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.
Hormone Free, Pastured Chicken Livers - Meadow Run Farm
Organic Onions - Culton Organics
Cherry Wood Smoked Bacon - Homemade