Best Elsas Warm Chicken Liver Spread With The Works Recipes

Chicken Liver Mousse Mirabelle image

Provided by Food Network

Time 1h35m

Yield 20 people as a hors d'oeuvre

Number Of Ingredients 16

1 pound chicken livers
Salt and freshly ground black pepper
1 teaspoon Quatre Epices (recipe follows)
1 tablespoon grapeseed oil
4 sage leaves
2 shallots, sliced
1 garlic clove, sliced
1 teaspoon fresh thyme leaves
1 tablespoon Cognac
1/3 cup port
1/3 cup marsala
8 ounces unsalted butter, softened
3 tablespoons black peppercorns
1 tablespoon grated nutmeg
2 tablespoons ground cinnamon
2 teaspoons whole cloves

Steps:

Clean the chicken livers of any bile residue, cut out the nerves, and season them with salt and pepper and the quatre epices.
Put the grapeseed oil into a large hot skillet and add the livers, sage, shallots, garlic and thyme. Toss the mixture well and cook over moderately high heat until the livers are medium rare. Add the Cognac, flambe the mixture, tossing it well, and transfer it to a sieve set over a bowl and refrigerate the mixture for 1 hour.
Add the port and marsala wines to the skillet and deglaze the pan, stirring well. Reduce the liquid by three-fourths and transfer to a small bowl.
When the livers are cold, transfer them to a food processor fitted with a steel blade. Add the reduced wine and softened butter and pulse to combine. Taste for seasonings.
Force the mixture through a fine mesh sieve, transfer it to a small terrine lined with plastic wrap and refrigerate, covered with plastic wrap. The mousse is ready to serve when it is fully chilled.
Serve the mousse with cornichons and toasted sliced French bread. The mousse makes a perfect hor d'oeuvre for cocktails.
In a spice or coffee grinder, grind the spices to a powder and store it in a small sealed container.

Chicken Liver Spread image

Yield makes 2 cups

Number Of Ingredients 12

1 pound chicken livers, well trimmed and thoroughly rinsed
1/2 cup chopped onion
1/2 teaspoon poultry seasoning
8 tablespoons (1 stick) unsalted butter, softened
6 slices bacon, cooked and crumbled
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup cold chicken broth, preferably homemade
Bread and butter pickles, for garnish
Diced pimientos, for garnish
Baguette slices, for serving

Steps:

In a medium saucepan, combine 1 1/2 cups water with the chicken livers, onion, and poultry seasoning. Simmer for 10 minutes. Remove the pan from the heat and allow the livers to cool in the liquid.
When the livers are cool, drain well. Put the livers, butter, bacon, mustard, salt, and pepper in the bowl of a food processor. Pulse until the mixture is smooth, adding the chicken broth as needed to make a smooth thick paste.
Line a 2-cup bowl with plastic wrap and spray with nonstick cooking spray. Arrange the pickle slices and pimientos in a mosaic or other decorative pattern in the bowl. Spoon the liver mixture over the pickles. Press lightly and tap several times on the counter to knock out any air bubbles. Cover and refrigerate for at least 2 hours.
To unmold, dip the bowl in hot water for a minute and invert onto the serving platter; discard the plastic wrap. Serve with the baguette slices.
Lucky for me I'm married to an artisan baker. Not only does he smell like a warm, freshly baked loaf of bread much of the time, but he also makes me baguettes. When I ask nicely, he will make them with wild rice cooked in chicken broth to serve alongside this beautiful spread.
Bread and butter pickles let the rich iron flavor of the livers come through, whereas small dills can cover up their flavor.

Chicken Liver Spread image

Provided by keen5

Categories Spreads

Time 32m

Yield 1 1/4 cups

Number Of Ingredients 9

3 tablespoons butter or 3 tablespoons margarine
1/2 lb chicken liver
1 teaspoon minced fresh garlic
2 tablespoons country-style dijon mustard
1/4 teaspoon salt
1 pinch pepper
3 ounces cream cheese, softened
2 -3 tablespoons half-and-half
2 teaspoons chopped fresh chives

Steps:

In 10-inch skillet melt butter; add chicken livers and garlic.
Cook over medium high heat, stirring occasionally, until liver is fork tender (6 to 8 minutes).
Stir in remaining spread ingredients.
Continue cooking until heated through (1 to 2 minutes).
Spoon into blender container or food processor.
Blend or process until smooth.
Press liver mixture into greased 2 cup mold or soup bowl.
Chill until firm (1 to 2 hours).
In small bowl, stir together all frosting ingredients.
Unmold liver spread onto a serving plate.
Frost liver spread, decorating if desired.