Reviews (1)
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Martha Stewart Member
Rating: Unrated
01/09/2011
Easy and tasty. The quince jelly is a great flavor combination with the pate.
Spread pate and then jelly immediately after if your crostini are hot. If you spread the full batch with pate first, the pate is too soft when you put the jelly on. They mix together and don't look as pretty.
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Chicken-Liver Crostini with Quince Jelly
Recipe Summary
Yield: Makes 30
Ingredients
Ingredient Checklist
1 1/2 sticks unsalted butter, room temperature
3 shallots, finely chopped
1 tablespoon minced garlic
1 pound chicken livers, rinsed and trimmed
Coarse salt and freshly ground pepper
1/8 teaspoon cayenne pepper
1/2 cup dry white wine
1 teaspoon fresh thyme
1 medium baguette, sliced lengthwise into 1/4-inch-thick rounds
Extra-virgin olive oil, for brushing
Fleur de sel or coarse salt, for sprinkling
Quince Jelly with Star Anise
Cook's Notes
Pate can be refrigerated for up to 1 week.
Gallery
Chicken-Liver Crostini with Quince Jelly
Recipe Summary
Yield: Makes 30
Gallery
Chicken-Liver Crostini with Quince Jelly
Chicken-Liver Crostini with Quince Jelly
Chicken-Liver Crostini with Quince Jelly
Recipe Summary
Yield: Makes 30
Recipe Summary
Yield: Makes 30
Yield: Makes 30
Makes 30
Ingredients
Ingredients
- 1 1/2 sticks unsalted butter, room temperature
- 3 shallots, finely chopped
- 1 tablespoon minced garlic
- 1 pound chicken livers, rinsed and trimmed
- Coarse salt and freshly ground pepper
- 1/8 teaspoon cayenne pepper
- 1/2 cup dry white wine
- 1 teaspoon fresh thyme
- 1 medium baguette, sliced lengthwise into 1/4-inch-thick rounds
- Extra-virgin olive oil, for brushing
- Fleur de sel or coarse salt, for sprinkling
- Quince Jelly with Star Anise
Directions
Line a 4-by-6-inch loaf pan with plastic wrap. Melt 2 tablespoons butter in a large skillet over medium-high heat until foamy. Cook shallots and garlic until softened, about 2 minutes. Add chicken livers, 1 teaspoon coarse salt, and the cayenne, and cook, stirring occasionally, for 10 minutes. Remove from heat, and add wine and thyme. Return to heat, and cook, covered, until liquid reduces by half, about 6 minutes.
Pulse chicken livers, pan juices, and remaining 10 tablespoons butter in a food processor until smooth. Season with coarse salt and pepper. Pour into pan, and smooth with an offset spatula; refrigerate until set, about 2 hours.
Preheat oven to 375 degrees. Brush baguette with oil, and toast until golden. Sprinkle with fleur de sel.
Turn out pate from pan. Spread pate and quince jelly on crostini.
Cook's Notes
Pate can be refrigerated for up to 1 week.
Cook’s Notes
Pate can be refrigerated for up to 1 week.
Reviews (1)
Add Rating & Review
Martha Stewart Member
Rating: Unrated
01/09/2011
Easy and tasty. The quince jelly is a great flavor combination with the pate.
Spread pate and then jelly immediately after if your crostini are hot. If you spread the full batch with pate first, the pate is too soft when you put the jelly on. They mix together and don't look as pretty.
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member
Rating: Unrated
01/09/2011
Easy and tasty. The quince jelly is a great flavor combination with the pate.
Spread pate and then jelly immediately after if your crostini are hot. If you spread the full batch with pate first, the pate is too soft when you put the jelly on. They mix together and don't look as pretty.
Martha Stewart Member
Rating: Unrated
01/09/2011
Easy and tasty. The quince jelly is a great flavor combination with the pate.
Spread pate and then jelly immediately after if your crostini are hot. If you spread the full batch with pate first, the pate is too soft when you put the jelly on. They mix together and don't look as pretty.
Rating: Unrated
All Reviews for Chicken-Liver Crostini with Quince Jelly
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chicken-Liver Crostini with Quince Jelly
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
