{"id":2401,"date":"2012-08-02T10:18:23","date_gmt":"2012-08-02T17:18:23","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=2401"},"modified":"2012-08-02T10:19:26","modified_gmt":"2012-08-02T17:19:26","slug":"tartine-of-chicken-liver-terrine-with-strawberry-jam","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/tartine-of-chicken-liver-terrine-with-strawberry-jam\/","title":{"rendered":"Chicken Liver Tartine with Strawberry-Sherry Vinegar Jam"},"content":{"rendered":"

Chicken liver sounds a lot more elegant and tasty in French. Doesn’t foie de volaille<\/em> sound pleasant? Like you might actually give it a go even though you don’t know what it is? This summer tartine appetizer of chicken liver terrine with homemade strawberry-sherry vinegar jam and just picked strawberries is delicious.<\/p>\n

One of the guests who I overheard saying with a distrustful tone: “Well, I’ve never tried chicken liver before…” was happily surprised with the combination and I didn’t see any go to waste. And no, I was NOT standing next to guests, glaring at them, with my extra large sharp chef’s knife in hand….<\/p>\n

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Add this with the pickled beet tartine previously posted and you have some nice easy farmhand casual starters that go with both red & white wine or even ros\u00e9! Or why not break the bank and bust out the Champagne? There’s got to be something<\/em> to celebrate!<\/p>\n

Although I love to can jams and make terrines, both of these were made for immediate consumption. This ‘terrine’ will last up to a week refrigerated and the jam will stay good for at least 2 weeks but they are not pasteurized.<\/p>\n

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Chicken livers are one of the last remaining butcher cuts that are still cheap. Remember 20 years when no one had heard of flank steak and it was around $3\/pound? Ha! Not anymore! I guess people still are little squirmish about chicken liver since it is considered offal.<\/p>\n

What to look for when buying liver: check that they are dark red to pale reddish-brown in color, firm but floppy in texture, and have a fresh smell. If you smell amonia then walk away quickly \u2013 that’s a bad thing. Also, if there is any greenish or yellowish liquid on them, this is normally a sign that the gall bladder has popped in the butchering process and comprimised the offal and potentially the meat too.<\/p>\n

Cooked right liver is fantastic \u2013 all liver. Cooked wrong, they taste livery and disgusting. Luckily they are easy to cook right.\u00a0Here’s how no matter what the type of animal: heat a non stick or seasoned cast iron pan with a tablespoon of canola oil (you can use olive oil too but it has a lower smoke point), when it begins to shimmer and smoke sear liver hard on both sides, then deglaze pan with the alchohol you are using (port, brandy, cognac, raspberry vinegar (my fav for veal liver), a combo, white wine, whatever).<\/p>\n

If creating a cream sauce \u2013 as in this recipe \u2013 add cream straight to the pan right after the alchohol has burned off and let it reduce quickly. This should all happen in about 1 minute so keep that flame on high! The goal is not to boil the liver after searing it, but to infuse the sauce with some extra flavor before decanting.<\/p>\n

Because this is a faux terrine and it is not cooked in a water bath or sealed with duck or chicken fat on top, as is the tradition in France; I sear my livers, make the cream-brandy pan sauce and, in a vita-prep blender, mix all until smooth with some extra chunks of cold butter. Then spoon it in a pretty jar and refrigerate.<\/p>\n

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Making quick jam takes about 10 minutes if that! I use 1 pint of strawberries to a 1\/2 cup of sugar and let them cook down on the stove top on low. When the strawberry juice starts to run I crank up the heat to high and boil until desired consistency. A splash of sherry vinegar at the end adds acidity and works well with the chicken liver terrine.<\/p>\n

If you have never had liver before. This is a good starter recipe. They are a great source of protein (one chicken liver containing around 25 grams) and also high in Iron. I don’t know if that makes them any more edible, but I find chicken liver to be mild in flavor and great with wine \u2013 a good appetizer!<\/p>\n

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Chicken liver sounds a lot more elegant and tasty in French. Doesn’t foie de volaille sound pleasant? Like you might actually give it a go even though you… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":2402,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_mi_skip_tracking":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[682,676,7],"tags":[26,29,132,136,203,243,245,818,283,816,820,403,404,510,511,821,589,601,814,815,817,819],"class_list":["post-2401","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruits","category-meat-recipes-2","category-recipes-2","tag-amy","tag-appetizer","tag-chef","tag-chicken","tag-de","tag-farm","tag-featured","tag-foie","tag-glaze","tag-liver","tag-mousse","tag-ms","tag-ms-glaze","tag-recipe","tag-recipes","tag-seaonal","tag-starters","tag-summer","tag-tartine","tag-tartines","tag-terrine","tag-volaille"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2012\/07\/0232.jpg?fit=4288%2C2848","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-CJ","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/2401","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=2401"}],"version-history":[{"count":22,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/2401\/revisions"}],"predecessor-version":[{"id":2457,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/2401\/revisions\/2457"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/2402"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=2401"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=2401"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=2401"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}