Recipe: Chicken liver mousse

In a Q&A with Stephanie Meyer, author of the recently released "Twin Cities Chef's Table," I asked if there was a recipe in the book that she was happiest to have for her own kitchen (I was pleased to see the dill pickle fried chicken from chef Beth Fisher at Wise Acre Eatery, and the Crusher Cookies from Sun Street Breads baker/co-owner Solveig Tofte). Her immediate response: the chicken liver mousse with pickled blueberries from chef Erick Harcey at Victory 44.

Including the recipe in the story's print edition wasn't possible, so I'm including it here (the photo is by Meyer). Enjoy.

CHICKEN LIVER MOUSSE

Makes 6 4-oz. servings.

Splash of olive oil

4 shallots, minced

4 strips bacon, cut into 1/4-inch pieces

2 thyme sprigs

1 lb. cleaned chicken livers

1/4 c. bourbon

3/4 lb. (3 sticks) plus 6 tbsp. (3/4 stick) unsalted butter, divided

3/4 c. heavy cream

Freshly ground black pepper

Directions

In a medium skillet over medium heat, warm olive oil. Add shallots, bacon, garlic and thyme and sauté, stirring frequently, until caramelized, about 15 minutes.

Add chicken livers and sauté, stirring a few times, until livers are cooked halfway through, about 5 minutes. Carefully add bourbon (noting that it is flammable) and cooked until almost dry, about 5 minutes.

Discard thyme sprigs and transfer mixture to a blender. With blender on low speed, slowly add 3/4 pound (3 sticks) butter, a few tablespoons at a time. When fully incorporated, add cream and mix until incorporated. Season to taste with salt and pepper. Press mixture through a fine-mesh sieve and transfer to 4-ounce jars or ramekins and cool to room temperature.

Serve with crackers and pickled blueberries (see Recipe). Can be refrigerated for up to 1 week.

PICKLED BLUEBERRIES

Makes about 4 cups.

1 c. apple cider vinegar

1/2 c. sugar

2 thyme sprigs

1 qt. (4 c.) fresh blueberries

2 shallots, peeled and sliced

Directions