Apple Brandy Chicken Liver Mousse With Balsamic Onions

• Apple Brandy Chicken Liver Mousse
• 1 pound chicken livers (rinsed)
• 1 yellow onion (small dice)
• 1 red apple (peeled and small dice)
• 5 garlic cloves (minced)
• 1/4 cup brandy
• 1/2 cup heavy cream
• 5 tablespoons butter
• 1 lemon
• 1 tablespoon olive oil
• salt & pepper
• Balsamic Onions
• 2 yellow onion (small dice)
• 1 tablespoon sugar
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• salt & pepper

1. Saute the apples, onions and garlic in 3 Tbs of butter. Cook until soft, season with salt and pepper and set aside to start cooling.
2. Saute the livers in olive oil until medium, season with salt and pepper. Add the brandy and ignite so the alcohol burns off. Take off the heat and start cooling down.
3. Take the apple, onion, and garlic mixture and start processing in the food processor (if it is still warm that is ok.)
4. Add the livers and brandy mixture (while slightly warm) to the processor and continue mixing. Add 2 Tbs of cold butter and whipping cream.
5. Taste and season with salt and pepper. Add the juice of a lemon and season to taste.
6. Push the mousse through a fine strainer with a spatula to make sure it is smooth. Pour into whatever serving dish you want you use and put in the fridge to set. Cover with plastic wrap.
7. Cook the onions in the olive oil on low-medium heat. Add the sugar and cook until they are a light brown color, about 30 minutes. Add the balsamic vinegar and cook for another minute, season with salt and pepper. Cool down before you serve.

apple brandy, chicken livers, yellow onion, red apple, garlic, brandy, heavy cream, butter, lemon, olive oil, salt, onions, yellow onion, sugar, balsamic vinegar, olive oil, salt

Taken from food52.com/recipes/11239-apple-brandy-chicken-liver-mousse-with-balsamic-onions (may not work)