There’s nothing much noteworthy on yesterday’s food calendar , except that the beginning of the end of Prohibition began on this day back in 1933, when 3.2 percent beer sales were allowed in advance of the ratification of Prohibition. Thankfully the nonsense didn’t spread to other parts of the world.

My own calendar rather resembles a dancefloor for ants who’ve dipped their legs in ink and done a wild jig; it’s chaotic. Nonetheless, it’s manageable and I am coping. Still, I must pause to cook from time to time.

Jamie, from MUSING BY MOONLIGHT is one of my most-loved bloggers. I found out recently that she has another fabulous blog BROOKLYN and I am slowly enjoying her posts during my coffee breaks.

I made one of her recipes for my desktop lunch yesterday, and Jamie has kindly allowed me to share it here, thank you, Jamie.


The recipe

Serves four as an appetizer

(Unless you’re from New Mexico. Then it’s a party-in-a-bowl just for one.)

  • 1 lb. of fresh chicken livers, rinse, pat dry with paper towels, and chop
  • 1 large yellow onion, diced
  • 1/2 cup of schmaltz
  • 2 large omega-3 eggs, perfectly hard-boiled and chopped
  • 1/2-3/4 teaspoon freshly ground sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Gluten-free Crackers, or if you don’t have to go gluten-free, the traditional matzoh or toasted rye (cut the slices into quarters).

Gently caramelize the onions in two-or-three tablespoons of schmaltz. That is sauté them until they are golden brown but not burned or crisp. Set the onions aside and add more schmaltz to the pan. Sauté the livers being careful not to overdo or they will be too dry.

Put the onions and the liver into a bowl and mash as you would potatoes. I do it with my hands actually, but you can use a food processor. (I did use a food precessor, Jamie.) You’re essentially making a paté. Add 1/2 the chopped eggs and the seasoning and blend again. Put in a serving bowl and top with the remaining eggs. Serve with cracker or bread as a side or an appetizer.



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