Southern Sampler with Chicken Liver Mousse
Recipe GLPR3cf57ecc3c0022
An elegant Southern-inspired composed plate featuring a silky, luxurious chicken liver mousse made with apple brandy and fresh herbs, paired with creamy cheddar spread, caviar-topped deviled eggs, and classic condiments. Each component brings sophistication and authentic Southern flavors to the table.
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Ingredients
8 ounces chicken livers, cleaned and rinsed
1 cup buttermilk
6 dashes Tabasco hot sauce
1 teaspoon kosher salt, divided
1/4 cup clarified butter, for frying
1 small shallot, minced
2 thyme sprigs
1 bay leaf
2 ounces apple brandy
1 teaspoon lemon zest
3/4 cup cold unsalted butter, cut into pieces, divided
1/4 cup heavy cream
6 ounces cheddar cheese, shredded
1/2 medium red bell pepper, finely diced
1/4 cup mayonnaise
1/4 teaspoon freshly cracked black pepper
1/8 teaspoon chipotle powder
Caviar for garnish
Muscadine jam for serving
Pickles for serving
Cornichons for serving
Grilled bread for serving
Directions
In a medium bowl, combine the cleaned chicken livers with buttermilk and 2 dashes of Tabasco. Refrigerate for 30 minutes to soak.
Drain the chicken livers and pat dry with paper towels. Season lightly with 1/2 teaspoon of kosher salt.
Heat the clarified butter in a large skillet over medium-high heat. Once shimmering, carefully add the chicken livers in a single layer and cook for 2-3 minutes per side until golden brown on the exterior and cooked through (internal temperature 165°F).
Transfer the cooked livers to a cutting board and roughly chop them into small pieces. Set aside.
In the same skillet over medium heat, add the minced shallot, thyme sprigs, and bay leaf. Sauté for 1 minute until fragrant.
Deglaze the skillet with apple brandy, scraping up any browned bits. Allow the liquid to reduce by half, about 1 minute.
Transfer the shallot, thyme, bay leaf, and pan juices to a food processor. Add the chopped chicken livers, lemon zest, 1/2 teaspoon kosher salt, and remaining Tabasco. Pulse until coarsely combined.
With the food processor running, add half of the cold butter pieces gradually until incorporated, then add the heavy cream and blend until the mixture is smooth and creamy.
Transfer the mousse to a fine-mesh sieve and press gently to pass through, discarding any solids. This creates a refined, silky texture. Fold in the remaining cold butter pieces gently until just combined.
In a separate bowl, combine the shredded cheddar cheese, diced red bell pepper, mayonnaise, black pepper, and chipotle powder. Mix until well incorporated.
To serve, spoon a generous portion of the chicken liver mousse onto each plate. Dollop the cheddar mixture alongside, and arrange caviar-topped deviled eggs, muscadine jam, pickles, cornichons, and grilled bread around the plate for a complete Southern sampler experience.
