So after some severe technical difficulties, thank you very much Comcast, the blog is back up-and-running. You may remember from more than a week ago that I posted a tasting menu that I made for some very enthusiastic friends and family members. So for real this time, I will be posting the dishes from this menu. Since the blog has been out of commission for 10 days and I'm sure you're all as pissed as I am about it, I'm going to post a dish a day for the next 8 days. Otherwise my seasonal dishes will be long out of style.
This is the amuse bouche or "mouth amuser" employed to wake the pallet up and get the diner ready for the meal ahead. Some people choose to use a lite or refreshing bite here. I chose to pack as much flavor as possible into this single morsel to let everyone know that I was not messing around.
I made some very simple yeast doughnuts which were punched out with a 1 inch ring mold. I rolled them in some organic Vermont maple sugar after draining some of the oil off of them. Once cooled, I filled them with a rich and creamy chicken liver mousse. I made the mousse by searing the livers in butter with thyme shallots and garlic. I deglazed the pan with some brandy, reducing it to a thick syrup. I then pureed the livers with some heavy cream and chilled it to firm it up.
The bacon onion jam that I topped the donuts with was made by slowly cooking finely diced bacon and onions until they were dark and creamy.
Product:
Hormone Free, Pastured Chicken Livers - Meadow Run Farm
Organic Onions - Culton Organics
Cherry Wood Smoked Bacon - Homemade
This is the amuse bouche or "mouth amuser" employed to wake the pallet up and get the diner ready for the meal ahead. Some people choose to use a lite or refreshing bite here. I chose to pack as much flavor as possible into this single morsel to let everyone know that I was not messing around.
I made some very simple yeast doughnuts which were punched out with a 1 inch ring mold. I rolled them in some organic Vermont maple sugar after draining some of the oil off of them. Once cooled, I filled them with a rich and creamy chicken liver mousse. I made the mousse by searing the livers in butter with thyme shallots and garlic. I deglazed the pan with some brandy, reducing it to a thick syrup. I then pureed the livers with some heavy cream and chilled it to firm it up.
The bacon onion jam that I topped the donuts with was made by slowly cooking finely diced bacon and onions until they were dark and creamy.
Product:
Hormone Free, Pastured Chicken Livers - Meadow Run Farm
Organic Onions - Culton Organics
Cherry Wood Smoked Bacon - Homemade