Chopped Liver and Crackers
A savory, traditional treat—with great depths of flavor
1 Lb. Chicken Livers (for this recipe, we used Iverstine Farms, to great effect)
4 Tbsp. Schmaltz (rendered chicken fat) or canola oil
2 White Onions, thinly sliced, divided
5 Hard Cooked Eggs, divided
Salt and Pepper, to taste
Parsley
½ Cups All Purpose White Flour, unbleached
½ Cups Bob's Red Mill Dark Rye Flour
1 Pinch Coarse Kosher Salt
1 Tbsp. Sugar
1 Tsp. Baking Powder
2 Tsp. Caraway Seeds
½ Stick Butter, chilled and cut into 1-inch cubes
3 Tbsp. Whole Milk
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:
- 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.
- 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.
- 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.
- 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.
- 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:
- Preheat oven to 400. Combine flours, salt, sugar, baking powder, and caraway seeds in a large bowl.
- Work in butter until mixture takes on a fine, sandy texture. Stir in milk to combine, forming the dough into a large ball.
- 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.
- Bake for 5–6 minutes until edges are brown. Let cool on wire rack.