For a gift that will impress any foodie, prepare a jar of this savory appetizer spread from TV chef Nora Singley.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons butter in a large high-sided skillet over medium-high heat. Season livers with salt and pepper; add to skillet and cook, turning once, until just cooked through (liver may be slightly pink inside), about 4 minutes per side. Remove livers from skillet and set aside.

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  • Reduce heat to medium and add another tablespoon butter to skillet. Add shallots and season with salt and pepper; cook, stirring, until translucent, about 5 minutes. Add pears, thyme, cloves, cinnamon sticks, brown sugar, and 1/4 cup water. Cover and cook, stirring occasionally and adding water as necessary to prevent burning, until pears are soft and easily pierced with the tip of a sharp knife, about 15 minutes.

  • Remove skillet from heat; uncover and add brandy, scraping up browned bits at bottom of skillet to deglaze. Remove thyme and cinnamon sticks from skillet and discard.

  • Cut remaining 5 tablespoons butter into small cubes. Transfer remaining contents of skillet to the bowl of a food processor along with chicken livers, cream, vinegar, nutmeg, and cut butter. Process until mixture is very smooth; season with salt and pepper.

  • Strain chicken liver mousse through a fine mesh sieve, using a spatula to push mousse through sieve. Transfer to a jars and top each with a sprig of fresh thyme. Add enough clarified butter to top of chicken liver mousse to form a thin film, about 1/16 of an inch; cover and transfer to refrigerator to chill. Keep chilled until ready to serve, up to 1 week. Serve with sea salt, jam, and toasts.

Reviews (5)

20 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 0
Rating: 5.0 stars
12/23/2019
I have been making both of these at Christmas for many years. They are a family favorite. Lots of ingredients, but worth it for the complex flavors.
Rating: 4 stars
12/26/2011
I made this after seeing on the show, easy and delicious. The jam is really good as well and a great combo. Thanks for the recipe!
Rating: 5 stars
12/20/2011
I made both the mousse and the jam. Wonderful combination. My new favorite holiday recipe.
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Rating: Unrated
12/17/2011
made this recipe and it's wonderful
Rating: Unrated
12/10/2011
John-I believe they are Weck canning jars available at Crate and Barrel
Rating: Unrated
12/09/2011
The glass containers are great. Where do I purchase them?
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