Don’t worry, most of the fat in this recipe is actually drained off, and you won’t regret the time it takes to put it together. The results are well worth it! Estee Kafra says, “Occasionally, I have the distinct honor of hosting a “siyum” (a celebration commemorating the completion of a portion of Talmud) for my husband’s learning group. I like to try different ideas but I need to think “guy food”. Grainy mustard, sweet pickles, crisp crackers an caramelized onions – every one a tantalizing accompaniment to the liver pate. On Shabbat, I like to serve the paté with esrog jam or a fig or wine jam. The tangy sweetness of the jam is a wonderful contrast to the smooth, earthy liver.”