Lunch: Chicken Liver Mousse With Burnt Honey Gelée

This has become a Staplehouse all-star. We simplified it a bit, setting it in jars rather than the buttery pastry crust it’s served in at the restaurant. Don’t worry: We didn’t mess with the shamelessly high ratio of butter and cream to liver.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Chicken Liver Mousse With Burnt Honey Gelée

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1/2 teaspoon pink curing salt (optional)
2 teaspoons kosher salt, plus more
8 ounces fresh chicken livers, sinews removed, patted dry
2 tablespoons vegetable oil
2 medium shallots, chopped
1 garlic clove, crushed
2 bay leaves
1 teaspoon thyme leaves
1/2 teaspoon freshly ground white pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup sherry vinegar
1/4 cup red wine
1/4 cup brandy
1 cup heavy cream
1/2 cup (1 stick) chilled unsalted butter, cut into pieces

Instructions

If using curing salt, combine with 2 tsp. kosher salt in a small bowl. Sprinkle livers with salt mixture and chill, uncovered, 1 1/2 –2 hours. Rinse and pat dry with paper towels.
Heat oil in a large saucepan over high. Arrange livers in a single layer in saucepan and cook until browned on both sides but still rare in the center, about 45 seconds per side. Transfer to a paper towel–lined plate.
Reduce heat to medium-low and cook shallots and garlic in same saucepan, stirring often, until shallots are translucent, about 3 minutes. Add bay leaves, thyme, white pepper, cinnamon, cloves, and vinegar and simmer, stirring, until liquid is almost completely evaporated, about 1 minute. Add wine and simmer, swirling pan often, until liquid is almost completely evaporated, about 2 minutes. Repeat with brandy, then add cream and bring to a simmer. Cook until reduced by half, about 5 minutes. Pluck out bay leaves; discard. Let mixture cool slightly.
Blend cream mixture and livers in a blender until smooth, about 2 minutes. With motor running, add butter a piece at a time, blending until smooth before adding more. Strain mousse into a large measuring glass; season with kosher salt. Carefully pour into jars, dividing evenly, and cover with plastic wrap, pressing directly onto surface. Chill until set, at least 4 hours.

Share Chicken Liver Mousse With Burnt Honey Gelée