Easy chicken liver pate

From Martha's Everyday Food, "When the weather gets cold I love to whip up a batch of chicken liver pate that I lovingly call liver butter. It is so simple to make and a great thing to have on hand for casual cocktails with friends."

2 sticks unsalted butter, cold
2 large shallots, thinly sliced
coarse salt and ground black pepper
1 pound chicken livers, large veins removed
1/3 cup dry sherry
coarse sea salt, for garnish
table water crackers, for serving
fig or plum jam, for serving

In a large skillet, heat 3 tablespoons butter over medium heat until slightly sizzling. Add shallots, season with salt and pepper and cook until slightly softened and translucent, about 5 minutes. Add chicken livers, season with salt and pepper and cook until just cooked through (do not overcook), about 7 minutes. Add sherry and reduce by half. Transfer mixture to a food processor and puree until smooth. With machine running, add butter, 1 tablespoon at a time, until incorporated. Fill ramekins with mixture and refrigerate until set, about 1 hour. Serve with crackers, jam and sea salt.

http://everydayfoodblog.marthastewart.com/2010/01/easy-chicken-liver-pate.html