Friday, December 13, 2013

FFWD ~ Mme. Maman’s Chopped Liver

FFWD ~ Mme. Maman’s Chopped Liver
Ok, I’m not fond of touching raw chicken. So, you know I wasn’t thrilled about cutting up chicken livers.  On the other hand, I love chopped liver!  There is nothing quite as good as a great Foie Gras!  I was really looking forward to making this recipe.  I’m hosting a small Christmas party next week, and thought this would be perfect to add to the menu.  I've never made chopped liver before, but have eaten it many times, so I knew I would enjoy it! I knew this would be a test run but, had confidence in Dories recipe.

Quite delicious
This chopped liver does not have a Pâté or mousse consistency. It is actually a textured spread. Making it was straight forward. Chopped onions are cooked in oil, until caramelized.  Then the chicken livers are sauteed and browned in the same pan.  Instead of hand chopping the liver, I went a bit rogue here…mixing in the onions and, adding them along with the hard cooked eggs and spices to my food processor. Pulsed until just mixed, but not a pureed.  I happen to like my chopped liver smoother as opposed to really textured.  The chopped liver should be chilled for several hours to meld all the flavors.  Serve with baguette slices, crackers, some sliced onion, tomatoes or sliced eggs.

We will be spending the weekend on Long Island.  My granddaughter will be dancing in her dance school production of the Nutcracker. I will be taking this wonderful chopped liver with me.  I am sure everyone will enjoy it as a quick appetizer.  Of course, I have already tested it, and it is quite good. It even passed the Bill test!  Happy Friday, everyone!

A great appetizer for the holiday season
This recipe can be found in Dorie Greenspans cookbook, “Around My French Table”….did you put it on your Christmas list yet? You can also find it at my friend Trevor’s Sis Boom Blog.


20 comments:

  1. Chopped liver is a bit difficult to make attractive. You've done a great job Kathy!

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  2. Oh, and have a blast seeing your granddaughter perform!

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  3. I loved it too and already have plans to make it again (with perhaps a dash of cognac added?) for serving at a holiday gathering coming up. I'm doing it even after reading today how this dish can be polarizing. If half my guests don't eat it then there will be more for me to eat during the week and that is a nice holiday gift to myself. So there is that! I'm glad you enjoyed this unapologetically Kathy!

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  4. Actually a textured pâté is a pâté de campagne so that's what I told myself I was making - chopped liver sounds so awful! Your photos are beautiful!

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  5. Have fun! I'm thinking about making this for some friends on Sunday. Maybe I'll even go the food processor route so that it's a bit easier to spread. Looks great.

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  6. It passed the Bill test too! I am impressed.

    Sounds like I am in the minority this week. Enjoy that weekend with the family.

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  7. So glad this was a hit for you, too. I think I'd like it a little finer, but I still enjoyed! Enjoy the ballet...what fun!!! xo

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  8. Good job, Kathy! I liked this one too. I like the way you garnished the spread with eggs. Looks prettier. Have a great weekend with your family.

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  9. It looks very delicious. I have never made or had chopped liver...now I am so tempted to give it a try too.
    Happy Weekend, Kathy!

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  10. Kathy, your presentation of the chopped liver looks so very elegant! Glad that we are not the only ones that enjoyed this recipe!
    Have fun at your granddaughter´s dance performance! I love the Nutcracker!
    All the best and have a fabulous weekend!

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  11. Love that you separated the eggs from the liver for the presentation. Have a great weekend!

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  12. Your photo is perfect with the chopped egg on top, love it. Enjoy your granddaughter's
    performance, so exciting, The Nutcracker, Have a wonderful weekend.

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  13. Oh it sounds like such a fun weekend will be had !! Enjoy that wonderful Nutcracker performance as well as the yummy treat you will be bringing. So glad to hear Bill liked it to :) Travel safely and stay warm !

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  14. Have a great weekend! And kudos for making this. I had to skip it.

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  15. So happy that you enjoyed this! And your upcoming event sounds wonderful! Love the Nutcracker, and made even better by someone you love performing in it! Enjoy!!

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  16. I must admit that I'm not a fan of liver (either touching or eating!). But it sounds like the recipe worked wonderfully for you.
    You must be looking forward to your granddaughter's performance. I'm sure it will be a high point of your holidays!

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  17. That is a gorgeous first photo, Kathy. To make chopped liver look beautiful is a talent. I had no problem dealing with the livers, making it, and actually thought it was tasty. It is just a health issue for me (this coming from a woman who shoved two large triangle pieces of baklava into her mouth this week-end). I usually will eat anything in moderation (merci mille foie, Julia) but it's the schmaltz -factor, I think, with the chicken livers! Just cannot erase that from my mindset. I hope the Nutcracker performance was glorious and I am sure that you and Bill were filled with joy and pride. I am missing my girls' school Christmas pageant for the first time ever and it's killing me. Stay warm.

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  18. I haven't made this in years. You've inspired me. I'll have to give your recipe a try. Have a wonderful holiday. Blessings...Mary

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  19. Kathy, I missed this post and I'm glad I backtracked because I happen to love chopped liver...as a matter of fact, I made it a couple weeks ago (I have an authentic Jewish recipe). I did not take photo of it because I thought it would not look so great (color wise)

    I love your photo of your delicious chopped liver, and checked out the recipe! Really great, and will be trying it out soon, again!

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  20. I am more used to liver pate (which I love) and don't think I've ever had chopped liver.

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