Chicken Liver Mousse
For June I choose a recipe a little more decadent. This was on the menu at John Palmer’s Bistro 44 for some time and is a favorite of the bosses, especially Michelle DeJoy! We love the Mousse at C-Level as it reminds us of this dish. Our version is easy, and very delicious. Give it a try.
1 lb. Bacon, Diced
2 lbs. Chicken Livers
1 cup Sliced Shallots
4 Granny Smith Apples, Peeled and Diced
1 tablespoon Butter (preferably unsalted)
1 teaspoon Cinnamon
2 tablespoons Brown Sugar
.5 cups Brandy
.5 cups Balsamic Vinegar
3 oz. Heavy Cream
1.5 teaspoons Nutmeg
Salt and Pepper
1) Render the bacon, add the livers and sauté.
2) Add apples, shallots, butter, spices and brandy.
3) Reduce, let it flame up and let the flavors cook together.
4) Add the balsamic, reduce.
5) Place in a food processor or blender and puree. Drizzle the heavy cream into the mixture.
6) Taste and adjust seasoning.
7) Place into a serving bowl. Let the mousse cool, cover and rest in the fridge overnight. The mousse will set up. Serve with toast points or crackers.
At John Palmer’s Bistro 44 we would portion the mousse into ramekins or individual serving sized jars. At service time we would lightly dust sugar on top of the mousse and Brulee the top. Like a Creme Brulee. To finish we would put a couple drops of brandy on the sugar layer. This was a hit for years. Now, if you have any Foie gras laying around the house I would add .5 pounds of Foie to this mixture after the livers and before the apples. Please notice that this is an industrial sized recipe!!!! To cut it in half should be plenty.
Bon Appetit!
Compliments of Chef John and Michelle De Joy, Owners of John Palmer’s Bistro 44, in Concord, Ohio, and currently Saraceno residents.
