I know. Liver mousse? I refuse to apologize for my love of liver. I call this a mousse because it’s light and fluffy and very spreadable. Liver dishes are sometimes bitter, but this is delicious and buttery. Perfect with some crusty French bread and a glass of white wine. This post will be the last one for a few days. I’ll be away from my computer and won’t be able to blog.
- 1 lb. chicken livers
- 2 sprigs fresh thyme
- 1 stick of butter, divided
- 1/4 C. sherry or white wine
- salt and pepper
In a nonstick skillet, melt 1 T. of butter. When the butter foams, add the livers, thyme, salt and pepper. Cook for about two minutes, then turn the livers over to the other side. Add the sherry and cook for one more minute. Do not overcook! Pour the hot livers and sherry into the cuisinart and pulse until smooth. Push the mixture through a mesh sieve into a bowl and allow it to cool to room temperature. Return the mixture to the cuisinart with the rest of the butter cut into cubes. Process for about two minutes, scraping the bowl once. The mixture should be completely smooth and fluffy, almost like frosting. Spread the mixture into serving bowls, cover tightly with plastic wrap and refrigerate. At this point, the mousse is ready to eat, but if you prefer it to be cold, an hour in the fridge should do it. When you cover it make sure the plastic is touching the surface of the mousse, to avoid forming a skin. This recipe makes about 1 C. of mousse.
swellkid 
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