by boulangere
View
my 104 recipes »
Photo 1 of 13
by Sarah Shatz
Photo 2 of 13
by boulangere
Photo 3 of 13
by boulangere
Photo 4 of 13
by boulangere
Photo 5 of 13
by boulangere
Photo 6 of 13
by boulangere
Photo 7 of 13
by Sarah Shatz
Photo 8 of 13
by boulangere
Photo 9 of 13
by boulangere
Photo 10 of 13
by boulangere
Photo 11 of 13
by boulangere
Photo 12 of 13
by boulangere
Photo 13 of 13
by boulangere
A&M's Testing Notes:
Expand Collapseboulangere's Notes:
Expand4 ounces unsalted butter Ask a question about this ingredient
1 yellow onion, fine dice Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
1 teaspoon fresh thyme leaves, chopped Ask a question about this ingredient
1 pound chicken livers, trimmed of connective tissue Ask a question about this ingredient
4 ounces Grand Marnier Ask a question about this ingredient
4 ounces heavy cream Ask a question about this ingredient
1 or 2 tablespoon capers, drained Ask a question about this ingredient
Salt and Pepper to taste Ask a question about this ingredient
Melt butter in large skillet over medium-high heat. When foam has gone, add onion with a pinch of salt and sauté until softened. Add garlic and thyme and sauté until fragrant.
Ask a question about this stepAdd the chicken livers and cook until just until they are still a bit rosy on the inside, about 5 minutes. Add Grand Marnier and set aflame to burn off the alcohol quickly so that the chicken livers do not overcook. Remove pan from heat when flame subsides, and allow mixture to cool to room temperature.
Ask a question about this stepWhen cool, transfer the mixture to a food processor. Purée until completely smooth. Add cream and purée for one minute. Last, add capers and pulse to incorporate and to break up a bit. Season to taste with salt and pepper.
Ask a question about this stepTurn mousse into one or more ramekins or mold of your choice. Cover with plastic in contact with the surface and refrigerate overnight.
Ask a question about this stepAllow mousse to sit at room temperature for about an hour before serving, as the flavors will be more pronounced. Serve with crostini gently doused with olive oil and toasted alongside a good Dijon-type mustard.
Ask a question about this stepI couldn't reconcile the orange with the liver, so I made this using Scotch instead of Grand Marnier and used fresh savory because I had it. The Scotch was perfect with the earthy liver. I plan to make this again for Revillion.
Wow, scotch will certainly take it in a different direction, but I imagine the earthiness of it is fantastic. Thank you for sharing your invention, and Bonne Année!
Made this for a party last night. It's really delicious, and most every really liked it - only the vegetarians and avowed liver haters did not!! I used Cointreau in place of Grand Marnier. I was a little afraid after I put it together because it was pretty soupy, but it thickened up perfectly in the fridge.
The array of foods you served is beautiful! Thanks for taking us all through your menu.
Is it bad that I'm eating the left over mousse on toast for breakfast?? (I used 2 lbs of chicken liver so I have enough for the party plus some left over!!)
Good heavens, I've been known to eat it straight out of the ramekin off the tip of a knife. Sounds amazing on toast!
Looks absolutely delicious. I'm a chopped liver maker, and always make a batch for our Passover seder, but the smooth creaminess of this mousse looks heavenly and I'm going to have to make it this year.
Alas, there won't be any crostini ... it wouldn't be on a Passover table, but the mousse is going to be GREAT on matzo. Thanks for the great idea!
Ooooh, sounds great on matzo! Long ago and far away I had a Jewish boyfriend and though I've long since shed him from my life, I remain grateful for and fond of the culinary adventures I was exposed to. Please let us know how you like this!
you are the winner that's my judgement
You are so kind!
Where can one buy that fantastic container the mousse is displayed in??
Unfortunately, probably nowhere. If you check out the photos in the About Amanda photos, you'll see that they are a cherished heirloom. I'm with you, though. The instant I saw the photo, I was on the trail . . . .
I made this last night for a dinner party tonight and it is so ridiculously wonderful my husband and I decided to cancel the dinner party so we could stay home and eat it all ourselves. I'M NOT KIDDING. Who knew making such great dishes could be this fun and easy. THANK YOU!!
Well, I'm going to guess this is the good news, not the bad. And I am very happy that it made you so happy! Believe me, I know how it feels to dip in and not be able to stop. Thank you for your kind comment!
This looks delicious! Thank you!
I hope you enjoy it!
YAY for you!
It was delicious! My husband (a recent liver convert) liked it, too. I had to teach him how to spread it nice and think, though. I wished that the Grand Marnier had a little more of a presence, though. I hope I didn't do it wrong!
Don't hesitate to use a little more next time.
Do you think this would be good without a pureed consistency? My wife loves chicken liver, but not the mousse texture.
It's all a science experiment, so try it and see! What you might try, so you get at least some of the effect of the flavor blend is to just roughly pulse it in the food processor, without taking it all the way to a mousse.
And then either let it sit at room temp for longer, or don't refrigerate it as long. Either would help with the textural issue (I have some textural issues of my own, you see). It is very kind of you to be so attentive.
I told you this was a winner...Congratulations! I'm out to buy liver and Grand Marnier!
And pour a small toast to yourself, too!
less ingredients and better flavor.Congrats on being a finalist!
My philosophy in a nutshell - thanks so much, pauljoseph!
I have never cooked a chicken liver in my life, so of course I don't eat them, because they have always been, to use your apt phrase (especially for someone who negotiates for a living), a "deal-breaker" for me. But that, I believe, is going to change. Any savory dish with equal (generous) parts of Grand Marnier and heavy cream has got to be delicious! I can't believe I'm saying this, but here goes . . . I'm going to try this!! ;o)
Way to go, AJ! I'm with you - don't usually cook them, but I do like chicken liver paté or mousse. I will definitely be making this as the appetizer next time I have supper guests.
Be brave, ladies! I'm so proud of you!
I always buy my chickens whole, and if they come with giblets, I sometimes sauté the liver as a little treat for the cook. If you get good chickens (and I'm sure you do, AJ) the livers are great--even without the Grand Marnier!
Greenstuff, you are so much braver than I am! Bravo to you!
Boulangere, congratulations on being a finalist and having a recipe that actually had me love chicken livers! You are amazing!
Oh, that's wonderful news! Thank you so much, SKK!
I'm not much of a liver person (with the exception of foie gras), but this dish sounds and looks so delicious that I can't wait to give it a try! Congratulations! - S
I hope you will, and I also hope you'll let me know how you like it. Thank you!
Please let me know how you like it, and thank you so much!
You're either a "loves liver" person or not and I am most definitely a liver person! I can't wait to try it. Thanks.
Oh, isn't that the truth! I hope it meets your expectations, thanks!
Congratulations! This looks delicious. It's bookmarked, and I can't wait to try it.
Let me know how you like it - and thank you!
Now this is my kind of recipe. I would love to slather some on a toast point as we speak. Congrats and thanks for sharing.
It keeps well, too - good for 5 days or so, and the flavor only gets better. Thank you!
Congratulations to you too! This looks like a stupendous pate, and is definitely going on to my "must try" list.
You're wonderful!
boulangere, you are, in every way, a chef after my very own heart. Wonderful. Simply wonderful.
Have some fun with it! Thank you so very much!
Congrats! This sounds awesome!
Thank you, HLA!
You are so kind!
I hope you enjoy it - thanks so very much!
Congrats! Can't wait for a spring night and some Prosecco! Will plan to have this when my hubby gets back next week.
What a lovely welcome home! Enjoy!
Oh my Gosh, I love this recipe and can't wait to try it! Thanks for sharing:-)
It's so easy - hope you like it!
Congrats boulangere! This sounds delicious.
Thank you so much, gingerroot!
congrats boulangere!
Thank you, thank you!
Big congrats boulangere! I'm so happy to see you're a finalist this week!!
You are precious!
This recipe (with the nice addition of capers) takes me back to when food processors were new, and my mother was alive. We made paté after paté and were totally into (intentionally) setting things on fire. Thanks, boulangere.
What a sweet memory - thank you for it.
Thank you so much!
I LOVE liver mousse and pates!! This one sounds heavenly...Thanks for sharing it with us
I hesitated because liver is such a deal-breaker for some, but I so love the combination of flavors here. You are so kind!
photo 1 of 21
What you'll need for the mousse: chicken livers, butter, Grand Marnier, heavy cream, onion, thyme, garlic and capers.
photo 2 of 21
A butter sculpture!
photo 3 of 21
The onion, garlic and thyme take a buttery bath.
photo 4 of 21
In go the livers!
photo 5 of 21
Make sure your livers are nice and fresh -- they should be a deep pink color.
photo 6 of 21
They half-poach, half-sauté in the butter and aromatics.
photo 7 of 21
After 5 or 6 minutes, the livers should look like this -- and the centers will still be a little pink.
photo 8 of 21
Time for a generous wash of Grand Marnier.
photo 9 of 21
Make sure to stand back and light the booze quickly -- we had a little trouble with our lighter, and Amanda nearly singed off her eyebrows when the warm liquor started to emit fumes, which then ignited. Luckily, a crisis was averted.
photo 10 of 21
photo 11 of 21
With the fire out, we spread the livers on a sheet pan and put them in the fridge for a few minutes to cool down.
photo 12 of 21
Then we dumped the whole lot into the food processor -- don't leave any of the onions or liquid behind!
photo 13 of 21
photo 14 of 21
This is your chance to get the mousse really smooth, so don't be shy.
photo 15 of 21
All mousses worth their salt feature heavy cream. So we say.
photo 16 of 21
The cream lightens the paté -- in both color and texture.
photo 17 of 21
photo 18 of 21
Boulangere's final touch: capers. We love this addition!
photo 19 of 21
And, of course, a little black pepper and more salt to taste.
photo 20 of 21
We had to make sure it was properly salted...
photo 21 of 21
I couldn't reconcile the orange with the liver, so I made this using Scotch instead of Grand Marnier and used fresh savory because I had it. The Scotch was perfect with the earthy liver. I plan to make this again for Revillion.