Chicken Liver, Pear, and Cognac Mousse


I knew today that summer was almost at an end when I saw the first new crop pears at the grocery store. It astonishes me how rapidly this one has sped past. I love autumn, but I’m not ready for it to be cold and for the days to get shorter. I have loved this summer’s late sunsets and balmy, languid twilights, which, in the Northwest, stretch on for hours. But today it finally felt like time to post this recipe, which I have kept in my back pocket for several months now. This is an old-school chicken liver mousse á la Julia Child. Far easier than a paté, this type of mousse can literally be whipped up in under twenty minutes, not including the time it needs to set (at least four hours in the fridge). It’s great when you’re cooking for a party and don’t want to fuss at the last minute. Continue reading

Raspberry Mousse with Port Chocolate Sauce

There are certain dishes that always and forever will remind me of my mother. My mother is an early disciple of Julia Child and Craig Claiborne, and a fantastic classical French cook. One such dish is berry mousse, which my mother makes with egg whites, whipped cream, and a bit of gelatin (and no yolks), so it is airy and delicate. I had spare egg whites from making pasta, and the British raspberries in the supermarkets have been singing a siren song to me. And perhaps I was feeling a little nostalgic for my mother’s mousse. Continue reading