Chicken Liver Crostini with sunchoke, wine mustard, and herb salad
Serves 6-8 | Prep Time 45 min. | Cook Time 30-45 min.
This dish goes perfectly with our Ellie’s Cabernet Sauvignon
1 lb. chicken livers, cleaned
2 ea. shallots, minced
2 T. butter
¼ c. cognac, or brandy
1/3 c. heavy cream
½ bu. fresh thyme
1 cinammon stick
6 allspice berries
½ T. whole cloves
4 T. butter, melted, and clarified
Salt and pepper, to taste
Sherry vinegar, to taste
4 oz. sunchokes, cleaned and sliced ¼ in thick
1 t. olive oil
¼ c. mixed parsley leaves, chives, chervil, tarragon leaves
2 T. yellow mustard seed
2 T. brown mustard seed
½ c. red wine
1 t. sherry vinegar
- Over low heat, steep thyme, cinnamon, cloves and allspice in heavy cream. Gently simmer for 5 minutes. Do not reduce. Strain.
- Over medium heat, sweat shallots in 2 T. butter until translucent. Add livers and gently cook until pink in the middle, approximately 5-7 minutes. Add to blender.
- Puree chicken livers with strained cream, until smooth. Season with salt and pepper and sherry vinegar. Pour mousse into jars evenly and top with clarified butter. Chill for 6-8 hours.
- To make wine mustard, bring wine to a boil and pour over mustard seeds. Plump mustard seeds overnight and transfer to a food processor or blender. Puree with sherry vinegar, keeping some of the mustard seeds whole.
- To roast sunchokes, toss sliced sunchokes in olive oil and salt and pepper. Roasted in a 400˚ oven on a sheet tray until slightly caramelized. When cooled, finely dice sunchokes and toss with herbs.
- To serve, spoon mousse onto a toasted crostini, top with wine mustard, sunchoke and herb salad.