Wednesday, December 29, 2010

New Years Eggs Stuffed w/ Chicken Liver

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.


T.W. Barritt at Culinary Types said...

While you might think I'm more of a "sweets" guy, this kind of savory bite drives me wild! Especially with a little bubbly!

Linda said...

OK just so you know where my brain is, all the time!! when I looked at the first pic I thought it was chocolate chip cookie dough!!! Lordy, its time to stop eating sweets!!!!

Anonymous said...

Earthy. "What am I chopped liver?" No problem. So you're a crazy Hungarian? So's one of my favorite old pals, I love the breed.

The Japanese Redneck said...

This is something that I do need to try. We both luv liver and eggs, so I think this is going to be a great recipe for us to make.

lisa is cooking said...

I've never made chopped liver, but I've been wanting to. I know I'd love it stuffed in eggs. Sounds great for New Year's!

Proud Italian Cook said...

I normally don't eat chopped liver, but I'd share a glass of champagne with you for sure!

Lori Lynn said...

I read that article too, you do the recipe justice! Those would disappear in 2 seconds around here. And of course, pairing with the bubbly is perfect! Cheers and Happy New Year my friend!

Anonymous said...

Love the ziplock bag tip!
And I used your frisee/pear salad
recipe this week for our annual holiday party! Thanks for all of your posts. Dennee, LA

tasteofbeirut said...

I could eat the entire batch!

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