Appetizer of Cocktail?

Learn how to do Appetizer of Cocktail? for your friends and family. this revenue from Appetizer of Cocktail? it is delicious

Make Appetizer of Cocktail?

This chicken liver mousse recipe makes the perfect appetizer, piped into shot glasses and topped with crispy bacon.  Don't let the liquor in the ingredient list fool you into thinking is a cocktail......serve with a teaspoon or demitasse spoon and a sense of accomplishment! This is another in a series of Hors d' Oeuvres that you can add to your repertoire for the upcoming holidays.  When you have time, go to the home page of my blogspot and see what beautiful bitefuls there are to make and serve to friends and family. 

Chicken Liver Parfait with Smoked Bacon

Ingredients

Makes 20 Hors d' Oeuvres

1 3/4 lb of chicken livers

8 oz of foie gras

8  slices of bacon , unsmoked, finely chopped (not thick cut)

3 shallots, finely chopped

8 garlic cloves, finely chopped

4 tbs of port

4 tbs of sherry

4 tbs of brandy

1/2 tsp pink salt

1 of butter, cold and cubed

2 tbsp of crème fraîche or sour cream

3 1/2 oz of smoked bacon, thinly sliced

salt

pepper

Directions

Preheat the oven to 225°F

In a non-stick frying pan, sear the foie gras for 2 minutes until colored and repeat for the chicken livers. Remove from pan and set to one side.

In the same pan, sweat the bacon (finely chopped), shallots and garlic for 5 minutes until soft.

Leaving the shallots, bacon and garlic in the pan, deglaze with half the port, half the sherry and half the brandy, lifting the meat juices and flavors from the bottom of the pan.

Transfer the contents of the pan along with the reserved foie gras and chicken livers to a blender.

Place the other half of the liquors into the pan and reduce by half.

Add the reduced liquid to the blender and turn it on. Add the cubed butter, a few cubes at a time, as the mixture is blending. Blend for 3-5 minutes until the butter is fully incorporated (the mixture should become smooth and glossy). Pass the mixture through a fine sieve.

Fold in the crème fraîche and pour into a terrine mold lined with a double layer of plastic wrap.

Place the terrine mold in a roasting pan and fill with water until it reaches halfway up the sides of the mold. Bake in the oven for 1 hour.

Allow the terrine to cool to room temperature then place into the fridge to chill for 1 hour.

Fry the strips of bacon until crisp, then chop coarsely. Once the parfait is cool, scoop into a piping bag and pipe into 20 shot glasses. Sprinkle the crumbled bacon over the parfait and serve.

Share this recipe from Appetizer of Cocktail? with your friends and groups