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Can anyone give me ideas how to make chopped liver with a sweetness like Mealmart’s or International Glatt? Currently I fry onions in a liberal amount of oil, add liver to pan, sautee for a few minutes, & then blend it together with a hard-boiled egg. I spice it with black pepper & salt. it tastes pretty good, however sometimes I rather it sweeter.
Any ideas?
Add honey?
Anything but treating it like chopped liver.
Take it on a date?
Buy it flowers?
Some suggestions:
No sugar but caramelize the onions for sweetness. Drain off some of the oil.
Go easy on the spices (add a little garlic too) and don’t overcook the liver!
Use a grinder rather than a blender and add a little bit of water.Grinder for the liver? Is chopped liver a pate?
I thought that was liver pate or something. And chopped liver was literally cubes of chopped liver cooked with spices and usually onions?
Thank you
You are using chicken livers, right? They’re naturally sweeter than beef liver.
Add Mayo.
Throw it in the garbage where it belongs
Cats like it.
ZD: Liver is high in iron. It can be a lifesaver. We know you don’t like it, but if it’s fresh and Kosher, don’t be a food snob.
Like Mammele we use mayo in our chopped liver. Like yehudayona we avoid the strong beef liver. we use 2/3 chicken lover, 1/3 calve’s liver. We also grind in one stale egg bagel in a batch containing 2lbs raw liver, 6 hard boiled eggs and 1lb sauteed onions. garlic powder, salt and white pepper. It must sit overnight in the refrigerator and then you either pour off and oil that has risen to the top (you had too much) or mix in more mayo if it is too dry.
Never use matzo meal or bread crumbs as they make the mixture gritty.Also, white and Vidalia onions are naturally sweet, so consider using those.
Meal mart beef and chicken spreads contain actual sugar.
You can find the ingredients on line. (The chicken I looked up at Avi Glatt website, where you must enter a shipping zip code to search.)
LB, chopped liver IS pate. If you look at a delicatessen or Jewish store that has a fresh meat/cold cuts counter, they will often have chopped liver available to buy by the pound. It is all totally ground up. That’s the way I love to eat it. My son-in-law’s mother made her liver (not each week like I do) much more like what you’re describing, with bigger pieces of liver, usually mixed with onions and hard boiled eggs, just more pieces, not mush. I like mush – YUM 🙂
Just as a side note, I have made sure to feed my grandson liver the way I like it so that he will also like my liver, unlike his father. All my kids were fed chopped liver every Shabbos from the time they were allowed to have egg whites. It is probably the most fought-over food in my house as to who gets the bigger portion.
Commercially sold chopped liver is NOT chopped, it is put through a meat grinder and has the consistency of a paste. Please don’t call it pate. A good pate will have small chunks of meat in it that you can chew.
We don’t put our chopped liver through the meat grinder, we use a hochmesser (mezzaluna) in a wooden bowl and make a coarse chop. I want to know I’m eating meat, not paste.The commercial frozen brands mentioned in this thread call themselves ‘spreads’…yukkkk
Thank you for the clarification Nechomah 🙂
A family member made liver in chopped pieces, so until today that’s what I thought that’s what people refer to when they say “chopped liver.” I don’t think we had chopped liver ever growing up.
Anyway.. CTLAWYER —Maybe I’ve also never had pate. I thought that pate was pasty. That reminds me of crunchy peanut butter.
Okay so thank you for the food lessons 🙂 Yay I feel more cultured now!
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