Download free Shavuos cookbook with our favorite Shavuos recipes! Download
Please enter the email you’re using for this account.
Boards overloaded with various carnivorous delights and a mixture of carefully curated delicacies are all the rage for a while already. This liver board takes a new spin on both liver and boards.
I like serving liver warm, but room temperature is totally fine as well.
I used my famous Pure Food by Estee Wine Sauce as a topping for the liver pâté because it pairs beautifully. Let’s call that a hack that will follow you to many a Shabbos lunch meal.
I once picked up my daughter’s friend (I told her I’m going to write this story), and she smelled very strongly of fried onions and something else I couldn’t put my finger on. She was waxing poetic (very enthusiastically as only a teenager could do) about her favorite food, which was none other than… sautéed chicken liver with a sprinkle of cinnamon to finish it off. That friend happens to be Rav Shmuel Kamenetsky’s granddaughter, and she told us that
the cinnamon finish was Rebbetzin Kamenetsky’s touch. Now that was something I needed to try. Fast-forward a few years, and not only did I try it, but I also dressed it up a bit.
It’s different, but I hope you enjoy it. We did.
4 ounces (110 grams) store-bought liver pâté or smooth chopped liver
1/4 cup Pure Foods Red Wine Sauce
salt-and-pepper-flavored pistachios, shelled, for garnish (optional)
2 small onions, finely diced
1 and 1/2 cups roasted chicken liver or diced beef liver
1/4 cup red wine (not too sweet), such as Jeunesse Carbernet Sauvignon
3 tablespoons dried cherries (if not available, use dried cranberries or raisins)
3 tablespoons honey
generous shake paprika
generous shake black pepper
generous shake cinnamon
sprinkle kosher salt
2 leeks, white parts cut into small pieces
1 cup roasted liver
3 tablespoons good-quality apricot jam, such as Tuscanini Apricot Fruit Spread
2 tablespoons Gefen Mustard
1 teaspoon Glicks Soy Sauce (use a wheat-free version for gluten-free)
2 tablespoons crushed black pepper
Place the store-bought liver in a small bowl and turn it over to create a half mound. Use the back of a spoon to flatten it a bit and add Pure Food Red Wine Sauce right over it. You can either make a well in the center or cover it completely.
Garnish with pistachios, if desired.
Sauté the onions until starting to brown. Add the liver and continue to sauté.
Add the rest of the ingredients. Keep mixing until everything is fully coated.
Sauté the leek until soft. Add the liver and sauté.
Mix the apricot jam, mustard, and soy sauce in a bowl. Pour the sauce into the pan and cook for two minutes, continuously moving the liver around until fully coated. Add crushed black pepper.
Serve liver warm, with crackers, crostini, small pickles, and condiments of your choice.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
How Would You
Rate this recipe?
Reviews