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Chopped Liver

March 10, 2016 By thislittlekitchen 2 Comments

Chopped Liver

Chopped liver is a Stern/Glasser favorite served as an appetizer at family gatherings. Kosher for Passover it’s special ingredient is schmaltz. Schmaltz, rendered chicken fat, is a staple in traditional Jewish cooking. Although a lot of people refrain from using schmaltz because it’s considered artery clogging, to me there are certain recipes from the past that just taste better made the old fashioned way.

Author: Jocelyn Stern Glasser
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 8

 

Ingredients
  • 1lb. veal or calves liver
  • 1 stalk celery
  • 3-4 hard boiled eggs
  • 1 small onion
  • schmaltz
Instructions
  1. Bake liver until dry.
  2. Pull skin and tendons from liver.
  3. Saute onion in 2-3 Tbsp. of schmaltz.
  4. Grind all the ingredients together.
  5. Add salt and pepper to taste.
  6. Enjoy!
3.2.2124

 

Filed Under: Appetizers, Brunch, Cocktail Parties, Comfort Foods, Everyday Meals, Kosher, Lunch, Sides Tagged With: Jewish, Kosher, Liver, Meat, Passover

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Comments

  1. Karen Kaplan says

    April 15, 2016 at 11:21 pm

    Congratulations on your new venture. If some your recipes are part of Sharyn’s or Jocelyn’s then you’ve got it made. Two of the greatest cooks I’ve ever met.

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    • thislittlekitchen says

      April 19, 2016 at 1:12 pm

      Thank you Karen!

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