For a different presentation, make this mousse in a 1 1/2-qt. ovenproof dish instead of small jars.
1/2 cup butter, divided
1 cup finely chopped yellow onion
1 garlic clove, minced
1/2 cup heavy cream
1 pound chicken livers
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2/3 cup red pepper jelly
1 (8- to 9-oz.) French bread baguette, sliced and toasted
How to Make It
Preheat oven to 300°. Melt 2 Tbsp. butter in a small saucepan over medium heat. Stir in chopped onion. Cover and cook, stirring occasionally, 6 to 7 minutes or until tender. Add minced garlic, and sauté 10 seconds. Stir in cream, and bring to a simmer. Cover, reduce heat to low, and cook 6 minutes.
Add remaining 6 Tbsp. butter, and cook, stirring constantly, about 1 minute or until butter is melted and well blended. Remove from heat.
Process chicken livers, kosher salt, black pepper, and onion mixture in a blender or food processor 30 to 45 seconds or until smooth, stopping to scrape sides as needed.
Place 7 (8-oz.) wide-mouth, ovenproof jars with tight-fitting lids in a 13- x 9-inch baking dish. Divide liver mixture among jars, filling each halfway. Add warm water to baking dish to a depth of 1 1/4 inches. Cover jars and baking dish tightly with heavy duty aluminum foil.
Bake at 300° for 30 minutes or until mousse is set. Remove from oven, transfer jars to a wire rack, and cool completely (about 30 minutes). Screw on lids, and chill 1 hour.
Just before serving, spoon 1 1/2 Tbsp. red pepper jelly into each jar, and serve with toasted baguette slices.
We tested with Kerr Wide Mouth Half Pint Jars.
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