Chicken and Waffles (Chicken Liver Pâté with Pizelles)
Before you start
2 Hours Before the Class
- Preheat the oven to 350F.
- Remove the butter from the fridge and allow it to soften on the countertop.
- Combine the livers, cream, Madeira or Cognac, port, egg, pinch of Balinese Truffle Salt, Tabasco sauce, and nutmeg in a blender and blend until smooth.
- Transfer the mixture to a 9-inch pie pan and cover with aluminum foil. Place the pie pan inside of a baking dish or Pyrex container in the oven and pour boiling water inside the baking dish until it comes halfway up the sides of the pie pan. This is called a bain marie or hot water bath and will gently steam the liver mousse as it cooks.
- Cook the mousse for 30-35 minutes or until the center just jiggles.
- Remove the mousse from the oven and set on the countertop until class starts.
What you'll learn
Mise En Place
For The Chicken Liver Mousse
Chicken livers, ½ lb
Madeira or Cognac, 1 ½ tbsp
Tawny port, 1 ½ tbsp
Balinese Truffle Salt
Tobasco sauce, 1-2 dashes
Fresh grated nutmeg, ¼ tsp
Unsalted butter, 6 tbsp
Sherry vinegar, 2-3 drops
For The Cornmeal Pizzelle
Granulated sugar, ½ cup
All-purpose flour, ¾ cup
Medium ground cornmeal, 3 tbsp
Baking powder, 1 tsp
For The Garnish
Granny Smith apple, 1x
Brown Butter Truffle Honey
- Let’s take a look at that mousse!
- Transfer the cooked mousse back into a blender and blend the softened butter into the mousse. Adjust the seasoning with Balinese Truffle Salt and sherry vinegar.
- Transfer the mousse to a bowl and cover tightly with plastic wrap, or transfer the mousse to a piping bag. Transfer the mousse to the fridge to chill.
- To make the pizzelle: In a small bowl, combine the sugar, flour, cornmeal, baking powder and a pinch of Balinese Truffle Salt. Whisk to combine.
- Melt the butter in a small pot over medium heat.
- Whisk the egg in a small mixing bowl until homogenous. Slowly whisk in the dry ingredients and finish the batter with the melted butter. This is the pizzelle batter; cover and store in the fridge.
- Cut the apple into julienne and sprinkle with lemon juice.
- Slice the scallion tops very thin and plunge into a bowl of ice water to curl.
How to cook
- Heat your pizzelle maker over medium heat. If you don’t have a pizzelle maker, we can make the pizzelle on a sheet tray lined with parchment paper in a 350F oven.
- If using a pizzelle maker: When the pizzelle maker is hot, spray the pizzelle maker with pan spray and spoon 1-2 tablespoons of batter inside. Turn the lid down and cook until the pizzelle are golden brown and delicious. Transfer to a tray lined with paper towels and repeat.
- If using the oven: Spray the parchment-lined sheet tray well with pan spray. Spoon 1 tablespoon of batter onto the tray and spread into a very thin circle with an offset spatula. Transfer to the oven and bake for 5-6 minutes or until golden brown and delicious.
- For plating, break off a small piece of pizzelle and top with a dollop of chicken liver mousse. Drizzle with Brown Butter Truffle Honey and garnish with apple julienne and scallion. Finish with one final sprinkle of Balinese Truffle Salt and enjoy a Chef Jason signature canape!
From the chef
Get ready to redefine your holiday gatherings with this unexpected and delicious twist on a beloved classic! We'll guide you through crafting the perfect pizzelles as a unique and flavorful base for creamy chicken liver pâté. It's a harmonious blend of crispy, sweet, and savory that'll take your taste buds on a journey.
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