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New South’s creamy chicken liver mousse

By Robin Domeier
You Asked For It
Restaurant writer Robin Domeier tracks down Charlotte restaurant recipes that readers have requested. Domeier is owner of Nibbles Personal Chef.
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- ROBIN DOMEIER
New South Kitchen chef Chris Edwards shares the secret to smooth chicken liver mousse.

More Information

  • New South Kitchen & Bar

    Where: 8140 Providence Road in the Arboretum.

    Hours: 11 a.m.-10 p.m. Monday-Saturday, 11 a.m.-9 p.m. Sunday.

    Contact: 704-541-9990, www.newsouthkitchen.com.


  • New South Chicken Liver Mousse

    When adding the brandy, take the pan off the heat (particularly if you’re cooking on gas) to prevent flare-ups. If you can't find fresh chicken livers, check the freezer section of your grocery store. The restaurant serves the mousse with crackers, mustard and pickled vegetables.

    1 pound chicken livers, washed and trimmed of connective tissue

    1 cup milk

    4 tablespoons extra-virgin olive oil, divided

    1 cup diced yellow onion

    2 teaspoons minced garlic

    2 bay leaves

    7 sprigs fresh thyme

    1/4 cup brandy

    1/2 cup (1 stick) unsalted butter, cut into pieces

    Salt and pepper to taste

    WASH the chicken livers and trim any connective tissue. Place in a bowl and cover with milk. Let soak for 1 hour. Drain, discarding the milk, and pat the livers dry.

    HEAT 2 tablespoons olive oil in skillet and add onions. Cook the onions until tender (you don’t want them to caramelize). Add the garlic and cook for 1-2 minutes, stirring continuously. Take care not to burn the garlic.

    ADD the remaining 2 tablespoons oil to skillet with the vegetables. When it’s hot, add the livers, searing them on each side.

    REMOVE skillet from heat and add the brandy, thyme, bay leaves and onion/garlic mixture to the pan. Return to heat and cook until the brandy is nearly evaporated. Discard the thyme and bay leaves and transfer the rest of the ingredients to a food processor.

    PULSE the mixture in the processor, adding pieces of the butter along the way. Continue pulsing until smooth. Serve cold, with crackers.

    Yield: About 2 to 2 1/2 cups.


  • More information

    Are you looking for a recipe from a Charlotte-area restaurant that is currently in business? Send your requests to Robin Domeier, rdomeier@carolina.rr.com. Please include your name, why you like the recipe, the area where you live and the restaurant’s location.


Madeline Cains was so interested in getting this recipe that she emailed me and Observer Food Editor Kathleen Purvis, plus she contacted the restaurant.

“My husband and I discovered New South (Kitchen & Bar) Restaurant at the Arboretum,” she wrote. “The chicken liver mousse was a standout. The texture was light and creamy, with absolutely no graininess. We actually went back the next night and ordered it again.”

New South chef-owner Chris Edwards says the key to the smoothness is to not overcook the livers.

“The recipe says to sear on all sides and that is all the cooking they need,” Edwards said. “They should be medium rare-medium.”

Edwards also says to be patient while processing the livers in the food processor. It takes awhile to achieve the smooth texture. He advises scraping down the bowl and lid a few times during this step.

If you follow Edwards’ directions, you should end up with the same light, rich and creamy mousse that Cains experienced on her visit.

Robin Domeier is owner of Nibbles Personal Chef.

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