What am I Chopped Liver?

I know some of you have been literally waiting for this recipe since April. You will remember that we had a cooking day with my grandmother and three of my friends joined us. There were six of us total in the kitchen. For the people who love Chicken Livers you will love this (and I've been pleasantly surprised to find the number much higher than I anticipated, about 60/40.) I pretty much love all kinds of Pate or liverwurst or chopped livers. My favorite of all is Foie Gras, but that is in a category all to itself and I won't even include it here. I like so many kinds of pate and like the ones made with bacon, etc. But this recipe was from my friend, Bliss's neighbor who is from Isreal and is Kosher style. Bliss didn't have the recipe and just described it to me. So my recipe is slightly different in the fact that I caramelize the onions (which makes them sweet) and I add white port (which is also sweet.) The original recipe calls for brown sugar. So if you don't have the white port you can add the brown sugar if you wish. In place of White Port you could also use another sweet wine like a Late Harvest Riesling or a Trockenbarenauslese or a late harvest anything. Just something sweet. I make this every other week. I prefer to serve it on brioche, but in it's absence I just use anything I have for toast. I always serve it with some kind of jam. My favorite is black currant or one of Jill's homemade berry jams or cherry jams. But liver loves the foil of something a bit sweet.

I personally like to serve this warm just after it is made. But you certainly can refrigerate and serve it the next day. Of the six of us, the four who liked liver were flipping out. It was delectable. My sister said "I thought the saying 'What am I chopped Liver" was supposed to mean something bad. Why would anyone say that about something that tastes so good!" So the two that hated livers thought they better try it after our moaning and groaning and oohh's and aahh's. They hated it. They couldn't rinse their mouths out fast enough. So if you have liver you hate liver. Just like if you hate a tomato you hate a tomato. But if you love pate or are on the fence and aren't sure (my husband, who tried it and loves it) then give it a try. I don't have a photo, but I'll try to get one for you. This recipe is the one I made after Bliss's suggestion of ingredients.

Chicken Liver Pate

3 tablespoon olive oil
1 medium yellow onion (about the size of a tennis balls, equals 1 1/2 cups sliced)
pinch of sea salt or kosher salt
2 chicken livers
1/2 cup white port
3 tablespoons mayonnaise
1 hard-boiled egg
1/4 cup chopped parsley (about half a bunch), optional

Saute onion over medium heat. Add a pinch of salt. saute for 9 to 10 minutes or until carmelized. (if it is carmelizing too quickly or starting to burn, add a little water)

Add livers from two chickens and another pinch of salt. Saute for two or three minutes until browned on the outside.

Add White Port and let it reduce.

Pour onions and liver into blender. Add mayonnaise and hard boiled egg. Blend well!

Remove and add chopped parsley if desired. Serve on brioche (brioche won't be kosher because there is butter in the bread) or with other toast of your choice with a tiny dollop of black currant jam or blackberry jam. Maybe be served warm or cold.

Comments

Carol said…
These recipes sound delicious and I will try them both.
However,
my Grandmother, and the old fashioned way to make chopped liver, always included schmaltz, rendered fat.
Anonymous said…
Maili,
I will tell you this, not because I am from the South and we like everything “chicken-fried”, but there is not much better than chicken-fried chicken livers, hot from the skillet so that the liver just melts in your mouth, but crispy on the outside and then dipped in cream gravy! Linda

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