat and transfer them to the bowl of a food processor. Season with 1 teaspoon kosher salt and 1?8 teaspoon pepper.
  • Add another tablespoon of oil to the pan and sweat the onions, shallots, garlic, thyme and star anise over low heat, covered, until soft, about 10 minutes. Raise the heat and deglaze the pan with the vinegar and Cognac or rum until evaporated. Discard the star anise and transfer the onion mixture to the food processor.
  • While the onions are still warm, purée with the livers and butter until smooth. Taste, adding more salt, pepper or vinegar as needed.
  • Transfer to the jars. Wipe the inside lip of the jars clean with a damp cloth. Slowly pour enough olive oil over the mousse to just cover. Screw on the lids. Let cool before moving the jars to the refrigerator, where they can keep for a few days. Serve chilled with toasted, sliced bread and sweet-and-sour cherries.

CHICKEN LIVER MOUSSE WITH BURNT HONEY GELéE



Chicken Liver Mousse With Burnt Honey Gelée image

This has become a Staplehouse all-star. We simplified it a bit, setting it in jars rather than the buttery pastry crust it's served in at the restaurant. Don't worry: We didn't mess with the shamelessly high ratio of butter and cream to liver.

Yield Makes about 2 cups

Number Of Ingredients 21

1/2 teaspoon pink curing salt (optional)
2 teaspoons kosher salt, plus more
8 ounces fresh chicken livers, sinews removed, patted dry
2 tablespoons vegetable oil
2 medium shallots, chopped
1 garlic clove, crushed
2 bay leaves
1 teaspoon thyme leaves
1/2 teaspoon freshly ground white pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup sherry vinegar
1/4 cup red wine
1/4 cup brandy
1 cup heavy cream
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
4 tablespoons apple cider vinegar, divided
1/4 teaspoon unflavored powdered gelatin
1/4 cup honey
Toast points or crackers (for serving)
2 shallow (8-oz.) jars or ramekins

Steps:

  • If using curing salt, combine with 2 tsp. kosher salt in a small bowl. Sprinkle livers with salt mixture and chill, uncovered, 1 1/2-2 hours. Rinse and pat dry with paper towels.
  • Heat oil in a large saucepan over high. Arrange livers in a single layer in saucepan and cook until browned on both sides but still rare in the center, about 45 seconds per side. Transfer to a paper towel-lined plate.
  • Reduce heat to medium-low and cook shallots and garlic in same saucepan, stirring often, until shallots are translucent, about 3 minutes. Add bay leaves, thyme, white pepper, cinnamon, cloves, and vinegar and simmer, stirring, until liquid is almost completely evaporated, about 1 minute. Add wine and simmer, swirling pan often, until liquid is almost completely evaporated, about 2 minutes. Repeat with brandy, then add cream and bring to a simmer. Cook until reduced by half, about 5 minutes. Pluck out bay leaves; discard. Let mixture cool slightly.
  • Blend cream mixture and livers in a blender until smooth, about 2 minutes. With motor running, add butter a piece at a time, blending until smooth before adding more. Strain mousse into a large measuring glass; season with kosher salt. Carefully pour into jars, dividing evenly, and cover with plastic wrap, pressing directly onto surface. Chill until set, at least 4 hours.
  • Combine 2 Tbsp. vinegar and an ice cube in a small bowl; sprinkle gelatin over top.
  • Heat honey in a small saucepan over medium-high, swirling often, until nearly black, bubbling, and just starting to smoke, about 5 minutes. Remove from heat and add remaining 2 Tbsp. vinegar, whisking until smooth. Add gelatin mixture and whisk until dissolved. Strain gelée into a small measuring glass and let cool.
  • Carefully pour gelée over chilled chicken liver mousse, dividing evenly. Chill until gelée is set, at least 4 hours.
  • Let mousse sit at room temperature 30 minutes before serving with toast.
  • Mousse can be made 3 days ahead. Keep chilled. Mousse can be topped with gelée 2 days ahead. Keep chilled.

CHICKEN LIVER MOUSSE



Chicken Liver Mousse image

Categories     Condiment/Spread     Milk/Cream     Chicken     Egg     Bake     Quick & Easy     Cognac/Armagnac     Chill     Gourmet

Yield Makes 8 hors d'oeuvre servings

Number Of Ingredients 17

2 tablespoons finely chopped shallot
1 teaspoon olive oil
1 garlic clove, minced
1/3 cup Cognac or other brandy
6 oz chicken livers, trimmed (3/4 cup)
5 large egg yolks
1 cup whole milk
1/4 cup all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
3/4 stick (6 tablespoons) unsalted butter
Several bay leaves (preferably fresh; see cooks' note, below)
Accompaniments: crackers or toasted baguette slices; flaky sea salt; cornichons
Special Equipment
a 2 1/2- to 3-cup ovenproof crock or terrine

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Cook shallot in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 4 minutes. Add garlic and cook, stirring, 1 minute. Remove from heat and carefully add Cognac (use caution; if Cognac ignites, shake skillet), then boil until reduced to about 2 tablespoons, 1 to 2 minutes.
  • Transfer to a blender and add livers and yolks, then purée until smooth. Add milk, flour, salt, pepper, nutmeg, and allspice and blend until combined. Pour into crock, skimming off any foam.
  • Put crock in a larger baking pan and bake in a water bath until mousse is just set and a small sharp knife inserted in center comes out clean, about 55 minutes.
  • Melt butter in a small saucepan over low heat, then remove from heat and let stand 3 minutes.
  • Arrange bay leaves decoratively on top of mousse. Skim froth from butter, then spoon enough clarified butter over mousse to cover its surface, leaving milky solids in bottom of saucepan.
  • Chill mousse completely, uncovered, about 4 hours. Bring to room temperature about 1 hour before serving.

CHICKEN LIVER MOUSSE



Chicken Liver Mousse image

Provided by Kristen Kish

Categories     condiments, dips and spreads, project, appetizer

Time 6h20m

Yield 4 to 6 servings.

Number Of Ingredients 10

6 ounces chicken livers, cleaned, rinsed, and patted dry
Salt, pink peppercorns, for seasoning
Grapeseed oil or canola oil, for searing
1 shallot, finely minced
4 sprigs thyme, leaves only
1 teaspoon chopped marjoram
Zest of 1 lemon
1 tablespoon cognac
¼ cup heavy cream, warm
¾ cup cold unsalted butter, cubed

Steps:

  • Season chicken livers with salt and freshly ground pink peppercorns.
  • Heat a large sauté pan coated with oil over medium heat. Add chicken livers and sear lightly on one side. Immediately add the shallots, thyme and marjoram. Continue to cook together for 2 minutes or so. Flip the livers and sear for an additional 1½ to 2 minutes until the livers are firm and pink in the center. Add lemon zest and cognac, and cook until it is nearly dry.
  • Transfer immediately to a blender, pour in the cream and blend on medium speed, gradually adding the butter. Blend until completely smooth.
  • Pour mixture into ramekins or jars. Cover with plastic wrap, lightly pressing the wrap to the surface of the mousse so that it doesn't oxidize. Chill in the refrigerator until set, roughly 4 to 6 hours. This can be made a day in advance if needed.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 29 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 17 grams, Sodium 213 milligrams, Sugar 1 gram, TransFat 1 gram

Tips:

  • To ensure the smoothest mousse, make sure to use a fine mesh sieve to strain the mixture after blending.
  • For a richer mousse, use a higher-fat content cream, such as heavy cream or crème fraîche.
  • If you don't have a blowtorch, you can caramelize the sugar on top of the mousse using a kitchen torch or by placing it under the broiler for a few minutes.
  • To make the mousse ahead of time, prepare it up to 2 days in advance and store it in the refrigerator. When ready to serve, let it come to room temperature for about 30 minutes before serving.
  • Serve the mousse with your favorite accompaniments, such as crackers, bread, or fruit.

Conclusion:

This chicken liver mousse with Riesling-thyme gelée is a delicious and elegant appetizer that is perfect for any occasion. The mousse is smooth and creamy, with a rich liver flavor that is balanced by the sweetness of the Riesling-thyme gelée. The caramelized sugar on top adds a touch of crunch and sweetness. This dish is sure to impress your guests!

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