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.
Prep time: 20
Cook time: 15
- 1lb. veal or calves liver
- 1 stalk celery
- 3-4 hard boiled eggs
- 1 small onion
- Bake liver until dry.
- Pull skin and tendons from liver.
- Saute onion in 2-3 Tbsp. of schmaltz.
- Grind all the ingredients together.
- Add salt and pepper to taste.
Karen Kaplan says
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.
Thank you Karen!