Charcuterie Board

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Chicken Liver Mousse

Marinated Olives

Red Pepper Jelly

Sourdough Crackers

Chicken Liver Mousse

Ingredients:

• 12 ounces (340 g) chicken livers
• 4 tablespoons (60 ml) milk
• 7 ounces (198 g) butter, cubed
• 1 shallot, minced
• ¼ cup (60 ml) dry sherry
• 1 teaspoon (5 ml) chopped thyme
• Salt and pepper
• ¼ teaspoon (1.25 ml) ground mace
• ¼ teaspoon (1.25 ml) ground ginger
• ¼ cup (60 ml) heavy cream

Method:

1. Soak the livers in the milk for 20 minutes.
2. Drain and pat the livers dry with paper towels. Chop into ½ inch (1.25 cm) chunks.
3. In a large frying pan over medium heat, melt 1 ounce (28 g) of the butter. Once foaming, add the shallot and cook until softened and translucent, 1-2 minutes.
4. Add the chopped livers and cook for 3 minutes.
5. Push the livers to one side of the pan. Raise the heat to high and deglaze the pan with the sherry. Allow the liquid to reduce to 1 tablespoon (15 ml). Stir and toss the livers to coat.
6. Tip the mixture into a food processor. Add the thyme, mace, ginger, and cream. Season with salt and pepper, and add 3 ounces (85 g) of the butter. Process until very smooth.
7. Pass the liver mousse through a fine mesh into a bowl and whip with a wooden spoon to aerate.
8. Pack the mousse into a glass jar and allow to set in the refrigerator for 30 minutes.
9. Meanwhile, melt the butter in a small saucepan over low heat. Allow to cool slightly.
10. Pour a layer of liquid butter over the chilled mousse and return to the refrigerator until the butter has hardened, 30-40 minutes.

Marinated Olives

Ingredients:

• 14 ounces (397 g) mixed olives (Kalamata, Castelvetrano, Cerignola, Nicoise, Picholine)
• ⅓ cup (80 ml) extra virgin olive oil
• 1 tablespoon (15 ml) red wine vinegar
• ¼ cup (60 ml) minced parsley
• 5 bay leaves
• 1 tablespoon (15 ml) thyme leaves, chopped
• 1 teaspoon (5 ml) rosemary leaves, chopped
• 1 teaspoon (5 ml) dried oregano
• 1 teaspoon (5 ml) chili flakes
• 4 cloves garlic, thinly sliced
• 1 small orange, zest peeled off with a vegetable peeler

Method:

1. Drain the olives in a colander and rinse in cool water. Set aside to drain.
2. In a large shallow dish whisk together extra virgin olive oil, red wine vinegar, parsley, bay leaves, thyme, rosemary, oregano and chilli flakes. Toss in olives, orange peel and garlic.
3. Cover and marinate at room temp for at least an hour, tossing every now and then. If marinating longer than an hour, marinate in the fridge. Bring to room temp before serving.

Red Pepper Jelly

Ingredients:

• 3 large red bell peppers, stems and seeds removed, coarsely chopped
• 2 habanero chilies, stems and seeds removed, coarsely chopped
• 5 cups (1.2 L) sugar
• 2 cups (470 ml) white vinegar
• 1x 3-ounce (90 ml) envelope liquid pectin

Method:

1. In a food processor, pulse bell peppers and habañeros until finely minced, about 12 to 15 pulses.
2. On a clean kitchen towel or cheesecloth over a bowl, transfer pepper mixture and squeeze to remove excess liquid.
3. In a dutch oven over medium heat, combine pepper mixture, sugar, and vinegar. Bring to a vigorous boil. Add pectin and return to vigorous boil and stir frequently until temperature reads 221 F (105 C), 10-15 minutes.
4. Skim foam from jelly using a large spoon.
5. Transfer mixture to clean jars with tight-fitting lids. Allow to cool, uncovered, to room temperature then cover and refrigerate. Allow jelly to set, 12-24 hours. Jelly can be refrigerated for up to 2 months

Sourdough Crackers

Ingredients:

• 1 cup (240 ml) sourdough starter
• ½ cup (120 ml) rye flour
• ½ cup (120 ml) all purpose flour
• 1 teaspoon (5 ml) salt
• 4 tablespoons (60 ml) butter, room temperature
• Olive oil, for brushing
• Everything bagel seasoning, for sprinkling

Method:

1. In a bowl, combine the sourdough starter, rye flour, all-purpose flour, salt, and butter. Mix until you have a cohesive, slightly sticky dough. Turn the dough out onto a lightly floured work surface, divide into two equal portions, and pat each into a rectangle. Wrap the dough rectangles in plastic wrap and refrigerate until firm, at least 30 minutes, up to overnight.
2. Preheat oven to 350 F (175 C). Set up a pasta rolling machine or pasta rolling attachment on a stand mixer.
3. Working with one dough rectangle at a time, lightly tap the dough still in the plastic wrap with a rolling pin to slightly flatten it out. Unwrap the dough and feed it through the pasta roller on the widest setting 2-3 times.
4. Continue feeding the dough through the rollers, lowering the setting by one each time, until the dough is as thin as possible.
5. Transfer the dough to a parchment-lined baking sheet. Lightly brush with oil, then sprinkle with everything bagel seasoning.
6. You can either cut the dough into smaller lengths now, using a knife or pizza cutter, or bake them whole and shatter them into rustic shards after baking. Either way, transfer the tray to the oven and bake until browned and crisp, 20-25 minutes depending on the thickness, checking at the 15 minute mark.
7. Allow the crackers to cool completely on the tray before repeating with the second dough rectangle.

All recipes for Eva’s B were developed and written by Chef Eva Bee.