Chicken Liver Mousse With Belgian Waffles and Cranberry Gastrique

“This recipe from chef Chris Hall of Atlanta’s Local Three is an elegant take on Southern-style chicken and waffles, with a rich, buttery mousse standing in for the chicken and sweet-tart cranberry gastrique instead of maple syrup. The pairing with the wild, hoppy flavors of this Belgian-style pale ale makes for an audacious contrast of flavors.” – Bob Townsend, AJC

For the mousse:

  • 1 pound​ butter, cubed
  • 1½ cups onions, chopped
  • 5 c​loves of garlic, chopped
  • 1/2 cup ​bourbon
  • 1 ​tablespoon fresh thyme
  • 2 pounds​ chicken livers, salted with kosher salt or curing salt

In a large sauté pan over low heat add 1/4 pound of butter, onion and garlic and caramelize until soft and golden brown. Deglaze the pan with the 1/2 cup bourbon.

Add thyme and chicken livers and cook until livers are medium, about five minutes.

Transfer hot contents of sauté pan to a food processor and puree until smooth. Add the remaining cubed butter and puree until fully incorporated.

Chill and reserve.

Makes: 3 1/2 to 4 cups mousse.Per 1-tablespoon serving: 75 calories (percent of calories from fat, 84), 2 grams protein, 1 gram carbohydrates, trace fiber, 7 grams fat (4 grams saturated), 76 milligrams cholesterol, 68 milligrams sodium.

 

For the Cranberry Gastrique:

  • 1 pound​ fresh cranberries 1 cup fresh orange juice 1 ​cup sugar

Combine cranberries, orange juice and sugar in a saucepot and simmer for 1 hour over medium low heat until cranberries are soft.

Puree, while hot, until smooth, and cool.

Makes: about 3 cups.Per 1-tablespoon serving: 26 calories (percent of calories from fat, 1), trace protein, 6 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, trace sodium.

 

For the waffles:

  • 2 cups ​all-purpose flour
  • 1/4 cup ​sugar
  • 1 tablespoon​ baking powder
  • 1/2 teaspoon​ salt
  • 1½ cups m​ilk
  • 1 tablespoon plus 1 teaspoon ​vanilla extract
  • 2 l​arge eggs, separated, plus 2 egg whites
  • 1 stick melted salted butter, plus butter for serving

Preheat waffle iron to the regular setting.

Sift together the flour, sugar, baking powder and salt in a bowl. In a separate bowl, whisk the milk, vanilla and 2 egg yolks together. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and continue mixing very gently until combined.

In a separate bowl, using a whisk or a mixer, beat the 4 egg whites until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through.

Scoop the batter into waffle iron in batches and cook according to directions.

Makes: 12 waffles.Per waffle: 184 calories (percent of calories from fat, 43), 4 grams protein, 24 grams carbohydrates, 2 grams fiber, 8 grams fat (4 grams saturated), 60 milligrams cholesterol, 324 milligrams sodium.

 

To assemble entire dish:

Place a small scoop of mousse on a quarter section of a buttered waffle, top with cranberry gastrique, and garnish with micro-greens, if desired.