Caramelized chicken liver mousse

Makes about 4 cups or enough to serve 12

1	tablespoon olive oil
1	stick plus 6 tablespoons unsalted butter
1	pound chicken livers
1/2	cup pale dry sherry
1	pound cream cheese
	Sugar (for sprinkling, optional)

1. In a skillet, heat the oil. When it is hot, add 2 tablespoons of the butter. Add the chicken livers and sherry.

2. Cook over medium heat, stirring occasionally, for 5 minutes or until the livers are cooked through.

3. With a slotted spoon, remove the livers from the pan. Simmer the remaining liquid until it reduces by half.

4. In a food processor, combine the warm livers, cream cheese, and remaining butter. Pulse, adding the reduced liquid, until the mixture is smooth and creamy.

5. Use a spatula to transfer the mousse to a serving bowl. Cover with plastic wrap and refrigerate for several hours or overnight. Serve with crackers.

Note: If you want to caramelize the top, sprinkle the chilled mousse lightly with sugar and caramelize the top with a kitchen torch. Adapted from 224 Boston Street Restaurant