I have made my fair share of chips and dips over the years, every which way and for just about every occasion.
From appetizers to party take-along to afternoon snacks, the versatile chips and dip dish strikes a satisfying balance of keeping us just the right amount of being full before a big meal (or in-between them)!
Who says you can’t transform those last scraps of turkey into a HEAVENLY Shepard’s Pie? When you follow my instructions and pipe the sweet potato onto the top of the casserole dish in artful little dollops, compliments will follow! Substitute the lamb for your turkey and you’ll be set.
Face your foodie fears with this Chicken Liver Mousse recipe, a timeless party appetizer that I’ve been enjoying since I was a kid! You’ll be surprised how easy (and tasty) chicken liver can be.
I grew up eating chopped chicken liver. Mom or Gram would sauté the livers with some onions and garlic, add diced hard-boiled egg and swirl in spoonful’s of Miracle Whip. Dad would mold the final product into football shapes for game watching, or into silver dishes for holidays.
We would slather up pieces of pumpernickel bread and chow down. I LOVE chopped liver.
I can see you right now.
You’re turning up your nose at the thought of eating chicken livers.
I’m here to tell you that it’s time to overcome those fears and love you some liver.
Chopped liver may not be your thing, but a fine liver mousse made with shallots and sherry and apples, is just the perfect appy for your next entertaining event.
Let me show you how easy it is to make.
Chicken Liver Mousse
30 Minutes Plus Chilling
Party Appetizers Entertaining Fall/Winter
4 slices thick-cut bacon (I like maple bacon) 1 pound chicken livers 1 teaspoon kosher salt 1 teaspoon coarse black pepper 2 tablespoons olive oil 2 large shallots, peeled and diced 1 Granny Smith apple, peeled and diced ½ cup dry sherry 1 teaspoon dried thyme ½ teaspoon allspice 4 tablespoons butter, room temperature, ½ stick ½ cup half and half ¼ cup apricot jam Baguette slices
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Add the bacon to a skillet over medium heat and cook until crisp on both sides, about 5 minutes. Remove the bacon to paper towels. Add the chicken livers to the skillet and cook until browned all over. Season with salt and pepper. You want the liver to still be a little pink in the center, about 6 to 8 minutes. Transfer to the bowl of a food processor. Heat 2 tablespoons olive oil in the same skillet. Add the shallots, apple, and sherry. Season with thyme, allspice, salt, and pepper. Cook until the sherry reduces and the shallots an apple are soft, about 6 to 8 minutes. Transfer to the food processor. Add in the bacon and pulse to blend everything together. Add in the butter. With the machine running slowly pour in the cream. You will have a smooth, spreadable mixture. You may add more cream if needed.
The mousse will firm up when refrigerated, so it can be a little loose at this point. Pour into ramekins or small bowls. Spread a small amount of jam over the top. This will prevent discoloring of the liver. Cover tightly with plastic wrap and chill for several hours, or even better, overnight. Let the mousse come to room temperature before serving with slices of baguette or crackers.
It was 20 years ago when I wrote my first cookbook, and these salmon recipes continue to endure! We’re talking salmon secrets to perfect your fish dish, with salmon served several ways that you’re sure to love! 🤫#nationalsalmonday
I must admit, I was captivated by this book from the first sentence. After all the main character’s first name is Morgan.
Her surname is Christopher (name of my middle son) and her boyfriend’s name is Trey (name of oldest son). There’s a Jon in there somewhere, I’m sure!
The extra pull is that the novel is set in my adopted state of North Carolina jumping back and forth from the early forties and to the present. But it is the writing that really captures the reader. You feel like the characters are your peers. You find yourself dancing in a time warp while you are cheering for the heroine(s).
This is my next pick for our Super Supper Book Club. Gather your readers, give them the title and dole out the recipes for what will be a roller coaster discussion and meal.
Morgan Christopher’s life has been derailed. Taking the fall for a crime she did not commit; she finds herself serving a three-year stint in the North Carolina Women’s Correctional Center. Her dream of a career in art is put on hold―until a mysterious visitor makes her an offer that will see her released immediately. Her assignment: restore an old post office mural in a sleepy southern town. Morgan knows nothing about art restoration, but desperate to leave prison, she accepts. What she finds under the layers of grime is a painting that tells the story of madness, violence, and a conspiracy of small town secrets.
After a year, you get your hands on a cell phone for the first time. Who do you call?
Was it brave or crazy for Jesse’s family to aid Anna?
Does Morgan ever come to accept that alcohol is a problem for her, or does she simply comply with her parole requirements?
My Southern inspiration for this Super Supper Book Club menu is Jesse’s family’s Sunday dinner. I take the liberty of substituting Anna’s least favorite vegetable (collard greens) with my delicious recipe for Swiss chard. I exchange corn on with cob for creamed corn. In place of stewed tomatoes liberated from the family’s root cellar, I substitute slow roasted cherry tomatoes.
The author didn’t mention a dessert, but I bet the farm, there was strawberry shortcake somewhere, sometime on Sundays. My swaps are allowed, because all these recipes are rooted in my love of the South. Lest there be controversary during the discussion, keep those paintbrushes close to allow everyone to express themselves.
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Super Supper Book Club Menu: “Big Lies in a Small Town” by Diane Chamberlain