"Recipes from the Chef's Kitchen"
Evening Star Cafe
2000 Mt. Vernon Ave.
Jonathan Till - Executive Chef
Chicken Liver Mousse
Ingredients:1) Chicken liver mousse (makes 2 cups)
2) 1.5 cups chicken livers soaked in 3 cups milk
3) 5.5 oz cold butter cubed small
4) 2 teaspoons sugar
6) 2 ¼ teaspoon salt
7) 1 teaspoon banyuls vinegar or lemon juice
8) ¼ peeled apple, cut into slices
9) ¼ large shallot rough chopped
10) 1 tablespoon canola oil
11) ½ oz cognac (brandy can be substituted if needed
1) Soak Livers in mild for 24 hours to remove blood.
2) Remove livers from milk and pat dry.
3) Lightly season with salt and pepper.
4) Heat heavy bottom pan and add oil.
5) One pan is heated, saute livers until medium-rare.
6) Remove livers from pan and place on a plate lined with paper
towels to absord bluod.
7) Add apples and shallot to the same pan livers were cooked in
and saute until light brown in color.
8) One color is achieved, turn off the heat and add cognac.
9) Combine livers, apple and shallots in a food processor and blend.
10) Slowly add cubed butter, then salt sugar and vinegar.
11) Remove from processor and pass through a fine mesh screen
12) Place in a desired serving vessel(s) and chill until cold.
The Port Wine Aspic
1) 1/2 cup port wine
2) 2 cloves
3) 1 bay leaf
4) 5 black pepper corns
5) 2 allspice cloves
6) 1 tsp. Gelatin Powder
1) Place all ingredients into port wine and lightly stir...let the gelatin
bloom for 5 minutes.
2) Heat wine until gelatin is melted and then strain.
3) Let wine cool until tepid and pour over liver mousse. THickness
of the aspic is by preference.
4) Chill for 1 hour and serve.
5) It can be kept in a refrigerator and covered for up to 5 days.
Wild Mushroom Bruschetta
1) 8 ounces wild mushrooms, cleaned2) 4 cloves garlic, thinly sliced3) 1 shallot, julienned4) 1/2 cup white wine5) 8 ounces heavy cream6) 1 teaspoon fresh thyme leaves7) Salt and pepper, to taste8) 4 slices of thick-cut rustic bread, grilled9) Pecorino cheese, for grating10) Chopped chives, for garnish
1) Sauté the mushrooms, shallot and garlic in a hot, dry pan until caramelized.
2) Deglaze the pan with the wine and let evaporate until the pan is almost dry.
3) Add the cream and thyme, and let the liquid reduce by half. Season with salt and pepper.
4) To serve, spoon the mushroom mixture over the grilled bread, grate some cheese over top and garnish with some chopped chives.