Name: Chicken Liver Mousse With Burnt Honey Gelée
Yield: Makes about 2 cups
Ingredients: 1/2 teaspoon pink curing salt (optional); 2 teaspoons kosher salt, plus more; 8 ounces fresh chicken livers, sinews removed, patted dry; 2 tablespoons vegetable oil; 2 medium shallots, chopped; 1 garlic clove, crushed; 2 bay leaves; 1 teaspoon thyme leaves; 1/2 teaspoon freshly ground white pepper; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 cup sherry vinegar; 1/4 cup red wine; 1/4 cup brandy; 1 cup heavy cream; 1/2 cup (1 stick) chilled unsalted butter, cut into pieces; 4 tablespoons apple cider vinegar, divided; 1/4 teaspoon unflavored powdered gelatin; 1/4 cup honey; Toast points or crackers (for serving); 2 shallow (8-oz.) jars or ramekins

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Photo by Peden & Munk

This has become a Staplehouse all-star. We simplified it a bit, setting it in jars rather than the buttery pastry crust it’s served in at the restaurant. Don’t worry: We didn’t mess with the shamelessly high ratio of butter and cream to liver.

Recipe notes

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