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THE GREY STUFF; AND OTHER HORS D’OEUVRES INSPIRED BY BEAUTY AND THE BEAST

cook:

1 h

Picture for The Grey Stuff; and other Hors d’Oeuvres inspired by Beauty and the Beast

3,926,126 views  The 'grey stuff' from Beauty and the Beast has been falsely advertised as some sort of cookies-n-cream abomination, and it's about time we set the record straight. Yes I know that children at Disney World probably don't want to eat chicken liver mousse. Yes I know that it's taking whimsical license with a childhood classic to make it marketable and enjoyable for kids of a new generation. Shush, I'm cooking.

4 servings

US

original

metric

INGREDIENTS

For The Chicken Liver Mousse (“The Grey Stuff”)

For The Chicken Liver Mousse (“The Grey Stuff”)

Chicken Livers

½ pound Chicken Livers

Shallot

1 Shallot

Fresh Thyme

1 tsp Fresh Thyme

Vegetable Oil

Vegetable Oil

Cognac

¼ cup Cognac

Zest of Lemon

0.5 Zest of Lemon

Heavy Cream

¼ cup Heavy Cream

Unsalted Butter, cut into chunks

1 ½ sticks Unsalted Butter, cut into chunks

Hearty Cracker, for serving

Hearty Cracker, for serving

For The Salmon Mousse

For The Salmon Mousse

Smoked Salmon

3 ½ ounces Smoked Salmon

Juice of a Lemon

0.5 Juice of a Lemon

Cucumber, sliced (for garnish)

Cucumber, sliced (for garnish)

Neufchatel Cheese (or cream cheese)

4 ounces Neufchatel Cheese (or cream cheese)

For The Pigs A Blanket

For The Pigs A Blanket

Cocktail Weiners

Cocktail Weiners

Dates

Dates

Bleu Cheese

Bleu Cheese

Puff Pastry

Puff Pastry

Flour

Flour

Eggs, beaten

2 Eggs, beaten

Salt

Salt

For The Buckwheat Blini for Salmon Mousse and Salmon Roe

For The Buckwheat Blini for Salmon Mousse and Salmon Roe

All Purpose Flour

75 grams All Purpose Flour

Buckwheat Flour

60 grams Buckwheat Flour

Sugar

15 grams Sugar

Yeast

5 grams Yeast

Whole Milk

1 cup Whole Milk

Salt

Salt

Eggs

2 Eggs

Melted Butter (not hot, just melted)

2 tbsp Melted Butter (not hot, just melted)

For The Meat and Cheese Rolls

For The Meat and Cheese Rolls

Mortadella, thinly sliced (or your preferred meat)

Mortadella, thinly sliced (or your preferred meat)

Gruyere Cheese (or your preferred cheese)

Gruyere Cheese (or your preferred cheese)

Roasted Red Peppers

Roasted Red Peppers

For The Cucumber Tea Sandwich

For The Cucumber Tea Sandwich

Sliced Cucumber

Sliced Cucumber

Sliced Bread of your choice

Sliced Bread of your choice

Neufchatel Cheese

Neufchatel Cheese

Fresh Dill

Fresh Dill

Salt

Salt

For The Goat Cheese and Fig Tea Sandwich

For The Goat Cheese and Fig Tea Sandwich

Sliced Bread of your choice

Sliced Bread of your choice

Goat Cheese

Goat Cheese

Fig Jam

Fig Jam

For The Salmon Roe

For The Salmon Roe

Salmon Roe

Salmon Roe

Buckwheat Blini

Buckwheat Blini

DIRECTIONS

1.

For The Chicken Liver Mousse (“The Grey Stuff”)

1.

Begin by patting dry the chicken livers and finely chopping the shallot and fresh thyme.

Chicken Livers

½ pound Chicken Livers

Shallot

1 Shallot

Fresh Thyme

1 tsp Fresh Thyme

2.

Preheat pan over medium high heat with vegetable oil and then add chicken livers. Let sit for 1-2 minutes undisturbed, until brown. Flip to the other side and brown that side before adding chopped shallot and thyme. Saute for 1 minute.

Vegetable Oil

Vegetable Oil

3.

Deglaze with cognac and then add the lemon zest. Stir for 1 minute before adding the heavy cream. Mix until combined and everyone has a chance to get to know each other.

Cognac

¼ cup Cognac

Zest of Lemon

0.5 Zest of Lemon

Heavy Cream

¼ cup Heavy Cream

4.

Add to a blender and blend on a medium low speed. While blending, add the butter one chunk at a time. Once all butter is added blend on high until smooth.

Unsalted Butter, cut into chunks

1 ½ sticks Unsalted Butter, cut into chunks

5.

Pass through a fine mesh sieve into a bowl and cover with plastic wrap pressed down onto the surface of the mousse and refrigerate.

6.

Place mousse into a piping bag and pipe onto a hearty cracker for serving.

7.

For The Salmon Mousse

1.

Add smoked salmon to a food processor along with the lemon juice and Neufchatel Cheese (or cream cheese if you can’t find that).

Smoked Salmon

3 ½ ounces Smoked Salmon

Juice of a Lemon

0.5 Juice of a Lemon

Neufchatel Cheese (or cream cheese)

4 ounces Neufchatel Cheese (or cream cheese)

2.

Add to a bowl. Cover and refrigerate.

3.

Place a slice of cucumber on top of a buckwheat blini and then top with salmon mousse.

Cucumber, sliced (for garnish)

Cucumber, sliced (for garnish)

4.

For The Pigs In A Blanket

1.

Start by slicing open your dates and filling them with bleu cheese.

Dates

Dates

Bleu Cheese

Bleu Cheese

2.

Generously flour your work surface and then slice 3 inch long triangles of puff pastry. Wrap triangles around the cocktail weiners and bleu cheese dates.

Flour

Flour

Puff Pastry

Puff Pastry

Cocktail Weiners

Cocktail Weiners

3.

Place on a parchment-lined baking sheet and brush each one with the beaten eggs and then top with a little salt.

Eggs, beaten

2 Eggs, beaten

Salt

Salt

4.

Place in the oven and roast at 375°F for 20 minutes.

5.

For The Buckwheat Blini for Salmon Mousse and Salmon Roe

1.

In a large bowl combine: all purpose flour, buckwheat flour, sugar, and yeast. Whisk to combine.

All Purpose Flour

75 grams All Purpose Flour

Buckwheat Flour

60 grams Buckwheat Flour

Sugar

15 grams Sugar

Yeast

5 grams Yeast

2.

Add whole milk (heated to 110°F) and a pinch of salt. Whisk until smooth. Cover and let sit for an hour.

Whole Milk

1 cup Whole Milk

Salt

Salt

3.

Lightly beat together the eggs and then add them to the batter. Whisk to combine before adding melted butter. Make sure the butter is just melted, not hot, and then whisk to combine. Pour half of your batter into a squeeze bottle. Don’t fill it up all the way because it is a yeasted dough and it will rise in the squeeze bottle.

Eggs

2 Eggs

Melted Butter (not hot, just melted)

2 tbsp Melted Butter (not hot, just melted)

4.

Melt some butter on a pan over medium heat. Then, using the squeeze bottle, make some blinis the size of silver dollar pancakes. Cook about a minute on each side and set aside to cool.

5.

For The Meat and Cheese Rolls

1.

Thinly slice your gruyere cheese lengthwise. Roll your mortadella into a roll, and then wrap it around the cheese.

Gruyere Cheese (or your preferred cheese)

Gruyere Cheese (or your preferred cheese)

Mortadella, thinly sliced (or your preferred meat)

Mortadella, thinly sliced (or your preferred meat)

2.

Trim off the edges of the mortadella.

3.

Add two small slices of roasted red peppers in an “x” shape on top of the cheese and then place a toothpick in the middle to hold the whole thing together.

Roasted Red Peppers

Roasted Red Peppers

4.

For The Cucumber Tea Sandwich

1.

Thinly slice your cucumbers and chop up your dill.

Sliced Cucumber

Sliced Cucumber

2.

Add cucumbers and dill to the bread with a good smear of neufchâtel cheese and a sprinkling of salt. Slice off the crust and then cut into 4 small sandwiches.

Sliced Bread of your choice

Sliced Bread of your choice

Neufchatel Cheese

Neufchatel Cheese

Fresh Dill

Fresh Dill

Salt

Salt

3.

For The Goat Cheese and Fig Tea Sandwich

1.

Add goat cheese and fig jam to the bread.

Sliced Bread of your choice

Sliced Bread of your choice

Goat Cheese

Goat Cheese

Fig Jam

Fig Jam

2.

Slice off the crust and then slice into 4 small sandwiches.

3.

For The Salmon Roe

1.

Add salmon roe to the top of a buckwheat blini to serve.

Buckwheat Blini

Buckwheat Blini

Salmon Roe

Salmon Roe

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