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after endless obsession

 i decided to attempt the creation of

c h i c k e n  l i v e r  m o u s s e

if i am allowed to give you any advice,

MAKE THIS NOW.

 .77 lb chicken livers

6 oz butter, room temperature

1/2 c onion, diced

1/2 c apple, diced

1/2 c cremini mushrooms, diced

2 cloves garlic, smashed

1 tsp thyme

1/4 tsp nutmeg

1/3 c dry or sweet marsala, or sherry
salt to taste


1 c thinly sliced shallots
1 tbsp butter

1/4 c balsamic vinegar

 

Brown the livers in hot skillet to medium rare.  In separate pan, caramelize apples, onions, and mushrooms with thyme and nutmeg.  3/4 way through, add garlic.  Cook until soft (you should be able to squeeze apple easily in between fingers).  Deglaze liver pan with marsala & add to vegetable pan.  Put everything in a food processor and puree for 3-4 minutes, until smooth.  Pour mixture through a sieve.  Transfer back to clean bowl of food processor and wait till temperature cools to 75 or 85 degrees fahrenheit.  Begin to puree again, and slowly add butter in pieces.  Puree until smooth, transfer to container.  Refrigerate.  Holds for 5-6 days.  Before serving, carmelize shallots in pan with butter.  After 3 minutes, add balsamic.  Let reduce.

Shallots will be soft.  Spread mousse on piece of toast and sprinkle shallots on top!

(recipe from Justin West at Julienne, Santa Barbara)