You know that one scene from "How the Grinch Stole Christmas" where Cindy Lou Who caught him trying to stuff the tree up the chimney?
Well, this dish made me feel a little bit like the Grinch when he told Cindy Lou Who that he was taking her Christmas tree back to his shop to fix the light that wouldn't light on one side.
Meaning that a whole heckuva lot of trickery was involved with this week's selection.
This one came up as part of our Christmas menu.
I was having my parents over for dinner and I figured if there was any one person in the world who would be at least open-minded to this, it would be my dad.
He grew up on a farm.
His mom was hard core with some of her food offerings.
I knew he would be up to the challenge (even though he didn't know he was in the middle of one).
Plus, my parents love me and I was fairly confident they would forgive me.
On Christmas Eve while The Dude and Culinary Kid were off an a wild goose chase, I threw everything into the blender and hid any incriminating evidence of what the mixture was. The smell was a bit off-putting, but I was determined to see this one through - I promised myself that I would stay open minded about the whole thing.
Chicken livers, eggs, cream, brandy and spices. All whirred together until smooth. Poured into ramekins and placed in a water bath for a bake.
Runner Girl was sworn to secrecy. Pinkie swear.
Hey, sometimes you have to bond with your kids in any way you can - even if it involves making her an accomplice to food deceivery...
I am sure that there will come a day when I have to pay her back. Sigh.
Any hoo, the gateaux was made and the outcome was not doing anything to sell me on the concept. However, I promised myself that I would keep an open mind and not pre-judge.
The gateaux showed up on the the Christmas buffet.
Thank you bites were taken and well, we won't talk about the rest. Even my father, the least fussy person I know, wasn't on board with this one; and I didn't even tell anyone what it was.
I wasn't trying to be passive-aggressive by feeding my parents one of the "torture" foods of my youth - although, some very unpleasant liver and onion dinner memories did pop into my mind while this was cooking.
Chicken liver gateaux is probably not going to make my top 10 favorite dishes list, but I am glad I gave it a go. I guess my palate is just not that sophisticated. I may need to find a new set of test subjects for the next liver recipe (perhaps a French Friday meet-up & we can all dive in together???). Le sigh...
While I may not be rushing back to the liver any time in the future, there was one major bright spot - the pickled onions. Something magical happens to onions that are allowed to hang out in a vinegar-sugar solution that has been infused with spices. They turn into this lovely condiment that I could put on a gazillion and one different things. I can't stop thinking about them. Yes, pickled onions are definitely happening again.
I am looking forward to making next week's dish of the shrimp with the cellophane noodles. Reading through the recipe didn't leave me with a solid vision of the final outcome, so I am really curious to see how that one turns out. I have high hopes. (I also have high hopes that the Ispahan loaf cake will climb up the runs in the February recipe poll... not that I am lobbying for it or any thing. No. I wouldn't dream of that. Ahem. Clears throat.)
Stay warm this week! (Or cool, if you happen to live in the southern hemishpere).
Peace out, my friends.
This post participates in French Fridays with Dorie.