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Old 10-30-2014, 01:34 PM   #1
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Liver Desserts??

I know, ewww!

I am looking for a LC dessert recipe made with liver.

I am sure it would have to be chocolate...something. Sorry, NO pudding recipes.

A friend told me he would NEVER eat liver or pork rinds. As you know we have many recipes with pork rinds and he has eaten them. Much to his horror.

Now for the liver.

I need help from my Low Carb Friends to pull this off.
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Old 10-30-2014, 02:02 PM   #2
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I saw an episode on Food Channel where the guy touring France saw a lady making a liver cake. It was savory. Here's the link.
Chicken Liver Cake (Gateau Foie de Volaille) : Recipes : Cooking Channel
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Old 10-30-2014, 03:52 PM   #3
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Omigosh! NO NO NO to liver
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Old 10-30-2014, 04:15 PM   #4
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Does it have to be a dessert? Why not hide it in a savory dish? I think you'd have a better chance of creating something actually edible. I love chicken liver pate, maybe that could be a base for a dish?
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Old 10-30-2014, 04:34 PM   #5
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Drjlocarb, congratulations! You win the Most Interesting Post of the Month award! I am tenterhooks to see how this turns out. Soobees's recipe looks pretty good but I have to admit that some dark part of me want you to reel your friend in unwittingly with dessert liver!

That said, if he's a typically guy, you may win him over with meaty British pie like this one:

Calves' liver, bacon and onion pies with soured cream and chive mash: Recipes: Good Food Channel
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Old 10-30-2014, 05:08 PM   #6
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Now, now girls. There is no challenge in a savory dish! He would get that.

I need a dessert.

I was thinking a chocolate pie of some sort. Or a cookie.

How much cocoa powder would it take to cover the taste of liver.....
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Old 10-30-2014, 05:10 PM   #7
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Calf liver or chicken livers??
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Old 10-30-2014, 05:39 PM   #8
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I've not tried them myself but I've read chicken livers are less strong tasting than beef, so maybe chicken.

And I think you are on the right track pairing it with chocolate/cocoa. How about chicken liver brownies?
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Old 10-30-2014, 07:14 PM   #9
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Chicken for sure. Cognac is wonderful in pate so what about a flavored liquor? I agree with possible cheesecake. Cream cheese would lighten the liver. Also I like to eat pecans with pate, so I'm thinking a pecan crust?

Ok now I'm all in thinking about this.
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Old 10-30-2014, 07:26 PM   #10
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Here's a recipe for chicken liver mousse. It's a sweet/savory mix, but you could make it more sweet. I don't know how to post the picture. Sorry


Chicken Liver Mousse
From MARTHA STEWART
10

SERVINGS ) IngredientsUS METRIC
1/2 cup unsalted butter ? Tasty tip
1 lb chicken livers (fresh, trimmed and patted dry)
ground black pepper
coarse salt
5 shallots (sliced)
2 bartlett pears (ripe, cored and chopped)
3 fresh thyme (large, sprigs, plus more for garnish)
3 whole clove
2 sticks cinnamon
1 tbsp light brown sugar ? Tasty tip
1/4 cup pear brandy
3 tbsps heavy cream
2 tbsps balsamic reduction (or aged balsamic vinegar)
3/4 tsp grated nutmeg (freshly)
clarified butter (melted) ? Tasty tip
maldon sea salt (for serving)
purple onion (and Golden Raisin Jam, for serving)
bread
toast
__________________
Think of the consequences if you do nothing
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Old 10-30-2014, 07:26 PM   #11
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Yeah yeah good idea - some booze will help mask. I like the cheesecake idea but something about cream cheese and liver feels odd to me. What about a bourbon/cognac liver pumkin pie with a pecan crust for thanksgiving! The pumpkins consistency might mask that of the liver.

Last edited by Bonbon41; 10-30-2014 at 07:27 PM..
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Old 10-30-2014, 07:32 PM   #12
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Yeah I was thinking the autumn spice flavors would be good. I think it would be better than chocolate. I'm just worried about the color You wouldn't want it to look grey.
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Old 10-30-2014, 08:26 PM   #13
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He can't do booze, if you know what I mean.

What about ricotta as the base for a chocolate pie, brownie, or cookie? I think the texture of the ricotta would be close to that of the liver.

I think Lauren at Healthy Indulgences has a ricotta chocolate pie. I will look for it and get back tomorrow.

Keep the ideas coming. This is going to be a done deal,even if I have to buy 10 lbs of liver to do it.
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Old 10-30-2014, 08:27 PM   #14
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Quote:
Originally Posted by Bonbon41 View Post
Yeah yeah good idea - some booze will help mask. I like the cheesecake idea but something about cream cheese and liver feels odd to me. What about a bourbon/cognac liver pumkin pie with a pecan crust for thanksgiving! The pumpkins consistency might mask that of the liver.
Not bad! Will have to think on that.
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Old 10-30-2014, 08:30 PM   #15
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Quote:
Originally Posted by grneyedldy View Post
Here's a recipe for chicken liver mousse. It's a sweet/savory mix, but you could make it more sweet. I don't know how to post the picture. Sorry


Chicken Liver Mousse
From MARTHA STEWART
10

SERVINGS ) IngredientsUS METRIC
1/2 cup unsalted butter ? Tasty tip
1 lb chicken livers (fresh, trimmed and patted dry)
ground black pepper
coarse salt
5 shallots (sliced)
2 bartlett pears (ripe, cored and chopped)
3 fresh thyme (large, sprigs, plus more for garnish)
3 whole clove
2 sticks cinnamon
1 tbsp light brown sugar ? Tasty tip
1/4 cup pear brandy
3 tbsps heavy cream
2 tbsps balsamic reduction (or aged balsamic vinegar)
3/4 tsp grated nutmeg (freshly)
clarified butter (melted) ? Tasty tip
maldon sea salt (for serving)
purple onion (and Golden Raisin Jam, for serving)
bread
toast
I don't think we are that sophisticated.

He would KNOW something was up.
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Old 10-30-2014, 08:57 PM   #16
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Duck liver ice cream with cherries? You could make this more down home for him - a simple vanilla maple liver ice cream with a chocolate sauce...

Duck Liver Ice Cream with Tokay Preserved Cherries and Wild Rice Recipes | Food Network Canada
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Old 10-31-2014, 11:20 AM   #17
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I wonder if you could make the chocolate bean cake recipe and substitute cooked liver for part of the beans? I use the Hersheys Special Dark Cocoa Powder when I make that and I bet it would mask the flavor of the liver!

I love liver, calves, beef, or chicken, but gotta admit making it into a dessert is kind of to me HOWEVER - I understand your reason for wanting to do it and give you for tackling this project!
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Old 10-31-2014, 11:35 AM   #18
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this thread made me lol

reminds me of the episode of Big Bang Theory where sheldon tried to determine at what concentration food tasted "moth-y"

I think Charski has the right idea with making chocolate bean cake and replacing beans... I can see that working
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Old 10-31-2014, 12:08 PM   #19
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No Bake Quick Chocolate Pie (w/pics)

Here is the ricotta chocolate pie.

Do you think I could mix some liver into the ricotta?

Char, I thought about the bean cake too. I don't eat liver so I wasn't sure the chocolate would cover the flavor. Do you really think it would work? Should I add MORE cocoa to help cover the flavor? I was planning on telling him it was a "special" expensive dark chocolate from....???
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Old 10-31-2014, 12:11 PM   #20
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hmmm that look so good but ricotta is so...mildly flavoured...
where as liver not so much...lol you have me thinking on this now!
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Old 10-31-2014, 12:12 PM   #21
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Quote:
Originally Posted by drjlocarb View Post
No Bake Quick Chocolate Pie (w/pics)

Here is the ricotta chocolate pie.

Do you think I could mix some liver into the ricotta?

Char, I thought about the bean cake too. I don't eat liver so I wasn't sure the chocolate would cover the flavor. Do you really think it would work? Should I add MORE cocoa to help cover the flavor? I was planning on telling him it was a "special" expensive dark chocolate from....???
J, you don't eat liver but you're expecting to fool your friend with it? That's very funny!

If you are gonna use that Hersheys Special Dark I'd think it's enough as written but I wouldn't use more than half liver in place of the beans.
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Old 10-31-2014, 12:42 PM   #22
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Point of Difference;

I don't like liver.

He said liver (and pork rinds) would never pass his lips.

Done deal gotta do it!

He don't know me too well....yet.
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Old 10-31-2014, 01:08 PM   #23
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LOL! I get it, I truly do. Do not EVER challenge me with something like that because I'll do exactly what YOU are doing - try to prove you wrong!
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Old 10-31-2014, 03:16 PM   #24
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So what was his reaction to unknowingly eating pork rinds?
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Old 11-03-2014, 05:15 PM   #25
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What about masking the well ground liver in a strong, sweet cinnamony-nutmeg-y pie like mince pie? That might mask the liver taste, especially if you cooked it very simply and grind it fine. I have also heard that if you soak liver in milk before cooking, it removes some of the strong flavors. I love mince pie, and hate liver (but like pate, go figure - it's a texture thing), but if you can de-carb a mince pie recipe for me, I'll make it, even with liver in it! And after all mince pie was traditionally made with mincemeat, which contained meat and lard.
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Old 11-11-2014, 03:22 PM   #26
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drjlocarb! what did you come up with? and has he eaten it yet? what was the reaction?
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Old 11-11-2014, 03:39 PM   #27
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I also want to know what his reaction was to the hidden pork rinds. Please, pretty please.
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Old 11-11-2014, 07:49 PM   #28
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I think I will try the brownies. I didn't buy any liver yet.

He was very good about the pork rinds. What could he say...he liked it before he knew about it.

He is a good sport about all this weird ingredient food stuff and usually asks "and what is THIS made from?"
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Old 11-12-2014, 01:53 AM   #29
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I can't wait to see how This turns out, lol. Wow, masking the liver taste, that's a toughie. Maybe the black bean cake would work. It'll be interesting to see.
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Old 11-13-2014, 11:24 AM   #30
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Quote:
Originally Posted by Jakelilydad View Post
What about masking the well ground liver in a strong, sweet cinnamony-nutmeg-y pie like mince pie? That might mask the liver taste, especially if you cooked it very simply and grind it fine. I have also heard that if you soak liver in milk before cooking, it removes some of the strong flavors. I love mince pie, and hate liver (but like pate, go figure - it's a texture thing), but if you can de-carb a mince pie recipe for me, I'll make it, even with liver in it! And after all mince pie was traditionally made with mincemeat, which contained meat and lard.


I was going to suggest the same things. Dice the liver up and soak in either cream or even better buttermilk.

I know you can make mincemeat from offal, so some type of liver mincemeat might work.

Found this:

However, the traditional mince pie did at one time contain more meat, just as its name suggests. Mincemeat originally meant simply ‘minced meat’, so to begin with the Christmas mince pie was a savoury rather than sweet affair. The earliest iteration of the mince pie was a small medieval pastry called a chewette, containing chopped meat, liver or fish, hard-boiled egg, and ginger. Ayto explains that in the Middle Ages, and as recently as the Renaissance, it was commonplace to eke out minced meat or chopped meat pies with the addition of dried fruit. Eventually dried fruit assumed prominence and mincemeat became an entirely separate dish to minced meat.


And this:

Mince pies became a regular part of Christmas celebrations as early as the 16th Century, when they were coffin or cradle shaped, rather than round as they are now. Mince pies evolved from a medieval pastry called ‘chewette’. These pies were made from chopped meat or liver, boiled eggs, ginger, dried fruit and other sweet ingredients. During the 17th Century, the meat products were replaced with suet, a beef or mutton fat. By the 19th Century in Great Britain and North America, mince pies no longer contained any meat whatsoever.

Last edited by PaminKY; 11-13-2014 at 11:28 AM..
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