Chicken Liver and Pear Mousse...

Just in time for the Super Bowl, here is a terrific mousse pate that will have your guest calling you the next day for the recipe. It’s a rather refined pate that doesn't involve multiple types of pork fat, with an airy, compulsively spread able chicken liver mousse. The livers are sautéed with pears and shallots, and blitzed to a smooth puree in a food processor. By folding whipped cream into the liver mixture which will aerate it and provides a cool, creamy effect to the meaty flavor.



For entertaining, chicken liver mousse trumps any cheesy, baked concoction you may have made in the past. You can prepare it 24 hours ahead and serve it chilled, so there is no last-minute prep. But if you do want something extra-special, pipe the mousse onto crackers or mini phyllo shells or I will pipe it on pear slices and serve. Even if vegetarian pates are dismissed by purists, they are a delicious addition to any party.

Pate is delicious in any season, but its inherent richness and status in French gastronomy make it especially appropriate right now. It's the little indulgences that make entertaining feel special — getting dressed up, snacking on a variety of treats and enjoying the game with friends. With its emphasis on transforming common, unappreciated ingredients into decadent fare, making pate is a small act of culinary magic.

Chicken Liver and Pear Mousse

Ingredients:
2 tablespoons unsalted butter
1 tablespoon olive oil
1½ cups chopped onion
1 cup finely chopped semi-firm pear
½ cup chopped shallot
Salt and freshly ground black pepper
1 pound chicken livers, trimmed of any fat and halved
1½ teaspoons fresh thyme leaves
2 tablespoons brandy
2 tablespoons pear brandy
~(regular brandy may be substituted)
1 cup cold whipping cream

Heat the butter and olive oil in a large skillet on medium-low. Add the pear, onion and shallot, and season with salt and pepper. Cook, stirring frequently, until pear is tender. Move shallot and pear to the sides of the skillet and place the livers in the center. Season with salt and pepper, and cook until firm but still pink in the center, turning once or twice.

Remove from heat and set aside to cool for 10 minutes.
Add liver mixture to a food processor. Add the thyme, brandy and pear brandy. Process until smooth. Taste for seasoning and add salt and pepper as needed.

Cover and refrigerate 45 minutes or until chilled.

Add whipping cream to a large bowl and beat with an electric mixer on high speed until medium-stiff peaks form. Gently fold the cream into the liver mixture in 4 additions, taking care not to over-mix and reduce the cream's volume. Taste and add salt and pepper if desired. Transfer to mason jars, ramekins or other serving dish. Chill at least 2 hours or overnight. Serve chilled. Mousse will keep in the refrigerator for about 5 days.

Makes about 3½ cups

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George’s notes:

• Pears and pear brandy draw out the sweetness from rich, meaty chicken livers. Serve as a spread or dip, or use a pastry bag to pipe swirls of mousse onto crackers, mini phyllo shells or apple slices. You can experiment with different herbs, spices or liqueurs.
• The Super Bowl was created as part of the merger agreement between the National Football Conference (NFC) and its competitive rival, the American Football Conference (AFC). After its inception in 1920, the NFL fended off several rival leagues before the AFL began play in 1960. The intense competitive war for players and fans led to serious merger talks between the two leagues in 1966, culminating in a merger agreement announcement on June 8, 1966. One of the conditions of the merger was that the winners of each league's championship game would meet in a contest to determine the "world champion of football".
• Super Bowl XLIV will be pitting the American Football Conference (AFC) champion Indianapolis Colts against the National Football Conference (NFC) champion New Orleans Saints to decide the National Football League (NFL) champion for the2009 season.