Chopped Liver with Beets and Horseradish
- SERVINGS: MAKES ABOUT 2 1/2 CUPS
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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- 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
- 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.
- 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.
- Add the onions, eggs, Cognac, port, salt and white pepper to the chicken livers and stir to combine. Cover and refrigerate overnight.
- In a medium bowl, combine the white vinegar with the shredded beet and add horseradish to taste. Cover and refrigerate the beet overnight.
- 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.
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.