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Chopped Liver on Chanukkah Toasts
This recipe combines one of the most traditional recipes in Jewish cuisine, chopped liver, with fun toasts made out of your favorite bread cut into Chanukkah shapes. Schmaltz is rendered chicken fat. If you do not have it, use butter instead, although the recipe is much more traditional and flavorful made with schmaltz.
1 1/3 cups schmaltz, divided
1 1/2 cups minced onion
1 pound chicken livers
3 hard boiled eggs
Salt
Freshly ground black pepper
24 slices thin firm bread
1 small apple, cored and diced
2 finely chopped Kosher dill pickles
2 diced pickled beets
Melt 6 tablespoons of the schmaltz in a large heavy skillet and sauté the onions over medium low heat for 7-10 minutes, or until pale golden brown. Add the chicken livers and continue to cook until the chicken livers are thoroughly cooked through and the onion is a deep golden brown, about 5-6 minutes. Place the onion mixture into a food processor and add the eggs. Pulse the mixture until it forms a coarse spread, but do not over process to form a puree or pate. The texture should be quite coarse, with medium chunks of onion, chicken livers, and egg. Season to taste with salt and pepper. Chill for at least 2 hours before serving. Melt the remaining schmaltz. Cut Chanukkah shapes from the bread with a Star of David, Dreidel, or Menorah shaped cookie cutters. Place the bread on a greased baking sheet. Brush the shapes with the melted schmaltz, making sure to coat each side evenly. Bake for 7-10 minutes in a 400 degree oven. The Chanukkah toasts can be made up to 6 hours in advance. Serve the liver with a plate of the toasts and individual bowls holding the remaining ingredients, or make individual appetizers by spreading a tablespoon or so of the liver on the toast and top with either the chopped apple, pickles, or beets immediately before serving.
Makes 24-48 appetizers, depending on the size.
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Chilling Time: 2 hours
Total Time: 2 hours, 45 minutes
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