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Chopped Liver and Crackers

A savory, traditional treat—with great depths of flavor

by

Adapted from Robbie Rubin. Read more about kosher cooking in Louisiana and Congregation B'nai Israel's upcoming food fest in Baton Rouge in Chris Turner-Neal's October 2018 feature.

Method:

  1. In a large skillet, sauté chicken livers in schmaltz (or canola oil), for about four minutes on each side. Set meat aside, but keep skillet over heat.
  2. Add half the sliced onions (one onion) and cover the pan for ten minutes. Remove lid and reduce heat to medium-low. Cook for 30 minutes, stirring often, until deeply caramelized.
  3. Combine livers, onions (caramelized and raw), and 3 hard cooked eggs in a food processor. Purée into a paste. Season with salt and pepper to taste.
  4. Place mixture into a domed mold. (We used a teacup covered in plastic wrap and lightly coated with cooking spray.) Chill for at least one hour.
  5. Garnish with grated egg yolks from remaining 2 eggs as well as chopped parsley. Serve with matzah or rye crackers. (Find recipe for rye and caraway crackers below.)

Rye and Caraway Crackers

Adapted from Bob's Red Mill

Method:

  1. Preheat oven to 400. Combine flours, salt, sugar, baking powder, and caraway seeds in a large bowl.
  2. Work in butter until mixture takes on a fine, sandy texture. Stir in milk to combine, forming the dough into a large ball.
  3. Roll out to 1/8-inch–1/16-inch between parchment paper. Cut into 2x4 pieces. Perforate with a fork several times. Then transfer to an ungreased baking sheet.
  4. Bake for 5–6 minutes until edges are brown. Let cool on wire rack.
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