Chicken Liver Mousse with Strawberry Gelee

Chicken Liver Mousse 

Ingredients:

• Chicken liver  1.5 lbs  (680 gm)

• Unsalted butter; cubed  2 sticks (230 gm)

• Heavy cream  1.5 cups (326 gm) David’s Note: I substituted Cream of Coconut which contained less fat and gave a slight sweet flavor to the final result.

• Salt  2 Tablespoons  (8gm)

• Rum  1.5 cup   (300gm)

• Ground Cinnamon 1 Tablespoon  (up to 5 gm)

• Ground Cardamom 1 Tablespoon  (up to 5gm)

• Ground Allspice 1 Tablespoon  (up to 5 gm)

• Ground Nutmeg 1 Tablespoon  (up to 5 gm)

• Ground Coriander  1 Tablespoon  (up to 5 gm)

• Garlic, minced  1 Tablespoon  (up to 5 gm)  

• Shallot, finely diced   2 Tablespoons  (16 gm)

Directions:

1. Strain livers and rinse with cold water. Salt livers and let sit for 1 hour in refrigeration. 

2. Sear livers on high heat with an oiled pan until medium rare. Immediately remove livers from pan and place aside.

3. In same pan, add 2 Tablespoons of unsalted butter, minced garlic, minced shallot. Saute’ until translucent. Then, deglaze pan with rum. Light rum with a match to completely cook out all alcohol. Beware of flames! 

4. Once flames disperse, add heavy cream, cinnamon, cardamom, allspice, nutmeg, coriander and continue to simmer for 2 minutes.

5. Combine seared livers and cream mixture in a blender, then puree.

6. Once a spiral appears in blender, slowly incorporate the rest of the butter one cube at a time. 

7. Season mousse to taste and portion into small jar or bowl.

8. Refrigerate for 4 hours.

Strawberry Gelee

Ingredients:

• Strawberries  1 pack  (514 gm)

• Sugar  2 Tablespoons  (8gm)

• Rosemary  2 twigs  (25gm)

• H20 2 cups (250gm)

• Gelatin sheets  1.5% of total weight of strawberry liquid (see below)

Directions:

1. Simmer strawberries, water, sugar, and rosemary in pan.

2. Once strawberries are mashed, remove from heat and strain. Toss the strawberry solids or use them for a jam in the future. 

3. In separate bowl, soak gelatin sheet in ice water bath. Let sit for 5 minutes. 

4. Using just the strawberry liquid, slowly whisk in soft gelatin sheets weighing them at 1.5% the total weight of your strawberry liquid. 

5. Once incorporated, slowly pour over cooled liver mousse and let refrigerate for another 4 hours.

Cracked Pepper Crackers

Ingredients:

• Sugar   1 1/4 cup   (20 gm)

• Salt   1 Tablespoon   (4 gm)

• 1 whole egg

• Olive oil   2 Tablespoons  (12.5 gm) 

• Unsalted butter; melted and clarified     ¼ cup  (12.5 gm)

• Flour  6 cups  (450 gm)

• Warm H2O  1 1/2 cup (262 gm)

• Cracked black pepper 

• Flakey salt 

Directions:

1. Combine butter, egg, salt, sugar, warm water, olive oil into a bowl and whisk.

2. Slowly fold in all flour until the need to knead with your hands.

3. Knead into a silky dough ball and let sit for 20 minutes.

4. Roll out into large sheet paper thin, and poke with fork to avoid air bubbles.

5. Place on greased sheet tray, paint pastry with butter, season heavily with flakey salt and cracked pepper 

6. Bake at 400F for 12-14 minutes while rotating cracker every 5 minutes. 

7. Done when golden brown.