I served this delicious, incredibly fluffy, fairly easy chicken liver pate, adapted from Alton Brown, with a fresh Zabar’s Challah, 2 pieces each of deliciously salty Hudson Valley Duck Bacon, and a bunch of fresh carrot tops (!) with a drizzle of reduced balsamic. The mousse is delicious but the bread is requisite and the saltiness of the bacon and tartness of the balsamic really made everything come together. Chiara took home a quart of the mousse but I’m eating some for breakfast!
- 2 tablespoons butter or, in my case, schmaltz
- 2 cups chopped onion (3 onions)
- 1 cup chopped granny smith apple (2 small apples)
- 1 pound chicken livers (mine are from Featheridge farms)
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon salt
- 1/4 cup sherry
- 2 cups heavy cream
In a large pan over medium heat, melt the schmaltz and cook the onion and apple until soft. Add the livers and cook until firm but still a little pink inside, add the sherry and cook until the astringency is cooked out, then remove from the heat and allow to cool. When cool, puree the mixture until fully smooth. Once smooth, taste and season with salt and pepper. When this mixture is fully cold, put the cream in a separate bowl, and with an electric mixer, blend on low until it begins to whip, and then turn up the speed and whip it the rest of the way. When stiff peaks form, gently stir together the liver puree and the whipped cream, with a large spoon or whip. Pour this into any container you can serve from, and put it into the refrigerator. It should be served straight from the fridge.