Chicken Liver, Brännland 33° Brix
Chicken Liver, Brännland 33° Brix
Brännland ISCIDER 33°Brix
Brännland ISCIDER 33°Brix
Birnen, Brännland 33°Brix
Birnen, Brännland 33°Brix
Kartoffeln, Brännland 33°Brix
Kartoffeln, Brännland 33°Brix
It’s snowing and Christmas is just around the corner. The days are short, the nights very long, I often can’t drop off to sleep and then I think about what dishes I’m going to cook for this festive season.
Recently my father-in-law called me, unexpectedly and in a good mood, he appreciates my cooking skills and is also a good eater. He had a goose for Christmas and didn’t know how to prepare it, so he asked me if I had any ideas. Since I know how such a fowl sizzles and sizzles best in the oven, I replied amicably: “We’ll do it at our place, on Christmas Day, dear friend.”
Already an invisible smile crossed his face, the corners of his mouth lifted,his voice became even gentler and expectant. Now I look forward to the kitchen smelling of mugwort, goose fat and braised red cabbage at Christmas. The fridge will be as full as Ali Baba’s cave and we will have a lovely feast together.

Now it’s time for a drink, something wintery, something golden, what fits better than an Ice Cider, a Brännland Cider! This excellent cider comes from Sweden, Andreas Sundgren from Brännland sent me a selection of the fantastic ciders.

Brännland ISCIDER is a sweet cider made by fermenting apple juice with at least 30° Brix of sugar before fermentation. The apples have to be processed in a naturally frozen condition, a great art, the Brännland Cider is clearly one of the best!
The taste is incomparable, very inspiring and has a perfect balance of acidity and sweetness, a fantastic drink, you can tell how much work and love went into it.
It occurs to me to use this wonderful cider in a dish. If you read my blog, you will know that there are often difficult recipes here, but that’s the way I cook, and that’s a good thing!

Winter time is for oranges, I like the tartness of the aromatic fruit, let it marry with this cider. There is a wonderful, very fresh chicken liver at the market, I have potatoes and onions at home, as well as nice crunchy and aromatic pears, you can read how I bring all this together in the following recipe.

Chicken Liver «Brännland 33° Brix»


For Brännland 33° Brix jelly:

  • Juice of 2 oranges, at least 100ML
  • 150 ML Brännland 33°Brix ISCIDER
  • 2 sheets gelatine

For the sauteed shallots:

  • 6 shallots
  • 100 ML water
  • 30 G butter
  • some sea salt
  • 100 ML Brännland 33° Brix

For the braised potatoes:

  • 6 large potatoes, mainly stout
  • 1 tsp olive oil
  • 10 G butter
  • 150 ML chicken stock
  • 1 thyme sprig
  • 2 bay leaves
  • 2 garlic cloves

For the confied pears:

  • 3 nice pears with crunch and flavour
  • Juice of one orange
  • Juice of ½ lemon
  • 2 tbsp sugar
  • a ½ tsp lemon zest
  • 1 tbsp butter

For the Chicken Liver:

  • 400 G chicken liver (serves 4), all tendons removed

For the spice blend:

  • 1 tsp sea salt
  • 1 tsp green pepper
  • 1 teaspoon jungle pepper

For the sauce:

  • 150 ML chicken stock
  • Pan sauce of braised shallots
  • 2 tbsp whipped cream


For Brännland 33° Brix jelly:

Squeeze the oranges, pour the juice through a sieve into a small saucepan. Dissolve the gelatine in water and whisk into the slightly heated orange juice, stir well.
Add Brännland 33° Brix and mix well with the orange juice. Set aside and wait for the mixture to gel.

For the steamed shallots:

Peel and halve the shallots. Put butter, cider, water and a little salt in a casserole pan.
Stew the shallots over a low heat for 15 minutes, keep warm.

For the braised potatoes:

Using a ring pastry cutter, cut out 6-8 cylinders from large potatoes, about 3 cm high.
In a heavy saucepan, add 1 tsp olive oil, 10 g butter, 150 ML chicken stock, 1 thyme sprig, 2 bay leaves and 2 garlic cloves. Put on medium heat.
Add the potato cylinders and braise for about 20 minutes, keep warm.

For the confied pears:

Peel the pears, remove the pome and cut them in half. Leave the stalk still on, if there is one. Pour the orange juice and lemon juice through a sieve into a saucepan. Add the lemon zest, butter and sugar. Heat gently and add the pears.

Simmer gently over a low heat for about 15 minutes, the pears should still have bite. Keep warm.

For the spice blend:

Crush the specified spices in a mortar.

For the chicken liver

Gently heat the chicken stock in a pot together with the mixture from the stewed onions, add a little water if necessary, add cream.
Thicken with a little cornflour if necessary.

For the chicken liver:

Parcel the liver and put it in a bowl with a little milk for a while, this will soften the flavour. Soak and dry with kitchen paper.
Leave some butter in a pan and sauté the chicken livers over a high heat, they should get a nice golden brown colour on all sides.
Transfer to a large plate and sprinkle with the spice mixture. Arrange with the rest of the ingredients as in the photo, serve immediately!

more information… about Brännland Cider

über den Autor


Mathias Guthmann schreibt unter anderem für kulinarische Zeitschriften und den Schachsport. Seine Essays, Reiseberichte und Kurzgeschichten haben eine hohe Reichweite und werden in verschiedensten Fachmagazinen, auch international, publiziert. In der freien Wirtschaft berät der Autor eine Firma zu PR-Strategien.

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