The recipe looks very enticing... but I don't believe the magazine folks have tested it. I tried it for the 2nd time, and had to bake it a lot longer than noted in the recipe, and I still got bloody juices separating from the mousse after it was chilled and stored in the fridge. One major complaint is that the recipe does not specify whether the mousse has to be cooled to room temperature before pouring the concord grape juice gelatin over it. Am I supposed to cool it while keeping the ramekins in the water bath or remove it from the water bath? Cool it completely before pouring gelatinized juice over it or just cool it slightly?I poured it over warm (not hot) mousse, and guess what? The juice seeped into the mousse. Yikes! It smelled horrible, and looked horrible. Kind of gave the whole dish a metallic smell. Lesson learned:( I do wish Saveur was more precise with its recipes. Won't make this one again. Too much work for less than satisfactory result.
Goose Liver Terrines
A tart Concord grape gelée offsets the richness of these goose liver terrines. This recipe comes from chef Brian Alberg of the Red Lion Inn in Stockbridge, Massachusetts, and first appeared in our December 2011 issue along with Francine Prose's story The Glories of Goose.
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Credit: Todd Coleman
INGREDIENTS
12 tbsp. unsalted butter1 shallot, minced
1 clove garlic, minced
½ cup chicken stock
3 sprigs thyme, stems removed
1 lb. goose livers, cleaned (see The Whole Goose)
½ cup heavy cream
Kosher salt, to taste
3 ½ tsp. powdered gelatin
3 cups Concord grape juice
Whole-grain mustard and rye crackers, for serving
INSTRUCTIONS
Heat oven to 300°. Heat 1 tbsp. butter in a 10″ skillet over medium-high heat. Add shallot and garlic; cook until lightly browned, about 3 minutes. Add stock and thyme; cook until reduced by half, about 4 minutes. Purée in a food processor with remaining butter, livers, cream, and salt; strain. Pour into six 6-oz. ramekins set in a roasting pan; pour boiling water in pan to come halfway up sides of ramekins. Bake until set, about 18 minutes. Soak gelatin and ¼ cup juice in a bowl. Bring remaining juice to a boil in a 2-qt. saucepan; cook until reduced by half, about 20 minutes. Remove from heat; stir in gelatin. Pour juice evenly over ramekins; chill until set, about 4 hours. Serve with mustard and crackers.Pairing Note: An earthy yet bright white like Carballo Listán Blanco 2008 ($19) goes well with this dish.
Ratings & Reviews (1)
Goose Liver Terrines
Reviewed by tuziksmith on
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The recipe looks very enticing... but I don't believe the magazine folks have tested it. I tried it for the 2nd time, and had to bake it a lot longer than noted in the recipe, and I still got bloody juices separating from the mousse after it was chilled and stored in the fridge. One major complaint is that the recipe does not specify whether the mousse has to be cooled to room temperature before pouring the concord grape juice gelatin over it. Am I supposed to cool it while keeping the ramekins in the water bath or remove it from the water bath? Cool it completely before pouring gelatinized juice over it or just cool it slightly?I poured it over warm (not hot) mousse, and guess what? The juice seeped into the mousse. Yikes! It smelled horrible, and looked horrible. Kind of gave the whole dish a metallic smell. Lesson learned:( I do wish Saveur was more precise with its recipes. Won't make this one again. Too much work for less than satisfactory result.
Rating: 2
