Grandma Anna's Chopped Chicken Liver Pâté
Experience the rich culinary heritage of Eastern European Jewish cuisine with this delightful Chopped Chicken Liver Pâté, a cherished recipe passed down from my beloved grandmother, Anna Buhal'tsev (Bell) Mersky. Originating from the picturesque village of Smela in Ukraine, each bite captures the warmth and flavors of family gatherings around the table. This lush and creamy spread, enhanced with golden sautéed onions, aromatic garlic, and fortified with a splash of cream sherry, is sure to take you on a nostalgic journey. Perfect for serving as a savory appetizer on toast or crackers, this dish embodies love, tradition, and the essence of home cooking, making it a must-try for any gathering or festive occasion.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Peanut oil
1/2 cup (none)
Onion
1 (diced fine (in food processor))
Chicken livers
2 lbs (cleaned and trimmed)
Cream sherry
3 ounces (none)
Garlic powder
2 teaspoons (none)
Hard-boiled eggs
4 (peeled)
Butter
2 tablespoons (none)
Small onion
1 (thinly sliced)
Schmaltz (chicken fat)
6 tablespoons (none)
Sugar or Splenda sugar substitute
1 tablespoon (none)
Salt
to taste (none)
Pepper
to taste (none)
Instructions
1
In a skillet over medium heat, melt 2 tablespoons of butter and add the thinly sliced small onion. Sauté until the onions are golden brown and fragrant.
2
Once the onions have caramelized, add 6 tablespoons of schmaltz, mixing well to combine, and crumble the onions into the fat; this is your schmaltz with grieven.
3
If possible, prepare the schmaltz in advance and store it in the freezer for enhanced flavors.
4
In a separate skillet, heat 1/2 cup of peanut oil over medium heat and add the diced onion. Sauté until the onion is golden brown.
5
To this mixture, add the schmaltz with grieven.
6
Boil 4 eggs until they are hard-boiled. Once cooked, peel and set aside.
7
Add the chicken livers to the skillet with the sautéed onions and schmaltz. Sprinkle in 2 teaspoons of garlic powder and cook for 2-3 minutes until the livers are fully cooked, stirring occasionally.
8
Pour in 3 ounces of cream sherry and allow it to cook for an additional minute to infuse the flavors.
9
Remove from heat and let the mixture cool before processing.
10
In a food processor, pulse the cooked livers and hard-boiled eggs until you achieve a rough chop. Be careful not to overmix.
11
Season the mixture with salt, pepper, and sugar (or Splenda) to taste, adjusting the seasoning as needed.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Grandma Anna's Chopped Chicken Liver Pâté?
It is a rich and creamy Eastern European Jewish spread made with chicken livers, sautéed onions, schmaltz, and hard-boiled eggs.
What is the origin of this recipe?
This recipe originated from the village of Smela in Ukraine.
Who is the person behind this traditional recipe?
The recipe was passed down from Anna Buhal'tsev (Bell) Mersky.
How should this pâté be served?
It is best served as a savory appetizer on toast or crackers.
What type of cuisine does this dish represent?
It represents traditional Eastern European Jewish cuisine.
How much chicken liver is required for this recipe?
The recipe calls for 2 lbs of chicken livers, cleaned and trimmed.
What is schmaltz with grieven?
It is chicken fat (schmaltz) mixed with golden, caramelized onions (grieven).
Can I prepare the schmaltz in advance?
Yes, preparing it in advance and storing it in the freezer can enhance the flavors.
What kind of alcohol is used in the pâté?
The recipe uses 3 ounces of cream sherry to infuse the mixture with flavor.
How many eggs are needed and how should they be cooked?
You need 4 eggs, which should be hard-boiled and peeled.
What type of oil is used for sautéing the onions?
The recipe uses 1/2 cup of peanut oil for sautéing the diced onions.
Is butter used in Grandma Anna's recipe?
Yes, 2 tablespoons of butter are used to sauté the small, thinly sliced onion.
How many onions in total are used in this recipe?
The recipe uses two onions: one small thinly sliced onion and one regular onion diced fine.
How long should the chicken livers be cooked?
The chicken livers should be cooked for 2-3 minutes until they are fully cooked.
What is the recommended seasoning for the pâté?
It is seasoned with garlic powder, salt, pepper, and sugar or Splenda.
Can I use a sugar substitute in this recipe?
Yes, Splenda is mentioned as a suitable substitute for sugar.
What is the preparation for the regular onion?
The onion should be diced fine, preferably using a food processor.
What should I do after cooking the livers and before processing?
You must remove the mixture from the heat and let it cool completely.
What tool is used to achieve the right texture?
A food processor is used to pulse the mixture into a rough chop.
How do I ensure the pâté does not become too smooth?
Pulse the cooked livers and eggs carefully in the food processor and be careful not to overmix.
When should the garlic powder be added?
Add the garlic powder when you add the chicken livers to the skillet with the onions and schmaltz.
When do I add the cream sherry?
Add the cream sherry once the livers are cooked, then let it cook for one additional minute.
What is the texture of the finished pâté?
It is a lush and creamy spread with a rough-chopped texture.
What are the primary flavors of this dish?
The flavors are defined by golden sautéed onions, aromatic garlic, and the sweetness of cream sherry.
How many ingredients are in this recipe?
There are 12 ingredients in total.
Is this recipe suitable for festive occasions?
Yes, it is described as a must-try for any gathering or festive occasion.
What is the first step in making the schmaltz with grieven?
Melt butter in a skillet and sauté a thinly sliced small onion until golden brown.
How much garlic powder is used?
The recipe uses 2 teaspoons of garlic powder.
What is the preparation for the chicken livers?
The livers should be cleaned and trimmed before cooking.
What makes this recipe a 'nostalgic journey'?
The recipe captures the warmth and flavors of family gatherings and traditional home cooking passed through generations.