Food & Cooking Recipes Appetizers Chicken-Liver Mousse with Raspberry Jelly Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 29, 2017 Print Rate It Share Share Tweet Pin Email Photo: Christopher Testani Prep Time: 30 mins Total Time: 1 hr 30 mins Servings: 6 The richness of this creamy mousse is balanced nicely by an accompanying tart, crisp pickle; choose one or many. Ingredients 5 tablespoons unsalted butter, room temperature ½ red onion, minced (½ cup) 2 teaspoons minced garlic 1 teaspoon minced fresh sage ½ pound chicken livers, rinsed and trimmed Coarse salt and freshly ground pepper ¼ cup Marsala 2 tablespoons heavy cream ¼ cup Raspberry Jelly Simple Crostini, for serving Assorted Pickles, for serving Directions Melt 2 tablespoons butter in a skillet over medium-high until foamy. Add onion, garlic, and sage; cook until softened, about 2 minutes. Add chicken livers, 3/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until browned, 4 to 6 minutes. Add Marsala and bring to a boil; cook 30 seconds, then reduce heat to medium and simmer, covered, until livers are just cooked through, about 3 minutes. Transfer livers with pan juices, remaining 3 tablespoons butter, and cream to a food processor. Puree until silky, about 2 minutes. Pass mousse through a sieve to remove any lumps. Season with salt and pepper. Transfer to a 1 1/2-cup ramekin or bowl and refrigerate at least 1 hour and up to 2 days. Remove mousse from refrigerator 15 minutes before serving. Just before serving, spoon jelly over top. Serve, with crostini and pickles. Rate it Print