Chopped Liver with Beets and Horseradish

Eric Bromberg and Bruce Bromberg added port and Cognac to their grandmother's recipe, creating a cross between Jewish chopped liver and French pâté de foie de volaille.

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  • Servings: MAKES ABOUT 2 1/2 CUPS

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  • 4 tablespoons unsalted butter
  • 1 pound turkey and chicken livers, trimmed
  • 2 medium onions, minced
  • 2 large hard-cooked eggs, finely chopped
  • 1 tablespoon Cognac
  • 1 tablespoon port
  • 1/2 tablespoon kosher salt
  • 1/4 teaspoon freshly ground white pepper
  • 1 cup white vinegar
  • 1 large beet, peeled and coarsely shredded
  • Grated horseradish, preferably fresh
  • 24 slices cocktail-size rye bread, toasted

How to make this recipe

  1. Melt 2 tablespoons of the butter in a large skillet. Add the livers and cook over moderately high heat, stirring occasionally, until barely pink in the center, about 7 minutes. Transfer the livers to a medium bowl and let cool completely, then chop coarsely.

  2. Meanwhile, melt the remaining 2 tablespoons of butter in the skillet. Add the onions and cook over moderately low heat, stirring occasionally, until browned, about 12 minutes. Let the onions cool completely.

  3. Add the onions, eggs, Cognac, port, salt and white pepper to the chicken livers and stir to combine. Cover and refrigerate overnight.

  4. In a medium bowl, combine the white vinegar with the shredded beet and add horseradish to taste. Cover and refrigerate the beet overnight.

  5. To serve, spread each toast with 1 tablespoon of the chopped liver and sprinkle with a pinch of the beet. Arrange on a platter and serve.

Make Ahead

The chopped liver, covered directly with plastic wrap, and the beet topping can be refrigerated separately for up to 2 days.

Suggested Pairing

The flavors and textures of the various appetizers in this menu call for a well-chilled fino sherry. Its tanginess and higher alcohol content combine well with the richness the chopped liver.

Contributed By Published November 2000

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