One of the most popular appetizers served at a Jewish holiday meal is chopped liver. For those not familiar with this dish, I admit the name itself is not something that might entice you to read further, but you’ll be missing out on a delicious treat if you don’t.
It works well as a cocktail spread, in sandwiches (with a thick slice of raw onion on rye or pumpernickel bread), or on lettuce as a first course. You will always find it on the menu of a true Jewish deli.
There are many different versions of chopped liver, some using beef liver, and others using chicken liver, but the remaining ingredients always include onion, hard-cooked egg, schmaltz (rendered chicken fat) or vegetable oil, or for those not adhering to kosher restrictions, butter. Generously seasoned with kosher salt and coarsely ground black pepper it is a spread even the unfamiliar could learn to love very quickly.
This along with the honey cakes were my contributions to our recent holiday dinner at our aunt’s home. I’ve adapted my version from my mother’s. She used chicken livers, and schmaltz, of course, being kosher. (No dairy allowed with meat, so butter was a definite no-no). Hers differed from so many I’ve tasted because she used a substantial amount of chopped hard-cooked egg. Most recipes call for a couple eggs, and some none at all. Generous amounts of onion, kosher salt and pepper as well as the eggs, transform those yucky (to some people) livers into a delectable delicacy! The onions add a sweetness, while the butter adds another flavor dimension. You can use all schmaltz, or a combination of schmaltz and oil, if you prefer.
Here’s my interpretation of Mom’s chopped liver.
Chopped Liver
4 tablespoons schmaltz (rendered chicken fat)
4 tablespoons salted butter (If you don’t have schmaltz you can use 8 tablespoons butter)
2 and 1/2 pounds chicken livers, trimmed
2 and ½ to 3 large onions, peeled, and thickly sliced
10-12 extra large hard-boiled eggs, sliced in half lengthwise
Kosher salt
Freshly ground black pepper
Melt the butter and schmaltz in a heavy skillet or saute pan over medium heat.
Add the onions and cook over low to medium low heat until soft , but not brown, retaining a little crunch.
Remove onions with a slotted spoon to a bowl and set aside. To the liquid in the pan add the chicken livers, season with kosher salt and pepper and cook thoroughly on medium heat til no trace of pink remains. Do not overcook the livers…they should remain soft. Remove from heat and set aside.
With the metal blade in place in the food processor, finely chop the eggs by pulsing. Do not allow it to turn into a paste. You want a very fine dice. This may have to be done in batches, depending on the size of your processor bowl.
Remove chopped eggs and set aside in a large bowl.
In the same unwashed workbowl, add the cooked onions, in batches, if necessary, and again pulse til fairly fine, but still separate. Add the onions to the bowl with the eggs, and stir to combine.
In the same unwashed workbowl, add the sauteed livers, reserving the extra liquid in case you need to add some of it later. Carefully, pulse to chop finely, in batches, if necessary. Do not puree. Pulse and check as you go along, as this is a little trickier than the eggs and onion. Thorough chopping, but not complete pureeing gives chopped liver a homemade texture. We are not looking for pate here!
Fold the liver gently into the eggs and onion, until well combined. Season the mixture with salt and pepper-it will need substantial quantities of both. Add an additional tablespoon of schmaltz, or the reserved pan juices if the spread seems too dry. Chill until ready to serve.
Before serving allow to come to room temperature. Serve on lettuce with a garnish of fresh veggies such as tomatoes, cucumbers, red or yellow peppers. An assortment of crackers, challah, rye, and pumpernickel breads along with a tray of pickles and pickled green tomatoes are the perfect accompaniment.