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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?
Caramelize the onions? Maybe Todd Wilbur has the Mealmart liver recipe somewhere 😉
Add sugar when you blend.
Assuming you are using the same type of liver (chicken or beef), I think you need to play around with it a bit. Try easing up on the salt and pepper. Sugar is not a terrible idea, although most caterers do not put it in (contrary to popular belief). You might want to try adding more onions, or perhaps a sweeter onion, such as a Vidalia onion.
I would use Vidalia onions and saute them very slowly until they caramelize. You can add a little sugar to the onions to speed up the process, but slow caramelization is the key to bringing out all the sweetness of the onion. Beef liver is better than chicken, I think.
Apropos of liver recipes – anyone have a failsafe, foolproof vegetarian liver recipe?
here is someone’s recipie for good vegitearian burgers
1) take one pack of tofu and pour it into a bowl
2) combine all the spices together into another bowl
3) dump the tofu, and use real beef
4) you get the point?
Thanks for this info! I was only buying from R&S (& Shloimy’s) for the past few years. I think I’m going to try for a homemade version.
Member
here is someone’s recipie for good vegitearian burgers
1) take one pack of tofu and pour it into a bowl
2) combine all the spices together into another bowl
3) dump the tofu, and use real beef
4) you get the point?
LOL! You also reminded me of Gracie Allen’s foolproof roast beef. Take a large roast beef and a small roast beef. Put them in the oven. When the little one burns, the big one is done.
You can also make beef and wine , by pouring a large glass of wine, putting the beef in the roaster, pouring a tbs. of the wine over the roast, putting it in the oven and drinking the rest of the wine…
Sweet chulent with ketchup… Sweet Liver… what other delicious haimishe foods are being ruined with the American sweet palate?
How about sweet potato kugel?
Or, sweet p’tcha. Maybe not, we already have jello.
Sweet chulent with ketchup… Sweet Liver… what other delicious haimishe foods are being ruined with the American sweet palate?
How about sweet potato kugel?
Sweet potatoes make a GREAT kugel (yeah, yeah, I know you meant sweet POTATOES, not sweet potatoes).
oomis1105-
1) Grind equal amounts of Canned Peas and String Beans. Place the ground String Beans in a colander and drain well. When String Beans are fully drained, combine with Peas and…
3) Add a little salt and pepper to taste; if needed.
YUM! Cherrybim that sounds awesome! I know my mom O”H used to grind in walnuts and
hb eggs, and hers was to die for!. When she died, her recipe died with her. I also have eaten some amazing mock liver crepes, but have no way to find THAT recipe. They are also on the sweetish side. My dad O”H used to make us a real chopped liver “sandwich” for Shabbos, by wrapping the liver in a large lettice leaf and rolling it up. It was so good, and boy did I just get a happy memory jolt typing this!
oomis1105, I’m glad this stirred up some good memories for you.
Also, why don’t you make the real thing yourself? I prefer chicken or veal liver over beef.
You just need to know some basic halachic rules on kashering the liver.
It sure beats anything you buy already prepared.
funny – people’s preferences. I so much prefer beef liver to chicken (never had veal liver). I think there are meat stores where the liver is pre-kashered (mostly broiled and edible as is). I used to watch my mom O”H kasher the liver in her special pan (nauseating to watch, though). She always made her own chopped liver. Maybe I will tackle it someday. I am still working on trying to duplicate her gefilte fish, which to this day, remains unparalleled (no one even comes close). It was so much part of her persona to be the one to make these foods, that I actually never learned exactly how she did it,even watching her. The fish loaves just don’t cut it. I do make a three layer baked gefilte fish terrine, that is really good.
Cherrybim…my potato kugel has sugar in it, and it is great!
Beat together:
3 eggs
1 1/2 salt
1/3 cup oil
1 Tablespoon of SUGAR
Shred six potatoes and one onion, bake at 450 for one hour. I triple the recipe and freeze it and it’s still good. Also, this can be made on pesach. As you can see I am constantly cooking with yom tovim coming up and company there are many meals to make and I am filling the freezer!
Has anyone else heard of adding a cooked sweet potato to the mixture?
A great cook told me they heard a caterer does that.
If anyone has a good Chopped Liver recipe, please provide.
Jennie Grossinger’s recipe is any kind of liver, onion, eggs, fat, salt and pepper (no sugar). Her instructions are to boil the liver with the onions and then add the other ingredients and grind.
There is no such thing as “good chopped Liver”
It needs to go to the cullinary scrap heap with the Schmaltz Herring
Ah, chopped liver and shmaltz herring. If there had to be only 2 foods in the world, I think I’d pick them.
If you want to sponsor a Kiddish and repel all freeloaders
Serve them Chopped Liver and Shmaltz herring. Works like a charm.
cherrybim – You are right about too much sweetness in recent times. I thought it was from the influence of the Hungarians.
The best pareve liver is : sautee one onion till golden.
in the food processor put:
1 can of peas
handful of walnuts
1 hard boiled egg
and some of the liquid from the peas
drop of salt
and of course add the onions
It tastes like HEAVEN!
The best vegetarian liver:
3 fried onions; one of them purple.
8 boiled eggs, mushed up.
Salt
Pepper
1 Container of Meal Mart Liver
1 Vegetarian, chopped.
The best vegetarian liver:
3 fried onions; one of them purple.
8 boiled eggs, mushed up.
Salt
Pepper
1 Container of Meal Mart Liver
1 Vegetarian, chopped.
Arent chickens Vegetarin?
Popa
Lol
Best liver ever- this isnt even my chiddush, so im telling the truth.
1- fry a few onions chopped up on a low heat unril they carmelize. use alot of oil. alot. like brisker shiur.
2- when onions are done, add brown sugar and soy sauce- trust me.
3- add salt and pepper and liver.
4- let it all sit in the pan on a low heat for maybe 10-15 minutes.
5- hide it from any bochurim who happen to live on your block.
Vegeliver: I used the standard greenbeans/onion/eggs/walnuts recipe which included frying the beans with the onions. It tasted too close to egg salad. Roasting the walnuts, and charring some of the beans gave it the rich smokey taste similar to liver. (what i remember of liver)
Popa, popa, popa
Toi and others, how do you chop your liver?
Most people dont have a Fleishig processor and Im not sure hand chopping works.
Does anyone know what the meal mart ingredients are? Is there something other than onions, fat/oil, liver, and spices that gives it a bit of a crunch?
Please leave out the walnuts for those of us who are allergic. Otherwise, when’s lunch?
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