Confiture d'Ognions

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Now that we are entering hunting season, I thought I would share with you this wonderful and easy recipe for an onion jam that goes well  with game as well as  pâtés, terrines or foie gras. If you want to serve it with game, use 125 g (4 oz.) sugar.


Printable Recipe

Total time: 15 to 30 minutes
Difficulty: Easy


Ingredients

- 2 Tbsp. oil

- 500 g (18 oz.) onions

- 250 ml (1 cup) red wine

- a pinch of salt

- a grinding of fresh pepper

- 75-125 g (3-4 oz.) granulated sugar

Method

Peel and halve the onions; slice into half circles.

In a saucepan, sweat the onions over low heat in 2 Tbsp. oil. They should be translucent without being browned.

Add the red wine, salt and pepper; add the sugar. Continue cooking until the wine has reduced completely.

Source: Recettes du Monde

Chicken Liver Mousse

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One of my favorite things to eat during the holidays is French pate...any kind, chicken, goose or duck liver will do!  With the outrageous prices in US dollars for imported goods, I think it is best to make our own this Christmas. 

I have been making this recipe for the last few years.  It is not only delicious and economical,  but also quick and easy to make.  Serve with a chilled Sauternes.  If you want to give it as a present, wrap the ramekin in cellophane tied with a ribbon.

Ingredients

1 pound chicken livers

1/2 pound plus 4 TBS butter, melted

1 egg

2 tsp salt

Pinch of quatre-epices (equal parts nutmeg, allspice, cloves and cinnamon)

Pinch of freshly ground white pepper

2 TBS Cognac

1 baguette


Directions

1. Preheat the oven to 300 degrees F.

2. Brush 6 4-oz ramekins with the 4 TBS melted butter.

3. Process the chicken livers, egg, salt, quatre-epices, pepper, and Cognac in a food processor until fully combines, about 20 seconds. 

4. With the food processor still running, slowly add the 1/2 pound of melted butter. Blend for 15 seconds.

5. Pour the mixture into the ramekins, filling 3/4 of the way.

5. Set the ramekins in a baking dish and fill the baking dish with water to half the height of the ramekins.

6. Bake for 30 minutes.

Let the ramekins cool, and refrigerate until needed.  Run a warm knife around the inner corner of each ramekin, cover with a plate, and then invert.  Serve chilled with baguette toasts.

7. Let the ramekins cool, and then refrigerate until needed.

8. Run a warm knife around the edge of each ramekin, cover with a plate, and invert.

9. Serve chilled with baguette toasts.