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)|
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