Chopped Liver Pâté 3.000

Dixie D. Vereen for The Washington Post

Sep 27, 2016

“Gefilte Manifesto” co-authors Jeffrey Yoskowitz and Liz Alpern describe this as a food “litmus test of maturity,” meaning they have learned to appreciate it as 32-year-olds. It contains much more onion than chicken liver and is a touch on the sweet side because of the honey.

Because the recipe uses several egg yolks, the pair decided to use the cooked egg whites as chopped-liver receptacles -- like deviled eggs.

In their recipe in the book, they include a step for koshering, or removing blood from, the livers via high oven heat.

They recommend a garnish of gribenes (bits of fried chicken skins), but we’re thinking these are rich enough bites on their own. Or serve the pâté with crackers.

Make Ahead: The chopped liver tastes even better after a day’s refrigeration.


Servings:
3 cups

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3 cups

Ingredients
  • 7 hard-cooked eggs, peeled (see NOTE)
  • 1/4 cup schmaltz (chicken fat) or vegetable oil
  • 2 large onions, thinly sliced
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 8 ounces raw chicken livers, connective sinew and veins removed
  • 2 to 3 tablespoons honey
  • Chopped fresh parsley, for garnish

Directions

Place 1 whole, hard-cooked egg in a food processor. Cut the remaining 6 eggs in half lengthwise and add 4 of those eggs’ yolks to the whole egg. Reserve or discard the remaining yolks; reserve all 12 egg white halves.

Heat half the schmaltz or vegetable oil in a large pan over medium heat. Once it shimmers, stir in the onions and 1/2 teaspoon of the salt. Cook for about 10 minutes or until the onions are golden, stirring as needed.

Add the livers; cook for 3 to 5 minutes or just until they are no longer pink inside.

Transfer the livers to the food processor along with the onions and any rendered fat in the pan. Add the remaining teaspoon of salt and pulse, gradually adding the remaining schmaltz or oil and the honey (to taste) to form a smooth, emulsified pâté. The consistency may be loose at this point, but it will firm up as the pâté cools. Cool to room temperature or refrigerate in an airtight container, with plastic wrap pressed directly on the surface, before serving.

To fill the egg white halves, spoon the pâté into a pastry bag fitted with a wide, round tip, or use a quart-size zip-top bag and cut off one of its bottom corners. Garnish the filled halves with parsley and a sprinkle of salt. Place any remaining chopped liver pâté in a bowl for serving.

NOTE: Fill a bowl with ice cubes and water. Fill a medium saucepan with a few inches of water; bring to just under a boil over medium heat. Place a steamer basket with the eggs in it on top and cover; let steam for 12 minutes, then remove from the heat. Transfer the eggs to the ice-water bath; let them sit for 5 minutes, or until cooled, before peeling.

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Recipe Source

Adapted from “The Gefilte Manifesto: New Recipes for Old World Jewish Foods,” by Jeffrey Yoskowitz and Liz Alpern (Flatiron Books, 2016).

Tested by Bonnie S. Benwick.

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