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 volailleChef Holiday Recipes Made EasyPlus: More Appetizer Recipes and Tips

Eric Bromberg
Bruce Bromberg
November 2000

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Recipe Summary

Yield:
MAKES ABOUT 2 1/2 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.