Chicken Liver Hot Mousse with Apple Endive Salad
3 slices thick-cut bacon
3 chicken livers, sinew removed
3 large eggs
2 teaspoons thyme leaves
1 cup balsamic vinegar
1 cup fruit vinegar (or substitute apple cider vinegar)
½ cup dried cranberries
2 heads of endive, julienne
1 Granny Smith apple, julienne
1 large shallot, thinly sliced
juice of 1 lime
2 tablespoons thinly sliced chives to garnish
kosher salt and freshly ground black pepper
1. Preheat the oven to 350° conventional.
2. In a small sauté pan over low heat, render the bacon for about eight minutes until the fat is released and the bacon is golden brown. Using a slotted spoon, transfer the lardons to a paper towel-lined plate and reserve.
3. Dry the livers very well. In a food processor fitted with a metal blade, add the livers and eggs. Season with salt and pepper. Pulse the mixture until just blended. Pour into four four-ounce ramekins on a sheet tray. Add about two tablespoons of the reserved lardons to each ramekin and top each with the fresh thyme leaves. Bake for about 15 minutes. A skewer will come out clean or check for an internal temperature of 160°. (For a three larger servings, use a six-ounce ramekin and increase cooking time to 18 minutes.)
4. Meanwhile, in a non-reactive medium sauce pot, add the balsamic and fruit vinegars, dried cranberries and reduce by 80 percent to a syrupy consistency.
5. In a medium bowl, combine the endive, apple, shallot and lime juice. Season to taste with salt and pepper. Reserve.
6. Place the hot mousse ramekin on a serving plate. Top with the balsamic syrup, garnish with chives and serve with the side endive salad.
Faustino Grand ReservaColor: Intense, bright cherry red Aroma: Aromatic and complex, with notes of tobacco, cedar and leather against a backdrop of ripe fruit, jam and spices Taste: Powerful yet velvety, with flavors of rich red fruit, licorice and minerals and smooth, ripe tannins