Chicken Liver Mousse on Crostini from Cassis Bistro
1 package of chicken liver
1 Tbsp olive oil
1 bay leaf
85 g port
salt and pepper to taste
Preheat oven to 350º F oven with rack in the middle. Sauté onion and shallot in olive oil until soft. Remove from heat and add port (it might ignite, be careful!), add bay leaf, then let simmer about 1 to 2 minutes.
Pour mixture into a blender and add chicken liver. Purée until smooth. Season with salt and pepper. Transfer the mixture into a small cast iron pot or crock, and skim off any foam that has surfaced.
Place the pot in a larger pan with water (water bath) and bake until the mixture is set, about 55 minutes. A sharp knife inserted should come out clean.
Refrigerate the mousse until it is completely cool, at least 4 hour. Remove from fridge one hour before serving and pipe onto crostini or serve sliced.
Special thanks go out to the restaurants, businesses and people that helped make this event happen!
Chef & Food Blogger Participants:
Dominique Moussu (Cassis Bistro) & Michelle Maingat (Yum Yum Yummers)
Drew Masterman (Blue Star Diner/Dairy Lane) & Lori Andrews (The 10 Cent Designer)
Geoff Rogers (Home Tasting Room) & Gwendolyn Richards (Patent in The Pantry)
Grayson Sherman (Jelly Modern Doughnuts) & Stephanie Arsenault (Global Dish)
Kyle Groves (Catch) & Stephanie Eddy (Clockwork Lemon)
Roy Oh (Anju) & Vincci Tsui (Ceci N’est Pas Un Food Blog)
Donations & Prizes:
Home Tasting Room
Steam Whistle Pilsner
J. Webb Wine Merchant
Jelly Modern Doughnuts
Julie Van Rosendaal (Dinner With Julie)
Trevor Bird - Top Chef Canada Season 2 Runner-Up
Vine and Dine
Sarah Mayerson (Flora Calgary)