Rick Cook

Chicken Liver Mousse
Rating: Unrated
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This chopped liver–style mousse retains a bit of texture, making it a rustic and flavorful rendition of the classic. When cooking the onions, add a splash of water to the skillet if needed to prevent burning and ensure maximum caramelization. Paired with Pinot Noir jam, hazelnuts, and spread on baguette slices, it’s the perfect start to winemaker Clare Carver’s harvest feast at Big Table Farm in Gaston, Oregon.
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