2 hours ago
Wednesday, December 29, 2010
If you are not a chopped liver fan, this may not be for you, but since I am, this will be on our New Year's Eve Menu.
I put chopped hard boiled egg in my Grandmother's Chopped Liver Recipe, so this was just another way of presenting them. Here you use the hard boiled egg half as your serving vessel, and puree the yolk in with the liver and cooked onions in the food processor.
This recipe comes from this month's SAVEUR magazine, in a great article about the history of deli in Eastern Europe. It reminded me of my great grandparents from Budapest and all the delicious foods they used to prepare.
Even though I have pastry piping bags, I find that using a ziploc bag is better, because you can see the stuff inside that you are piping.
Spoon your filling (in this case the liver) into the corner of a plastic freezer bag.
Twist it tightly with your hand, pushing all the liver into the corner of the bag. Cut the corner tip of the bag with scissors. Start squeezing! Whatever you are piping will come out easily and decoratively.
Chicken Liver Stuffed Eggs (adapted from Saveur)
16 hard-boiled eggs, peeled and cut in half
1 lb. chicken livers, trimmed and roughly chopped
Kosher salt and freshly ground black pepper,
2 tbsp. schmaltz (chicken fat) or canola oil
1 onion, minced
1 tbsp. French brandy or cognac
1 tbsp. heavy cream
1 tbsp. fresh lemon juice
Halve eggs lengthwise and scoop out yolks into a bowl; set yolks aside. Cover egg whites with plastic wrap and set aside in the refrigerator.
Season chicken livers with salt and pepper. Heat schmaltz in a 12" skillet over medium-high heat. Add chicken livers and cook, turning once, until browned and cooked through, 6–8 minutes. Transfer chicken livers to a plate; set aside.
Add onions to skillet and cook, stirring and scraping any browned bits from bottom of pan, until browned, about 10 minutes. Remove pan from heat, add brandy, and return to heat; cook, stirring, until evaporated, about 1 minute. Stir in heavy cream and lemon juice. Transfer the reserved egg yolks and chicken livers along with the onion mixture to a food processor; purée. Cover with plastic wrap and chill (I made the liver mixture a day ahead).
Pipe the liver mixture into the egg halves and garnish with a fresh parsley sprig or a caper. Let come to room temperature (about 15 minutes) before serving.
These were the perfect pairing with a glass of champagne.