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Author Notes: Chopped Liver(Not Kosher) —cookbooksareforeveryone
Serves 8 appetizers
- 1 large chopped onion
- 3 tablespoons chicken schmaltz (rendered chicken fat)
- 1 pound rinsed and drained chicken livers
- 1/2 chopped asian pear or apple
- 1 tablespoon sherry
- 4large shallots
- 3 tablespoons half &half or heavy creme
- heat big old heavy frying pan
- melt 2T chicken schmaltz
- add chopped onions and shake until browned(about ten minutes)
- add chopped pear or apple
- add chicken livers and cook until centers are pink (about 15 minutes) add T of sherry heat for another minute
- transfer to bowl of food processor and blend in short blasts (if you like it super creamy then let it run for a minute) Add Half & Half and blend season with salt & paper.... careful not to over salt
- heat T of chicken schmaltz in same big ole frying pan and saute sliced shallots until really dark
- transfer liver to a nice porcelain ramekin or glass bowl spread shallots on top and chill. Liver is even better the next day.
Anything But Watered Down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.