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While I was testing this recipe, my one and only brother popped in to visit. I was more than happy to allow him to taste a recipe in progress and get some constructive criticism, too. Not only did he ask for doubles, he even told me to make sure to mention him in my intro! So, Mechel, this one’s for you!
3 large sweet potatoes, cut into 1-inch (2-centimeter) cubes
8 ounces (225 grams) white pearl onions
8 ounces (225 grams) baby bella mushrooms, washed and cleaned
oil, for drizzling
salt, for seasoning
black pepper, for seasoning
1 pound (450 grams) cooked chicken livers, broiled within 72 hours
8 ounces (225 grams) spring mix lettuce or shredded lettuce of your choice (I used Verdini)
1 and 1/2 to 2 cups pomegranate arils
3 tablespoons chopped fresh parsley
8 large shallots, sliced
2 tablespoons oil
1 (11.6-ounce/330-gram) jar Tuscanini Forest Fruit Spread (or other raspberry jam)
3 tablespoons Jeunesse Cabernet Sauvignon or other sweet red wine
1 teaspoon Heaven & Earth Lemon Juice
1/4 teaspoon salt
1/8 teaspoon black pepper
3/4 cup reserved Forest Berry Glaze
2 teaspoons Heaven & Earth Lemon Juice
3 tablespoons orange juice
1/4 cup oil
2 tablespoons water
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Spray one large and two small baking pans with cooking spray. Place sweet potato cubes in the large pan, and the mushrooms and onions in the two small pans. (Do not combine onions and mushrooms, as the juices from the mushrooms will prevent the onions from roasting properly.)
Drizzle all vegetables with oil and sprinkle with salt, tossing to coat. To ensure proper roasting, make sure the vegetables are not overcrowded.
Roast on the middle rack of your oven for 30 minutes, stirring once or twice during baking. Sweet potatoes may need an additional 10 minutes. Remove from oven when potato edges are browning, leaving oven on for the skewers (see below).
While vegetables roast, prepare the glaze: In a medium saucepan, sauté shallots in oil until soft and golden, about 15 to 20 minutes.
Stir in jam, wine, lemon juice, salt, and pepper. Cook on low 10 to 15 minutes, until heated through, stirring to prevent burning. Reserve three-quarters of a cup for the dressing.
Thread liver and vegetables in an alternating pattern onto eight wooden or metal skewers. (Reserve extra sweet potatoes for the salad.) Sprinkle skewers with salt and pepper.
Place on a baking pan (you can reuse the one from the sweet potatoes) and drizzle generously with glaze. Bake at 425 degrees Fahrenheit (220 degrees Celsius) for 10 to 15 minutes, until heated through.
With an immersion blender, combine reserved glaze, lemon juice, orange juice, oil, and water. Blend until smooth and creamy.
Divide lettuce among eight dinner plates. Sprinkle with pomegranate arils, parsley, and the extra roasted sweet potato cubes.
Drizzle with salad dressing and top with a hot liver skewer. Serve immediately. (Skewers may also be served at room temperature.)
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