Chicken Liver Mousse
Recipe courtesy Alton Brown

Brian and I made this for Thanksgiving one year. The flavor is good but most of us found that it was too "airy and light;" there was too much whipped cream in it for spreading on a cracker. It would work better as a garnish on something, as you would put whipped cream on a dessert, or perhaps as a sauce over noodles. I might try it again using just 1/2 cup heavy cream, whipped, or even less.

Comment from a reviewer: "Just made it and luckily had the episode on TIVO. He actually added the brandy before removing from heat, so almost all the moisture was cooked off, may be a reason for loose texture found by some. Followed suggestion to cut cream in half and I think it is just right."

2 tablespoons butter
2 cups chopped onion
1 cup chopped tart apple
1 teaspoon chopped fresh thyme leaves
1 pound chicken livers, cleaned
1/4 teaspoon ground white pepper
1/2 teaspoon salt
1/4 cup brandy
1 cup heavy cream (cut back to 1/2 cup!)

In a large saute pan over low heat, melt the butter and cook onion, apple, and thyme, covered, until apples soften.

Remove lid and increase heat to medium add the livers and cook until firm and still pink inside. [Add the brandy and cook to reduce until most has evaporated.]

Remove from the heat and allow to cool. Add the pepper, salt, and brandy [brandy added in last step] and puree in a food processor; then chill, covered.

Meanwhile whip the heavy cream to medium peaks. Fold into cooled, pureed liver mixture. Serve chilled.