Chicken Liver Mousse for all Seasons
Chef Isaac Toups, Toups Meatery
Makes about 6 cups
This versatile recipe can be adapted with other spirits and spice blends to suit the seasons: The clove and nutmeg called for here are good choices for winter. Substitute 1/4 cup Lillet Blanc for the port and the zest of one lemon for the spices for summer.
2 pounds, chicken livers, rinsed
3 sticks butter cut into 1-inch cubes, at room temperature
12 ounces cream cheese, cut into 1-inch cubes, at room temperature
1/4 cup port
2 tablespoons Bourbon
2 tablespoons sugar
pinch of clove
1/4 teaspoon freshly grated nutmeg
salt and white pepper to taste
Cook the livers in a medium-sized pan set over high heat until they are medium rare, about 1 minute per side. Add the port, Bourbon, sugar, clove, nutmeg, and salt. Remove the pan from the heat immediately when livers are cooked through, about 4 more minutes. Scrape mixture into a bowl; chill.
Add livers, liquid, butter, cream cheese, port, Bourbon, sugar, clove and nutmeg to the bowl of a food processor. Pulse until completely smooth. Correct seasoning with salt and white pepper.
Scrape mixture into one large or several small porcelain ramekins. Chill. Serve with bread rounds, cornichons, and sliced radishes.