Chicken-Liver Toasts With Shallot Jam |
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Prep Time: 55 Minutes Cook Time: 1 Minutes |
Ready In: 56 Minutes Servings: 10 |
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Recipe by Vinny Dotolo and Jon Shook, who spent a month perfecting their creamy chicken-liver mousse, topped with jam of sweet shallots and balsamic vinegar.F&w Magazine, January 2010 from: Dinner Party for a new Decade. Ingredients:
1/2 cup softened unsalted butter |
2 tablespoons softened unsalted butter |
1 lb chicken liver, trimmed & patted dry |
salt |
fresh ground pepper |
1 medium red onion, diced |
4 fresh thyme sprigs |
20 warm baguette, toasts (1/4 inch thick) |
extra virgin olive oil, for brushing |
2 garlic cloves, peeled |
1 cup shallot jam (or less, if you choose) |
2 tablespoons vegetable oil |
4 large shallots, thinly sliced |
3/4 cup balsamic vinegar |
1/3 cup light brown sugar |
Directions:
1. CHICKEN-LIVER MOUSSE:.
2. In a large skillet, melt 2 tablespoons of the butter.
3. Season the livers with salt and pepper.
4. Cook over high heat until browned, 2 minutes per side.
5. Transfer to a paper-towelled plate.
6. Melt 2 tablespoons of the butter in the skillet.
7. Add the onion and thyme and cook over moderate heat, stirring, until the onion is softened, 10 minutes.
8. Add the livers and cook, stirring, until heated through, 2 minutes; let cool.
9. Discard the thyme.
10. In a food processor, puree the livers and the remaining 6 tablespoons of butter until smooth.
11. Strain through a fine sieve and season well with salt.
12. Press plastic wrap onto the surface and refrigerate until chilled.
13. SHALLOT JAM:.
14. While livers are cooling, prepare the jam.
15. In a skillet, heat the oil.
16. Add the shallots and cook over moderate heat, stirring until softened, 10 minutes.
17. Add the vinegar and sugar and cook until thick and jam-like, 5 minutes.
18. Season with salt.
19. ASSEMBLY:.
20. Brush the warm toasts with oil, rub with garlic and spread the liver mousse on top.
21. Garnish with the Shallot Jam and serve.
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