Whether you’re building a charcuterie board or hosting a holiday dinner, this elegant appetizer always impresses and is absolutely irresistible on warm toast or fresh sliced baguette.

What Is Chicken Liver Mousse?

Chicken liver mousse is a smooth, spreadable preparation made from cooked chicken livers blended with butter, cream, aromatics and a splash of brandy or cognac. Unlike pâté, which can be dense or coarse, mousse is whipped to a light, velvety texture, then pushed through a strainer for extra refinement.

In French cuisine, it’s served chilled with toasted baguette, cornichons, or on charcuterie boards.

For home cooks, it’s an impressive make-ahead appetizer perfect for holidays or dinner parties.

Why You’ll Love This Chicken Liver Mousse

• Restaurant quality, made at home: This is classic French technique but with simple, accessible ingredients.
• Silky, melt-in-your-mouth texture: Thanks to butter, cream, and proper blending.
• Beautiful make-ahead appetizer: Keeps for days (especially with a butter seal).
• More approachable than you think: Soaking the livers overnight mellows the flavor and softens any bitterness or irony blasts.
• Perfect for charcuterie lovers: A luxurious spread to elevate your cheese board.

Ingredients needed for Chicken Liver Mousse

• Chicken livers. We need 1lb (450g) fresh chicken livers for this recipe. I recommend you remove any fatty bits or connective tissues with a sharp knife, so the livers are as lean and tender as possible once cooked.
• Milk. The fresh chicken livers are soaked in milk overnight before cooking. This simple step serves several purposes: it softens any bitterness and reduces the strong aroma of the livers, while the gentle acidity in the milk helps tenderize their texture. During the soak, the livers also release excess blood: you’ll notice the milk turning slightly pink by morning. The result is cleaner, more evenly colored livers that produce a paler, more elegant-looking liver mousse.
• Butter. We use butter three times: first for pan-frying the chicken livers. Second when mixing the mousse to achieve a rich, silky, spreadable texture. The butter must be soft before blending, so be sure to take it out of the fridge about an hour ahead to bring it to room temperature. And finally, we use some to create a seal (or butter cap) on top of the mousse to preserve it longer.
• Shallots, garlic, and thyme. These aromatics form the flavourful backbone of the mousse, adding depth and subtle sweetness.
• Cognac. A generous splash of cognac is used to deglaze the pan after searing the chicken livers and sautéing the shallots and garlic. It lifts all the caramelized bits from the bottom of the pan and lends a gentle sweetness and complexity to the mousse.
• Heavy Cream. We add a quarter cup of heavy cream just before blending the mousse. This helps create a creamy, airy texture. 
• Seasonings. Along with salt and pepper, we add ginger and nutmeg for warmth and depth, plus a touch of piment d’Espelette for a mild heat. Piment d’Espelette is easy to find in France and available in some specialty shops in the UK and US. If you can’t source it, paprika makes a good substitute.

Equipment needed:

• Food processor, blender or hand blender. You need a powerful processor or blender to mix the mousse. I use a hand blender with all the ingredients placed in a shallow bowl, but a processor works perfectly. The mousse needs to be mixed to a silky-smooth consistency.
• Fine-mesh strainer. Once the mousse is mixed, it gets passed through a fine-meshed strainer to discard of any bits and to achieve an extra-smooth texture.

How to Make Chicken Liver Mousse (Step-by-Step)

Here is a quick rundown of the recipe. You can find all the ingredients list and detailed instructions in the recipe card at the end.

• Soak overnight and prep the livers. Place the chicken livers in milk to soak overnight, to mellow their flavors. The next morning, pat dry and trim off any fat or connective tissues.
• Sear the Livers. Cook the livers in a pan with butter until browned outside but still slightly pink inside. Transfer to a bowl or a food processor.
• Cook the Aromatics. In the same pan, sauté the shallots, garlic, and thyme until translucent. Deglaze with cognac scraping up the browned bits. Reduce until only about 1 tbsp liquid remains.

• Blend the Mousse. Add the shallot mixture to the livers (in a bowl or food processor). Add butter, cream, spices and blend until completely smooth.
• Strain for Silkiness. Push the mixture through a fine mesh sieve into a bowl. This step gives you that professional, cloud-like texture.
• Chill the Mousse. Transfer to small jars or a serving dish, pressing gently to avoid air bubbles.
  Chill at least 1 hour before serving.

• Optional: Add a Butter Seal. Melt the remaining butter, let it cool, and skim off the milky solids. Pour a thin 2–3 mm layer of clarified butter over the mousse. This extends the fridge life from 24 hours to 4–5 days.

Frequently Asked Questions

What’s the difference between chicken liver pâté and chicken liver mousse?

French Pâté can be coarse or rustic, depending on how it’s chopped, or dense as made with more fat (either butter or lard). Mousse is ultra-smooth and whipped, with a lighter texture thanks to cream and more thorough blending.

What can I substitute the cognac with?

You use the cognac to deglaze the pan and add that signature sweetness and depth to the mousse. You can use Brandy, Bourbon or sherry if that’s what you have on hand. As non-alcoholic subs, you can use chicken stock.

Is the butter seal necessary?

You don’t have to, but it’s helpful. Without butter seal, your mousse lasts about 24 hours, which works great if you’re serving it right away. With a butter seal, it keeps 4-5 days in the fridge. It also gives your mousse a beautiful, classic French hook.

What pairs well with chicken liver mousse?

Cornichons are the classic match. Their crisp bite and tangy acidity cut through the richness beautifully. You can also pair it with mustard, pickled vegetables (pickled onions are great here!), or sweet preserves.

I hope you’ll enjoy this Chicken Liver Mousse recipe as much as I do! If you have any questions, feel free to leave a comment. 

More French appetizers recipes

• Gruyère Cheese Twists (Torsades au fromage)
• French-style Deviled Eggs (Oeufs Mimosa)
• Classic French Salmon Rillettes (Rillettes de Saumon)
• French Cheese Puffs (Gougères)
• Brie en Croûte with Cranberries, Nuts and Thyme
• Roasted Red Pepper Dip from Provence (Poivronade)
• Ham, Cheese and Olive Bread (Cake Salé Jambon Fromage)
• Sardines and Cream Cheese Rillettes (Rillettes de Sardines)
• Eggplant Caviar Dip (Caviar d’Aubergines)
• Stuffed Mushroom Caps with Pork and Brie (Champignons Farcis)

Chicken Liver Mousse

Print Recipe

Serves: About 2 cups Prep Time: 20 Minutes Cooking Time: 7 Minutes 7 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

1 pound (450g) chicken livers
3 cups (750ml) whole milk
6oz (170g) unsalted butter, at room temperature, divided
2 shallots, roughly chopped
2 cloves garlic, roughly chopped
2 sprigs fresh thyme, stemmed
¼ cup (60ml) cognac or brandy
½ tablespoon piment d’Espelette (or paprika)
½ tsp salt
¼ tsp ground black pepper
¼ tsp ground ginger
¼ tsp grated nutmeg
1/4 cup heavy cream (35% m.f.)

Instructions

1. Place chicken livers in a large bowl and cover with milk. Soak overnight in the fridge. This helps clean the livers and mellow down the irony taste.
2. The next day, strain the livers and pat them dry with paper towel. With a sharp knife, remove any connective tissues and fatty bits.
3. In a large frying pan over medium heat, melt 2 tablespoons (1oz/28g) butter. Add the livers and pan-fry about 3 minutes, until browned on all sides but still a little pink in the middle. Place the warm cooked livers in a food processor (or large bowl if you're using a hand blender). Set aside.
4. In the same pan, cook the shallots and garlic with the thyme for 3-4 minutes, until the shallots are translucent and tender. Add the cognac to deglaze: scrape the bottom of the pan to release any brown bits. Let the liquid simmer until it reduces to about 1 tablespoon (15ml).
5. Pour the shallot mixture into the food processor with the livers. Add the piment d’espelette, salt, black pepper, ginger, nutmeg, 3oz (85g) butter and the heavy cream. Blitz until super smooth.
6. Pass the liver mousse through a fine sieve into a large bowl, to remove any remaining lumps and bits. This part does take a little time and patience, but the end product will be extremely smooth.
7. Transfer the mousse into a serving bowl or small ramekins. Use a small spoon to gently push the mousse into the bowl/jars to avoid any air holes. Cover with plastic film and set in the fridge about 1 hour before serving.
8. Optional: While the mousse sets, melt 2oz (57g) of butter in a sauce pan. Once melted and cooled down, discard the milky-colored butter (floating on top), keeping only the clarified butter. Pour a layer of butter on top of the mousse, covering completely with a 2-3 mm layer of butter. Refrigerate until firm, well-chilled. The layer of butter forms a sealing cap, helping keep the mousse longer: 24h without a butter cap, 4 to 5 days with a butter cap, in the fridge.

The post Chicken Liver Mousse appeared first on Pardon Your French.

It yields delicious savory and smoky flavors and an utterly satisfying texture that goes hand-in-hand with toasted bread and a crisp glass of wine in Summer.

What is Eggplant Caviar?

Hailing from the French Mediterranean, Eggplant Caviar is an immensely popular dip or spread in France. It consists of roasted eggplant mixed with fresh herbs and simple spices until creamy. It yields delicious roasted flavors, paired with the smoothness of eggplant.

Like many Mediterranean staples, it bears strong influences from the Middle East and reminds one of Baba Ghanoush. But if you ask me, it is easier to make and it feels less rich, since it does not include tahini.

Caviar d’Aubergine is easily found in French grocery stores or in market stands, sold by the weight and stored in plastic containers. It is also a quick and easy recipe to recreate in your own kitchen, with staple ingredients.

It is naturally best made when eggplants are in-season, which is between June and September in most countries in the northern atmosphere.

Some recipes call for using bell peppers as well, but my recipe relies solely on roasted eggplants, along with roasted garlic, shallots and simple seasonings. It simply allows the beautiful flavours of roasted eggplant to shine through.

Ingredients you’ll need for this Eggplant Caviar Dip recipe

• Eggplant. A large eggplant that’s about 1 pound is perfect here. 
• Extra-virgin olive oil. Olive oil is brushed atop the eggplant before roasting and used as a thickener when mixing the dip. Ideally, use a premium-quality olive oil.
• Garlic. This recipe calls for roasting four garlic cloves in the oven, before they’re mixed with the other ingredients. I think four yields a nice garlicy flavor, without being too overpowering. However, you can add or remove one or two cloves to suit your taste.
• Shallots. Two shallots get also roasted in the oven, along with the eggplant and garlic. If you can’t get your hands on shallots, you can opt for one medium-size red onion.
• Fresh herbs. A mix of fresh herbs yields a very nice freshness to this dip. Depending on what’s available and in season, you can opt for parsley (curly or flat), mint, basil – or a combination.
• Lemon juice. A generous squeeze of lemon juice adds a nice brightness to the dip and helps preserve it longer.
• Seasoning. Salt, black pepper and a pinch of smoked paprika are the only seasonings you’ll need here.
• Pine nuts. Although this is optional, I like to sprinkle a heavy hand of pinenuts on top of this caviar dip just before serving. You can also sprinkle sesame seeds and crushed walnuts.

Frequently Asked Questions

How do you eat Eggplant Caviar?

• As an appetizer. Eggplant Caviar is traditionally eaten during the “apéritif”: the traditional pre-dinner snacks and drinks in France. It is delicious spread on crackers, toasted bread or pita. You can also use it to dip sliced bell peppers, cucumber, tomatoes or bread sticks. If you would like to learn more about the rituals of the French “apéritif”, I am detailing it more in this article.
• For a picnic. I love to pack a small Tupperware of eggplant caviar when going on a picnic to go with a few slices of cake salé.
• To serve with a salad. I like to add a heavy dollop of Eggplant Caviar on the side of my plate whenever I am enjoying a summer Carottes Rapées Salad or Celery Root Remoulade. This adds a nice wholesome creaminess to the meal.

How long does this dip keep?

This dip lasts up to 3 days in your fridge, stored in an airtight container. After this point, it tends to lose its color and become soggy.

Audrey’s tips:

• I recommend you use a blender or a mixer to make this recipe. But only pulse, do not mix continuously. You want the dip to keep a somewhat chunky texture and not be extra smooth. If you aim for a very chunky dip, you can simply mash the ingredients with a fork.
• For roasting the eggplant, shallots and garlic cloves, I am giving you instructions for how to do it in the oven. But even better if you can grill them on open flams if weather allows: the roasted flavors will be even better! The goal is to get the eggplant skin charred and blistery. Don’t worry, the flesh of the eggplant is then scooped out, and we do not eat the burnt skin.
• Don’t skip on letting the eggplant cool before you scoop out the flesh. This allows for the eggplant to get rid of some moisture, so the dip isn’t too watery.
• I love to add a little pinch of smoked paprika to boost the smoky flavors. You can opt for sweet paprika if you prefer.

I hope you’ll love this Eggplant Caviar Dip (Caviar d’Aubergine) recipe as much as I do. If you have any questions, please leave a comment. 

More appetizer recipes you may like: 

• French Cheese Puffs (Gougères)
• Brie en Croûte with Cranberries, Nuts and Thyme
• Classic French Salmon Rillettes
• Swiss Chard Pancakes (Farçous)
• Ham Cheese Olive Bread 
• Sardine and Cream Cheese Rillettes
• Roasted Red Pepper Dip (Poivronade)
• Black Olive Tapenade
• Gruyère Cheese Twists (Torsades au fromage)

Eggplant Caviar Dip (Caviar d’Aubergine)

Print Recipe

Serves: 1 cup Prep Time: 15 minutes Cooking Time: 40 minutes 40 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 8 voted )

Ingredients

1 large eggplant (about 1 lb/455g)
1 tbsp (15ml) extra virgin olive oil
4 cloves garlic, unpeeled
2 shallots, halved
2 tbsp chopped parsley (or mint, or basil)
1 tbsp (15ml) extra-virgin olive oil
2 tbsp (30ml) freshly squeezed lemon juice (about ½ lemon)
1 tsp salt 
½ tsp freshly ground black pepper
¼ tsp smoked paprika
1 tbsp pine nuts (optional) 

Instructions

Preheat oven to 425°F (220°C) with a rack in the middle. Line a baking sheet with aluminium foil.

Step 1 - Slice the eggplant in half lengthwise and transfer to the prepared baking sheet, cut side up. Using a sharp point knife, prick the flesh all over and brush each eggplant with 1 teaspoon of the olive oil (the oil will absorb quickly). Top the eggplant with the garlic and shallots. Roast for 40 minutes, or until the flesh is very tender. 

Step 2 - Remove from the oven and loosely wrap aluminium foil over the eggplant (to steam) and let rest for 15 minutes. Open the foil, and let cool for at least 30 minutes.

Step 3 - Scoop out the flesh from the eggplants with a spoon and transfer into a blender. Add the shallots and squeeze the garlic flesh out of the skins into the blender as well. Add the fresh herbs, olive oil, lemon juice, salt, pepper and paprika.

Pulse until creamy, scraping down the sides a couple of times along the way if needed. Taste and adjust seasoning if needed.

For serving, place in a shallow serving bowl, sprinkle with fresh herbs and pine nuts (optional). Serve with crackers, bread and/or veggies.

This recipe was first published in 2019, inspired from Marie Asselin’s cookbook “French Appetizers”. The recipe has been updated in May 2024 with new photos, instructions and a few flavor twists. 

The post Eggplant Caviar Dip (Caviar d’Aubergine) appeared first on Pardon Your French.

What are rillettes, exactly?

Similar to a pâté, French rillettes consist of meat pieces (usually pork or duck) slowly cooked in their own fat to turn utterly melty. The meat is then shredded and packed in small bocals. Once cooled off, rillettes have the consistency of a chunky spread and are enjoyed on top of bread.

Rillettes are a very popular appetizer in France. They’re not really considered a delicacy like foie gras and are usually affordable (often more affordable than pâtés too). They can be found next to pâtés at every grocery store, market and of course at butchers – who often offer their housemade version made from meat scraps. They’re also a French homecooks’s favorite, as they are far easier to make than a smooth pâté.

Although less traditional, rillettes with fish are very popular too, especially over the holidays, as they’re slightly more elegant tasting than the meaty ones. Fish rillettes aren’t truly rillettes, as the fish isn’t necessarily cooked in its own fat. The idea is just to shred fish and mix it with a creamy dairy component (usually crème fraiche) to get a consistency similar to rillettes.

I especially love making salmon rillettes as they’re an easy, no-frill recipe yet they feel elegant enough that you can serve them over the holidays, or any other dinner party you’re hosting.

You can also check out my Sardine Rillettes recipe, a staple recipe from my home region Brittany. These are just as deliciously chunky and creamy, but slightly more affordable to make than Salmon rillettes. 

Can you prepare these Salmon rillettes ahead?

Yes, you can! These salmon rillettes can be made up to three days prior and refrigerated in an airtight container before serving.

They can also be frozen for up to 2 months. For thawing, simply place them in your fridge overnight the day before serving.

Cooking notes and substitutions:

• Although it wasn’t easy to find up until a few years ago, crème fraiche has now become common in grocery stores in Canada and the US. You can usually find it next to sour creams. Two of my favorite brands I recommend are Liberte and Maison Riviera.
• Along with crème fraiche, “fromage blanc” (french-style soft fresh cheese) is traditionally used in this recipe. Outside of France, where fromage blanc is hard to find, you can use greek yogurt, skyr or quark instead.
• These salmon rillettes are best served at room temperature. So make sure you take them out of the fridge at least one hour before serving.

I hope you enjoy this Classic French Salmon Rillettes recipe as much as I do! If you have any questions, please leave a comment. 

More appetizer recipes you may like: 

• Smoked Salmon Cream Cheese Tarte Soleil
• French-style Deviled Eggs (Oeufs Mimosa)
• French Cheese Puffs (Gougères)
• Brie en Croûte with Cranberries, Nuts and Thyme
• Roasted Red Pepper Dip from Provence (Poivronade)
• Swiss Chard Pancakes (Farçous)
• Ham Cheese Olive Bread 
• Sardine and Cream Cheese Rillettes
• Eggplant Caviar Dip
• Black Olive Tapenade
• Gruyere Cheese Twists (Torsades au fromage)

Classic French Salmon Rillettes

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

4 cups (950ml) low sodium vegetable stock
1 bay leaf
3 cloves
0.9lbs (400g) boneless, skinless salmon fillets (about 2 fillets)
1/3 cup (100g) crème fraiche (35-40%MF)
1/2 cup (125g) Greek yogurt (or skyr or quark)
½ lemon, juiced
¼ tsp lemon zest
4 tbsp chopped dill (+ a few extra leaves for garnish)
¼ tsp salt
¼ tsp freshly ground black pepper
1 tsp pink peppercorn (+ a few extra for garnish)
0.45lbs (200g) smoked salmon, finely diced

Instructions

Step 1 – In a pot or medium saucepan, bring stock, bay leaf and cloves to a boil. Reduce heat to medium-low, add the salmon fillets and gently poach for 10 minutes. Using a spatula or slotted spoon, transfer the salmon to a paper-towel lined plate to drain. Let cool completely to room temperature.

Note: You can use the remaining poaching stock to cook pasta, rice or use it as a base to make fish soup.

Step 2 - Place the poached salmon into a mixing bowl and shred it with a fork. Add the crème fraiche, Greek yogurt, lemon juice, lemon zest, dill, salt, black pepper, pink pepper and diced smoked salmon. Mix until combined. Taste and adjust seasoning if needed.

Transfer into a serving bowl, cover with a plastic film and refrigerate for at least 4 hours.

Step 3 – Let cool to room temperature before serving. For serving, garnish with extra dill and pink peppercorns. Serve with crackers, bread sticks or fresh crusty bread.

The post Classic French Salmon Rillettes appeared first on Pardon Your French.

Homemade Apple Jelly Recipe with No Pectin

Autumn in Brittany means enjoying a lot of apples and apple-centric cooking. Like Normandy, the region boasts plenty of apple orchards. Buying apples at the farmers’ market is relatively inexpensive and I often find myself with too many apples on hand, which need to be used before spoiling. Which is why I often turn to apple jelly – a great way to make do with the abundance of apples in the Fall.

Different varieties of apples at the market in my hometown in Brittany, France.

Different varieties of apples at the market in my hometown in Brittany, France.

At this time of the year (end of Fall), I especially love to make apple jelly as I know it will come handy for the holidays. I love to serve it with cheese, on toasts or platters, and I think it also make a great hostess’ gift.   

For beginners, making this apple jelly could sound intimating, but I assure you it shouldn’t. Just take it step by step. The whole process, done over 2 days, is a bit lengthy but rewards you with 3 jars of apple jelly which will last you for several weeks – so this is well worth it!

Ingredients you need for this Apple Jelly

This homemade Apple Jelly recipe consists of three basic ingredients: fruit juice, sugar, and pectin. Where jams use whole fruits, jellies only use fruit juice to create a translucently colorful look and a gel-like texture. Here is a breakdown of the ingredients and equipment you’ll need, along with a few of my tips to make a great apple jelly. 

• Apples. In-season, crisp apples will give you the best tasting jelly. This jelly recipes uses all parts of the apple: skin, flesh, core and seeds included. As for which apple variety is best, make sure to read the paragraphs below. This recipe uses exactly 4lbs (1.82kg) of apples. You can choose to make this recipe with whole apples, but can also use only apple scrap if you’d like! If you’re like me in the Fall, we tend to make a lot of apple galettes and apple cakes and we’re often left with loads of skins and cores left unused. This recipe is ideal to use all these apple scraps and make sure they don’t go to waste. If you use only apple scraps, I guarantee you the taste will be just as delicious.

• White sugar– White sugar serves several purposes when making jelly. It sweetens the apple juice and makes for delicious tasting jelly. It also acts as a thickener and helps set the jelly. For other jam recipes, I could advise to lower the amount of sugar (to a certain point) if you wish for a less sweet jam – but not for jelly. For this recipe, we really want to make sure we get a set jelly texture. So, make sure you use exactly the amount of sugar vs. apples given in the recipe. The sugar also helps prevent mold and fermentation, thus preserving the jelly longer. I do not recommend using sugar substitutes like brown sugar, honey, maple syrup or agave nectar as they will mask the flavor of the apples.
• Acid – Using acid, such as lemon juice, naturally helps thicken the fruit juice. It also cuts some of the sweetness, making for a more balanced taste. Note on Pectin: Pectin is a thickening agent that gels the juice and helps set the jelly. Some fruits, like apples, contain more than enough natural pectin that you don’t need to add any when making this jelly recipe.

Recommended Equipment

• A large heavy bottom cooking pot
• A fine mesh strainer, lined with cheesecloth. This is used to strain the apples to make apple juice. Note that if you don’t have cheesecloth on hand, using coffee filters (cut open) can also do the trick!
• A candy thermometer

Frequently Asked Questions

What are the best apple varieties for homemade jelly? 

The first step in making apple jelly is to stew and strain apples to get a clear apple juice (not cloudy). To do so, you should use firm and crisp cooking apples that will hold up after stewing and not fall apart when being strained.

Additionally, I think it is best to opt for sweet varieties as you will be using the juice from the apples – in turn producing a deliciously sweet jelly. Here are a few varieties I recommend:

• Fuji – crisp, juicy and very sweet
• Gala – frim, sweet and slightly tangy
• Honey crisp – sweeter and juicier than Gala apples
• Ambrosia – crisp, juicy with a honey-like flavor
• Canadian Reinette – rich in flavor

In addition to these baking apples, I always like to include one or two green apples such as Granny Smith. These are high in pectin which helps the jelly set better. They are also usually more acidic which helps balance the taste of the jelly.

How to know when the apple jelly is set?

Perhaps the trickiest part of making this apple jelly is knowing when the jelly is set. To make it very easy, you can use a candy thermometer. And if you don’t have one, you can use the plate-test, described below. 

• Use a candy thermometer. This will make this recipe easier, especially if you’re a first-time jelly maker. We need to reach 223°F (106°C, at sea level) and you’ll know for certain that the jelly is ready.
• Use the plate test. If you do not have a candy thermometer, place two or three small plates in your freezer before you start. When chilled, take a plate out of the freezer and drop a little spoonful of the cooked jelly on it. Wait 1 minute and check the consistency: it should have thickened significantly to a jelly consistency and the top should wrinkle when you wiggle the plate. You can also run a finger through the jelly. If it doesn’t run back together, it’s ready. If it still looks too runny, keep the mixture at a simmer and try again later. Have 2 or 3 small plates or saucers ready in the freezer for several tests as you cook the jelly to your desired thickness.

How to enjoy apple jelly?

Apple jelly can be enjoyed just like other fruit preserves for breakfast. It is delicious spread over bread, brioche or croissants in the morning.

You can also use it as a glaze when roasting meat, especially pork. Apple jelly tastes delicious paired with cheese. When hosting, for appetizers, I often make bite-size toasts with crackers, creamy cheese (brie or camembert) and a pea-size dollop of apple jelly on top.

Lastly, I love to use apple jelly to glaze fruit tarts. If you are making a Classic French Fruit Tart or a Thin Apple Tart, you can warm the jelly up (to thin out the texture) and brush it atop the fruits for a pretty shine.

How long can you keep this Apple Jelly ?

This recipe gives you 3 cups (750ml). For jarring, you can simply pour the jelly into 3 x 8oz jars (ie. mason jars), and keep it in the refrigerator to enjoy for up to 2 weeks. Once the jelly is jarred, it is best to wait at least 1 day before enjoying. This allows for the flavors to develop further and the texture to set entirely.

How to preserve Apple Jelly for long-term storage? 

If you wish to keep the jelly for longer, use a can-sealed method: I recommend this article which covers it all. 

I hope you’ll love this Apple Jelly recipe as much as I do! If you have any questions, please leave a comment. 

More apple recipes you may like 

• French Invisible Apple Cake 
• Normandy Apple Tart
• Classic French Apple Cake 
• Apple Tarte Tatin 
• Gluten-Free Apple Crisp 
• Breton Apple Pound Cake 
• Thin Apple Tart (Tarte fine aux pommes) 
• Apple Cinnamon Galette

Apple Jelly

Print Recipe

Serves: Makes 3 cups (750ml) Prep Time: 20 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 8 voted )

Ingredients

4lbs (1.82 kg) apples
5 cups (1.25l) water
3 cups (600g) white sugar
2 tbsp (30ml) freshly squeeze lemon juice

Instructions

Day 1

Step 1 – Wash the apples and cut them into 1-inch pieces, without peeling or coring. But if needed, cut off any damaged or spoiled spots.

Step 2 – Place them into a large pot with the water, over medium heat. Close with a lid and bring to boil. Simmer for 20 minutes until the apples are cooked through. Depending on your apple variety, you may need to cook for an additional 5-10 minutes.

Step 3 – Line a fine mesh strainer with cheesecloth and set it over a large bowl or large pot. Gently transfer the apples and the juice into the strainer. Be carefully not to mush the apples when transferring them. Let strain for 8 hours minimum. During that time, do not press down on the apples (this is very important), or the strained juice will be cloudy.

Day 2

Step 4 – You should have about 4 cups (1L) of juice from the strained apples. Transfer this juice into a large pot over medium heat and add the sugar and lemon juice. Bring to a boil and simmer for 30-40 minutes, until a candy thermometer reads 223°F (106°C, at sea level). If you do not have a candy thermometer, use the plate test (described above in the article)

Step 5 – Remove from the heat and pour into clean jars. Transfer jars onto a cooling rack and let cool completely before closing with lids.

Notes...

With the remaining stewed apples, I like to discard the stems and cores (by hand) and blend it to make apple compote.

The post Apple Jelly appeared first on Pardon Your French.

About the French apéro

Short for apéritif, the French apéro is a ritual of before-dinner snacks and drinks – which is very dear to the French. Think American happy hour, but more food focused. It is enjoyed throughout the entire year (regardless of season), but a little more religiously during the warmer months of the year, when you’re settled in on a sun-drenched patio or backyard. 

Often very laid back, a French apéro commonly features a mix of chips, peanuts, olives and slices of saucisson (dried pork sausage) – nothing extravagant. For special occasions, you can come up with more creative bites, dips and toasts – such as this poivronade dip.

More appetizer recipes you may like: 

• French Cheese Puffs (Gougères)
• Brie en Croûte with Cranberries, Nuts and Thyme
• Classic French Salmon Rillettes
• Swiss Chard Pancakes (Farçous)
• Ham Cheese Olive Bread 
• Sardine and Cream Cheese Rillettes
• Eggplant Caviar Dip
• Black Olive Tapenade
• Gruyere Cheese Twists (Torsades au fromage)

Less famous than the olive Tapenade, this Roasted Red Pepper Dip is another specialty dip from Southern France, with big Mediterranean flavors. A lot of different takes exist for this recipe, but the base always remains the same – pureed roasted red peppers, which are mixed with different cheeses, spices and/or fresh herbs. Today’s take features salty parmesan and feta cheese, pine nuts, smoked paprika and fresh basil leaves. This makes for a creamy dip with deliciously smoky, salty yet slightly sweet flavors. 

How to Store this Roasted Red Pepper Dip? 

Keep the Poivronade in an airtight container or jar, in the fridge for up to 1 week. The dip tends to thicken in the fridge, so take it out to settle to room temperature about 30 minutes before enjoying. 

Notes: 

• For this recipe, you will need a blender or mixer. 
• For roasting the bell peppers, you can do it easily in the oven; I am giving you instructions in the recipe below. But feel free to do it on the grill if weather allows. The goal is to roast the peppers until they get charred, blistering skins – do not fret, the blackened skins are peeled off later.  
• Pine nuts are delicious to use in this recipe. However, for a more affordable option you can use chopped almonds (2 tablespoons + extra for garnish). 

I hope you enjoy this Roasted Red Pepper Dip from Provence (Poivronade) recipe as much as I do! If you have any questions, please leave a comment. And if you enjoy recipes from Provence, make sure to sure check my round up of Classic Provencal Recipes To Try. 

More appetizer recipes you may like: 

• French Cheese Puffs (Gougères)
• Brie en Croûte with Cranberries, Nuts and Thyme
• Classic French Salmon Rillettes
• Swiss Chard Pancakes (Farçous)
• Ham Cheese Olive Bread 
• Sardine and Cream Cheese Rillettes
• Eggplant Caviar Dip
• Black Olive Tapenade
• Gruyere Cheese Twists (Torsades au fromage)

Roasted Red Pepper Dip (Poivronade)

Print Recipe

Serves: 6-8 people Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

2 large red bell peppers, washed
2 tbsp pine nuts (+ 1 tbsp for garnish)
1/2 cup (55g) parmesan, grated or roughly chopped
1/2 cup (75g) Feta cheese, crumbled (+ a little extra for ganish)
¼ tsp smoked paprika (+ a pinch more for garnish)
2 garlic cloves, peeled
6-8 Fresh basil leaves (+ a few more for garnish)
2 tbsp (30ml) lemon juice
2 tbsp extra-virgin olive oil (30ml) (+ more for garnish)
Salt and pepper, to taste

Instructions

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line a roasting pan or dish with foil, place the whole bell peppers on top and bake for 40 minutes until blackened, flipping them hallway (carefully, with tongs).

Let the bell peppers cool. When cool enough to handle, peel off the skins. Cut the peppers open, remove the core and seeds and chop them roughly.

Cut the garlic cloves in half and use a paring knife to pry the germ out.

In a mixer, add the parmesan and pine nuts, and pulse until ground. Add the feta, paprika, garlic cloves, lemon juice, basil leaves, salt and black pepper to taste. Pulse until reduced to a crumbly paste. Add the chopped red pepper, olive oil and mix until smooth. Taste and adjust seasoning to your taste with salt and pepper. If the consistency is too thick for your liking, add one or two splashes of olive oil.

Transfer the dip to a serving bowl. Drizzle with 1 tablespoon of olive oil, and top with a sprinkle of pine nuts, a sprinkle of crumbled feta, a pinch of paprika and a few basil leaves. Enjoy with toasted bread slices or raw vegetables for dipping.

The post Roasted Red Pepper Dip from Provence (Poivronade) appeared first on Pardon Your French.

For the making of Homemade Hazelnut Chocolate Spread, you first need to make hazelnut butter – to which melted chocolate and cream are then added.

Making hazelnut butter is a quick and simple process, achieved by blending roasted hazelnuts in a food processor/blender until it turns into “butter” – and that’s it. This can often be more cost-efficient than buying a jar from the store, especially if you buy the hazelnuts in bulk.

That being said, you can also use a jar of already-made hazelnut butter if you have one on hand. Simply make sure it is organic hazelnut butter, made from only one ingredient: roasted hazelnuts.

How to make hazelnut butter?

Making hazelnut butter starts with roasted hazelnuts, which are then blended to a smooth, spreadable consistency (“butter”). Here is how it’s done in two easy steps.

1. Roasting hazelnuts

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line up a baking sheet with parchment paper and spread the hazelnuts on it in an even layer. Bake the hazelnuts for 15 minutes, until skins are blistered. Remove the baking sheet from the oven and let the hazelnuts cool completely on the baking sheet.

Once cool, transfer the hazelnuts, one handful at a time, into a kitchen cloth. Close the kitchen cloth and rub/scrunch between your hands for about 1 minute. The friction will help most of the hazelnut skins to fall off. Transfer the “cleaned” hazelnuts to a bowl. Once roasted, hazelnuts can be kept for up to 12 months in an airtight container in the refrigerator or freezer.

2. Blending hazelnuts

Transfer the roasted hazelnuts to a high-speed blender or food processor. Blend on high speed until smooth – in intervals, so the nuts and machine don’t overheat. As you blend, the nuts will get stuck to the sides of the work bowl. Scrape down the bowl with a rubber spatula once in a while. The longer you blend, the smoother the hazelnut butter will be. 4-5 minutes will give you a thick spreadable butter (as pictured here) / 12-15 minutes will give you a smooth, more liquidy butter (note: the times will vary depending on the appliance you’re using).

Once made, use the hazelnut butter immediately to make this Homemade Hazelnut Chocolate Spread or store it in a jar or airtight container for up to 3 months in the fridge.

Cooking notes:

• This recipe requires the use of a high-speed blender or food processor.
• This recipe was developed with the use of milk chocolate, to create a creamier/spreadable texture. I also found milk chocolate lends the best taste. Make sure you choose a good quality milk chocolate bar or callets – not chocolate chips. Chocolate chips often include stabilizers such a soy lecithin added to them, which raise their melting temperature so the chips keep their shape once baked. So a melted baking bar yields a smoother and more malleable end result. Choose a milk chocolate with at least 30% cacao solids. I personally recommend Callebaut and Valrhona brands.
• This recipe gives you enough spread to fill a 1.5cups / 350ml jar. You can double the quantities to make more. 

How to store this Homemade Hazelnut Chocolate Spread? 

After making the spread and letting it cool to room temperature, store it in the refrigerator.

• In the refrigerator: store it in an airtight container/jar in the fridge for up to 3 weeks. I recommend you take it out of the fridge at least 15 minutes before eating it, to allow the texture to soften a bit. 
• Not in the freezer: I do not recommend freezing this spread.  

I hope you’ll love this Homemade Hazelnut Chocolate Spread recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like:

• Buckwheat Chocolate Chip Cookies with Sea Salt 
• Chocolate Chip Cookies with Fleur de Sel
• Brownies with Pecans & Fleur de Sel
• Hazelnut Chocolate Sea Salt Granola
• Classic French Chocolate Truffles
• Classic French Chocolate Pots de Crème

Homemade Hazelnut Chocolate Spread

Print Recipe

Serves: 350ml Prep Time: 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 6 voted )

Ingredients

1 1/2 cups (200g) whole hazelnuts, raw (or 200g natural hazelnut butter)
2/3 cup (150ml) heavy cream (35% m.f.)
2 tbsp (25g) sugar
2 tbsp (14g) unsweetened cocoa powder
100g (3.5oz) milk chocolate, chopped
¼ tsp salt

Instructions

Skip step 1 & 2 explain how to make hazelnut butter. If you already have a jar of organic hazelnut butter, you can skip step 1 & 2. 

Step 1 – Roast the hazelnuts. Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line up a baking sheet with parchment paper and spread the hazelnuts on it in an even layer. Bake the hazelnuts for 15 minutes, until skins are blistered. Remove the baking sheet from the oven and let the hazelnuts cool completely on the baking sheet. Once cool, transfer the hazelnuts, one handful at a time, into a kitchen cloth. Close the kitchen cloth and rub/scrunch between your hands. The friction will help most of the hazelnut skins to fall off. Transfer the “cleaned” hazelnuts to a bowl.

Step 2 – Make hazelnut butter. Transfer the hazelnuts to a high-speed blender or food processor. Blend on high speed until smooth - in intervals, so the nuts and machine don’t overheat. The longer you blend, the smoother the hazelnut butter will be. 4-5 minutes will give you a thick spreadable butter / 12-15 minutes will give you a smooth, more spreadable butter. Choose the consistency you prefer, which will lead to a similar consistency for the hazelnut chocolate spread.

Step 3 – Make the hazelnut chocolate spread.In a medium sauce pan over low-medium heat, warm up the heavy cream with the cocoa powder and sugar. Stir until well combined and hot – but not yet simmering. Place the chopped chocolate in a large bowl and pour the hot cream over top. Wait about 15 seconds and stir until the chocolate is all melted.

Stir in the hazelnut butter and salt, until combined. Transfer the spread into a jar and let it cool completely to room temperature before closing the lid and storing it in the fridge. 

Note about this recipe:

I experimented to test and develop a homemade hazelnut chocolate I was very happy about –  and this is the one. I played around with hazelnut vs. chocolate ratios, tried different types of chocolate (ie. dark chocolate), different fats (ie. hazelnut oil, powdered milk), different sugars (ie. honey, maple syrup), etc. In the end, I found this final recipe to be my best result, both in taste and texture. It isn’t dairy-free, low-sugar or anything as such (I feel this spread is definitely “a treat”), but this is by far the BEST version, in my opinion! There are hundreds of homemade hazelnut chocolate spread recipes out there… so if you are looking for a dairy-free, low-sugar or “healthier” spread, I am certain you will find it elsewhere.

The post Homemade Hazelnut Chocolate Spread appeared first on Pardon Your French.

This tapenade is packed with salty flavors and a concentrated of the Mediterranean. It’s such a beloved spread (not only in Provence but all throughout France) that you can find it in most markets across the country. In fact, I am pretty sure I have never visited a market in France that did not have an olive stall with giant vasts of tapenade (be it in Brittany, Paris, Alsace or elsewhere). People like to buy little containers of this spread, but I feel this is too simple of a recipe to not make at home.

Its name comes from the Provencal word for capers, “tapenas”. Capers are certainly part of the recipe, but it is the olives that are the star of the show here. Nowadays, you’ll find many variations of this recipe: with green olives, hot peppers, dried fruits, tuna, nuts, different herbs, etc… But this black olive tapenade is the simplest, most original take (and the best, in my humble opinion).

Some classic recipes call for anchovies too, but I feel they are not essential here – neither for the texture nor the taste. The black olives and capers alone provide a very, very generous amount of saltiness (that needs to be cut with the juice of a whole lemon).

As an appetizer, it’s best enjoyed with simple crostini (it’s so flavourfull that you don’t need anything else here). But then again, it also makes a wonderful condiment to bring amazing flavours to any entrée (ie. rub it under the skin of a chicken before roasting it or use it as a pasta sauce).

The olives

The olives you’ll want to use for a classic tapenade are the small, almost purplish Nicoise olives, which can be found in most grocery stores (usually at the deli counter). As a substitute, kalamata olives work great too.

The equipment

As per tradition, a tapenade should be made by hand in a mortar and pestle. I grant the fact this is probably the best way to control the pounding and mashing of the ingredients, to obtain the exact consistency you want. But in our busy lives, I’d say that using a food processor or blender is perfectly acceptable (just be careful not to over-blend the tapenade).

This black olive tapenade is even better the next day, as the flavours have more time to meld and further develop…It’s an ideal dip for preparing ahead, as you can simply pop it out of the fridge before serving (but do allow at least 30 minutes for it to warm up to room temperature before eating).

Black Olive Tapenade and Crostini

Print Recipe

Serves: 4 people Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 7 voted )

Ingredients

For the Crostini:
½ baguette (200g)
2 tbsp Extra vrigin olive oil
2 tsp mixed dried herbs (ie. Herbes de provence)

For the Tapenade:
350g black olives, pitted
1 tbsp brined capers, drained
The juice of 1 lemon
1 tsp ground black pepper
1 garlic clove, peeled and chopped
A handful of flat parsley leaves (7-8 sprigs)

Instructions

Preheat your oven to 400°F.

Prepare the crostini. With a serrated bread knife, slice the baguette into ½ inch-thick slices. Lay the slices on a baking sheet lined with parchment paper (do not overlap them). Drizzle with the EVOO and sprinkle evenly with the herbs. Bake for 4 minutes, flip all the slices upside down and bake for 3 more minutes until golden.

Transfer the crostini to a cooling rack and allow to cool for a few minutes.

In the meantine, prepare the tapenade.

Stem and pit the black olives, and wash them thoroughly under cold water.

Place all the tapenade ingredients in a food processor or blender (I used a vitamix). On medium speed, do one-second pulses until all the ingredients are chopped and blended to a coarse paste (do not use the continuous blending button or the tapenade will be too smooth in texture).

Enjoy with the freshly baked crostini.

You can keep the tapenade in a tupperware in the fridge for up to 6-7 days.

If you try this black olive tapenade, let me know! Leave a comment or share a photo on Instagram. Bon Appetit!

The post Black Olive Tapenade and Crostini appeared first on Pardon Your French.