Liver Holiday/Event Recipes

"I love this on home made garlic toast. MMMMMMMMM!"

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Ingredients: hard-boiled eggs, mayonnaise...

"My grandmother always used both chicken and beef liver, and it had to be broiled to make it kosher. Use recipe #328209 for the schmaltz and gribenes. She only made this for Passover."

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Ingredients: chicken fat, hard-boiled eggs...

"Specialty of the Restaurant Taveres, Lisbon, Portugal and taken from a magazine article in my grandmothers recipe box. Recipe requires 24 hour marinade, not counted as part of the time. An optional item is 1/4 lb spleen pureed and added with the liver to the wine marinade."

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Ingredients: calf liver, garlic cloves...

"Plan ahead the liver needs to sit in the milk for 2 hours before cooking to remove any bitter or sharp taste, this is a critical step so do not omit! --- fry the onions while the liver sits in the milk, use as many onions as you desire, I use 3 three jumbo onions, since my family loves spicy I also add in some cayenne pepper to the flour mixture ---..."

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Ingredients: garlic powder, milk, oil...

"Daube is a classic French stew traditionally made with beef, red wine, vegetables, and seasonings. Daube Glace is a dish made with the stew chilled between layers of jellied consommé. Traditionally it's pretty labor intensive, but this is a tasty imitation. Served on crusty French bread with mayonnaise, it makes an upscale and delicious New..."

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Ingredients: crackers, beef consomme...

"After you cook the liver and fry the onions, this takes really only minutes to make and is one of the best recipes for chopped liver! After you process your cooked chicken use about 1/4 cup of the chicken for this recipe. I like to also add in some schmaltz which is rendered chicken fat it adds so much flavor to the chopped liver! I strongly suggest..."

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Ingredients: calf liver, salt & freshly ground black pepper...

"This is a great pate recipe! I have made it with dried cranberries and added 1/3 cup chopped pistachio nuts. Yummy!"

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Ingredients: cognac, salted butter...

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Ingredients: pepper, garlic, onions...

"Adapted from Cucina Ebraica, Flavors of the Italian Jewish Kitchen, by Joice Goldstein. Although this spread resembles the traditional Jewish American chopped chicken liver found in delis, it includes the very Italian addition of wine. The recipe has been adapted from a description in Giuseppe Maffioli's La Cucina Padovana, and is probably Ashkenazic..."

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Ingredients: chicken fat, dry white wine...

"Ok, not for the heart healthy folk, but my gramma would be proud--a modernized version of a family treasure. You can always use canola oil instead of the chicken fat. This is my holiday staple, my once a year New Year appetizer."

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Ingredients: pepper, chicken fat...

"For those of us - and I know you're out there! - who really do like liverwurst. I love the stuff! This recipe came from my grandparents."

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Ingredients: Dijon mustard, dill pickle relish...