Steve's Food Art Laboratory

Saturday I had the distinct pleasure of helping my friend Steve host a dinner party in his home. He and his guests "labored" in the kitchen all evening turning out various different delicacies.

Menu:
 
Fruit and Cheese platter with Marcona almonds and Spanish Chocolates

Foie Gras with Mustard Miso and Butternut Squash Chips

Pan Fried Scallops with Two Sauces

Chicken Liver Pate with Lingonberry Preserves

Pan Seared Duck Breast with Cranberry Sauce and Fresh Figs

Macadamia Nut Chocolate Cake with Coconut Emulsion and Dulce de Leche Ice Cream

It was a great crew and a fun menu. Featured in the picture is the chicken liver pate which I really loved. We served it in mini phyllo dough cups, with lingonberry preserves and dried rosemary as a garnish.


Chicken Liver Pate with Lingonberry Preserves

2 tablespoons finely chopped shallot
1 teaspoon olive oil
1 garlic clove, minced
1/3 cup Cognac or other brandy
6 oz chicken livers, trimmed (3/4 cup)
5 large egg yolks
1 cup whole milk
1/4 cup all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice

Special equipment: a 2 1/2- to 3-cup ovenproof crock or terrine

1. Place oven rack in middle position and preheat oven to 350°F.

Cook shallot in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 4 minutes. Add garlic and cook, stirring, 1 minute. Remove from heat and carefully add Cognac (use caution; if Cognac ignites, shake skillet), then boil until reduced to about 2 tablespoons, 1 to 2 minutes.

2. Transfer to a blender and add livers and yolks, then purée until smooth. Add milk, flour, salt, pepper, nutmeg, and allspice and blend until combined. Pour into crock, skimming off any foam.

3. Put crock in a larger baking pan and bake in a water bath until mousse is just set and a small sharp knife inserted in center comes out clean, about 55 minutes.

Melt butter in a small saucepan over low heat, then remove from heat and let stand 3 minutes.

4. Chill mousse completely, uncovered, about 4 hours. Bring to room temperature about 1 hour before serving.