This year Rosh Hashanah dinner was just incredible. Friends and family joined in on the celebration with a feast prepared by my son Brody and I. We started with a tequila gravlox served with brown bread, chopped liver like my grandmother used to make and vegetarian chopped “liver”. When we moved to the dinning room and the main meal began, chicken soup with matzo balls got everyone in the mood for more Jewish food. Brody and I made BBQ brisket, inspired by my good friend, Cookbook Author and Food Historian, Marcie Ferris, baked chicken, noodle kuggel, garlic green beans, roasted cauliflower and fresh out of the oven challah. We passed around a plate of locally grown apples and honey to bring in the New Year right and served honey cake and brownies. Everyone left stuffed and happy. My friend Dave even came over to get a to go plate for him and his wife Brooks.
My Grandmother’s Chopped Liver
Inspired by Bertha Griss
1 pound chicken livers
1 large onion, diced
6 tablespoons butter (my grandmother would have used schmaltz better known as rendered chicken fat)
3 hard-boiled eggs
Salt and pepper to taste
Place livers on a baking sheet cover with foil and sprayed with cooking oil. Broil about 3-4 minutes on each side. Cool and move to grandma’s old wooden bowl.
Melt butter in a large frying pan. Add diced onions and cook just until they begin to get brown. This releases the sugars from the onion and enhances the flavor of the final dish.
Begin chopping the livers with a single blade hand chopper. When the livers are chopped add the onion, and begin to chop again. Slice the eggs with an egg slicer and add to the bowl, chop some more. Salt and pepper to taste and into the fridge for 2-3 hours. Serve with bread, crackers or just a spoon.