Appetizers
Hen Liver Mousse with Plum Mostarda
Simi Winery
16275 Healdsburg Ave.
Healdsburg, CA 95448
simiwinery.com
- RECIPE YEAR: 2014
- RECIPE BY: Koin Vazzoler
- YIELD: Serves 6
- PAIRS WELL WITH: Alexander Valley Cabernet Sauvignon
This is a great Sonoma summertime appetizer with earthy and rich flavor as well as a fruitiness that complements the Alexander Valley Cabernet.
Hen Liver Mousse
Ingredients:
- 1 pound hen livers, soaked in milk for 12 hours
- 4 cups heavy cream
- 2 tablespoons kosher salt
- 1 teaspoon cracked pepper
- 6 tablespoons brandy
Directions:
Preheat the oven to 275°F. Drain the hen livers, discarding the milk. Transfer to a blender and blend until smooth. Add the cream and blend, then add the salt, pepper and brandy and blend until smooth. Pass the liver mixture through a fine-mesh sieve. Transfer the liver mixture to an ovenproof terrine or loaf pan and cover with aluminum foil. Place in a larger pan and fill with hot water to reach halfway up the sides of the terrine. Bake for about 1 hour; the mousse should still be a little jiggly when done. Let cool before serving.
Plum Mostarda
Ingredients:
- 1 1/2 cups pitted and coarsely chopped Santa Rosa plums
- 1/2 red onion, minced
- 3/4 cup brown sugar
- 1/3 cup dried cherries, chopped
- 1/4 cup apple cider vinegar
- 1 garlic clove, grated on a Microplane
- 2 tablespoons mustard seeds
- 2 teaspoons kosher salt
Directions:
In a saucepan over medium-low heat, combine the plums, onion, brown sugar, dried cherries, vinegar, garlic, mustard seeds and salt. Bring to a low simmer and cook, stirring constantly to prevent burning, until the mixture is medium-thick, at least 1 hour. (The cooking time will vary, depending on the juiciness of the plums.) If possible, let the mostarda cool before serving.
Directions:
Serve the liver mousse with the plum mostarda and crackers of your choice.
