CHOPPED LIVER DEVILED EGGS

by Jeffrey Yoskowitz from the Guefilte Manifesto

SERVING SIZE
 

2 cups pate (enough for 12 deviled egg halves plus one cup pate for plating with crackers.


INGREDIENTS
 

  • ½ pound chicken livers

  • 1 ½ tsp kosher salt, plus to taste

  • 7 hard-boiled eggs, peeled

  • 4 Tbsp schmaltz

  • 2 large onions, thinly sliced

  • 3 Tbsp honey

  • gribenes, for garnish (from making schmaltz)

  • chopped parsley, for garnish

  • crackers, for serving


INSTRUCTIONS
 

  1. Place 1 hard-boiled egg in a food processor. Halve the remaining 6 eggs lengthwise and add 4 of the yolks to the processor. Discard the remaining yolks or reserve them for another use; set aside the halved egg whites. Pulse the whole egg and egg yolks in the food processor until completely chopped.
     

  2. In a large pan, heat 2 tablespoons of the schmaltz over medium heat. Add the onions and 1⁄2 teaspoon of the salt and sauté until golden, about 10 minutes. Add the whole livers and sauté until the livers are just cooked through and no longer pink inside, 3 to 5 minutes.
     

  3. Transfer the livers and onion plus
 any schmaltz left in the pan to the 
food processor with the eggs. Add the remaining 1 teaspoon salt and pulse the mixture, slowly adding the remaining 2 tablespoons schmaltz and the honey until a smooth, velvety pâté is formed. The texture may be loose, but will firm up when cooled. Wait for the mixture to cool to room temperature (or refrigerate in an airtight container for later) before serving.
     

  4. If desired, fill each of the egg halves (using a piping bag, a zip-top bag
with one corner snipped, or simply a spoon). Garnish with gribenes, parsley, and a pinch of salt. Any extra pâté can be served on its own with crackers or Jewish. Place it in a bowl and garnish with parsley and more gribenes. It will taste even better the next day, so feel free to make it a day ahead.
     

Excerpted from the book THE GEFILTE MANIFESTO by Jeffrey Yoskowitz & Liz Alpern. Copyright © 2016 by Gefilte Manifesto LLC. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Lauren Volo.

          about JEFFREY YOSKOWITZ
 

Jeffrey's a Brooklyn-based writer, food entrepreneur, educator and  public speaker at the intersection of food, culture and business. He's a co-founder of The Gefilteria, a hub for innovation in Jewish food, through which he produces a cutting edge artisanal gefilte fish and culinary events, presents lectures and cooking demos around the world, and creates unique content related to Jewish food. 

In 2016, Jeffrey co-authored the cookbook The Gefilte Manifesto: New Recipes for Old World Jewish Foods, which was named a National Jewish Book Award finalist. Jeffrey writes about food, culture and politics for some great publications, from The New York Times to The Atlantic to The Forward, among others. He was named to both the Forbes 30 Under 30 in food & wine and to the Forward 50. And he is a contributor to the new cookbook, The 100 Most Jewish Foods.

In 2019, he'll be serving as the chef and scholar-in-residence for History, Heritage and Herring, a food and heritage tour through eastern Europe with Taube Heritage Tours and the award-winning POLIN museum. He joins the Brandeis University faculty each summer to teach the anthropology of Jewish food. And he'll be joining the City College of New York faculty for fall 2019 for a brand new course on Jewish foodways. 

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© 2016  - ECJC - European Council of Jewish Communities

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