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 GOURMET RECIPES

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Chicken Liver Mousse with Crisped Crostini (August 8, 2001)

Great tennis, wonderful food, fabulous wines. Ahhhhh, an unbeatable combination, and it’s all coming to Toronto soon.

The Bordeaux Wine Trade Council told us that, as the Official Wines of Tennis Canada, they will be featured during the Rogers AT&T Cup, Canada's international women's tennis championships which begin Saturday, August 11, with the finals taking place on Sunday, August 19, 2001.

It’s a chance to see the best in women's tennis, for the line-up includes Jennifer Capriati, Serena Williams, Amanda Coetzer, Magdalena Maleeva, Arantxa Sanchez-Vicario, Conchita Martinez, Anke Huber, Nadia Petrova, Martina Hingis, Lindsay Davenport, Ai Sugiyama and Barbara Rittner, among others.

You’ll work up an appetite watching these elegant top athletes perform, and during the breaks just might want to sample this chicken liver mousse with your glass of Bordeaux wine!

Got other plans? You can still try this delightful appetiser from Tastings Catering at home or the courtside of your choice!

Chicken Liver Mousse with Crisped Crostini

This is a delicious recipe for two or a crowd! Make the mousse a day ahead to let the flavours develop.

Makes 48 pieces

Ingredients:
1 lb chicken livers
2 Tbsp butter
1 onion, diced
2 shallots, minced
1 tsp unflavoured gelatin
1/3 cup tawny port
1/2 cup soft butter
1/4 tsp quatre épice
1/8 tsp grated nutmeg
salt & pepper
1/4 cup heavy cream
48 crisped crostini

Method:

Step 1:
• clean livers and trim of all gristle
• heat 2 tbsp butter, add diced onion and sauté until soft
• add minced shallots and sauté for two minutes
• add livers and sauté over high heat until just stiff
Step 2:
• soften gelatin in port and stir until gelatin is dissolved
• put sauce in blender and add livers
• blend until smooth; strain and let cool
Step 3:
• cream the 1/2 cup butter in a small bowl
• add spices and nutmeg and little by little add the liver purée
• add salt and pepper to taste
• continue beating until light and fluffy
• whip the cream and fold into the liver mixture
• chill well
• serve with crostini
Accompanying wine?
Tony Recommends...

Brut champagne, white Burgundy or Ontario Chardonnay. You can also go red if you're indoors with air conditioning – a red Bordeaux.

All this talent is appearing at the National Tennis Centre at York University, 3111 Steeles Ave. West in Toronto. For more information, see Tennis Canada's web site, www.tenniscanada.com.

Happily tested by Helen Hatton and Ron Morris.

 

 

 

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