Well, I’ve still got more He’brew to get through, and I figured what better way to do it, than to embrace the Jewish food traditions that He’Brew decends from?

I invoked my inner Jewish grandmother (“Honey! you’re too thin! eat something!”) and set about making chicken livers.  I just love ‘em.  One of my favorite preparations is serve the livers in a mouse alongside of a condiment that cuts the fat slightly, and brings out some of the natural sweetness of the caramelized onions in the mousse.  Plus, the figs in the beer seemed like a natural pairing.

I made Alton Brown’s Chicken Liver Mousse recipe, then set about creating the jelly to seal it with.  I tapped off some Rejewvenator, then set about reducing it.  While it was on the stove, I added cinnamon, cardamon, lemon juice, sugar, and gelatin. 

So how did it all turn out?  Pretty good.  The chicken livers were rich and creamy, and the jelly was sweet and spoke to its ingredients. However,  I think next time, there are a few lessons I learned: less sugar, let it reduce further to break down the hops, and perhaps most importantly, I really should let everything cool more before pouring the jelly on top of the mousse.  If you don’t wait, things can get… messy. 

Tags: chicken liver, Rejewvenator

This entry was posted on Friday, January 30th, 2009 at 11:20 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.