Chicken liver mousse

Chicken livers are one of those foods that people either love or hate. Some people have never tasted them and are not willing to try. They either incite "Ew, gross!" or "Mmm, yes." 4 years ago, I was in the "Ew, gross camp, I could not even taste a bit. Thanks to my husband, things started to look up for liver and me. The first time he begged me to taste it, I wasn’t sure what to expect, but one bite and I was completely taken.

This silky-smooth pâté is really simple to make. The chicken livers are briefly simmered in white wine before they're blended with butter in a food processor.

I found the recipe for this easy and delicious pâté at Cristina, frombatoparis, a wonderful blog that I've been following since I started blogging. Cristina lives in Paris too and I can always find fantastic recipes that I can't wait to try on her website.  If you haven't already met her I encourage you to stop by for a visit. 

I loved this mousse. Thanks, Cristina!

Ingredients:
500 g (1 lb) chicken livers, trimmed
250 g (1 cup) salty butter, at room temperature,
150 ml (5 fl oz) dry white wine
3 tablespoons port wine
1 pinch nutmeg
1 pinch pink peppercorn
salt & pepper (freshly ground)

Cut the livers in halves. Put them in a saucepan with the white wine over medium heat. Let it simmer for 7/8'. Place the livers in a strainer. Let cool.

Then, put the livers in a food-processor, together with the butter, previously cut in pieces, the port wine, nutmeg and a bit of salt, and pepper. Process by giving short pulses (we don't want the mixture to heat here!) until you get a silky, smooth cream.

Rectify seasoning if necessary. Put the mousse in ramekins. Cover with plastic wrap. Refrigerate for, at least, 10 hours.

Sprinkle with freshly crushed pink peppercorns, and serve with toasted bread.



Mousse de foies de volaille

Ingrédients:
500 g de foies de volaille

250 g  beurre demi-sel, mou
150 ml de vin blanc sec

3 càs de porto

1 pincée de noix de muscade

1 pincée de baies de roses
sel et poivre

Coupez les foies de volaille en deux. Placez-les dans une casserole avec le vin blanc et laissez-les cuire à feu moyen environ 7 à 8 mn. Égouttez-les et laissez-les refroidir.

Passez-les foies au robot avec le beurre coupé en morceaux, le porto, la noix de muscade, le sel et le poivre. Mixez le tout, sans chauffer jusqu'à obtenir une crème homogène.

Réctifiez l'assaisonnement si nécessaire. Placez la mousse de foie dans des ramequins, couvrez de film alimentaire et placez au frigo 10 heures minimum.

Parsemez de baies de roses et servez avec du pain grillé.