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Caramelized chicken liver mousse
April 25, 2007
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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) |
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 
© Copyright 2013 Globe Newspaper Company.
