I’m back! It’s been a busy few weeks, between traveling to Seattle for Thanksgiving, hosting a birthday party for my daughter (she’s 10!), and getting ready for Christmas. Whew! But I took time out this week for French Fridays with Dorie…
When I told my husband that this week’s FFWD recipe was Chopped Liver, he said, “There’s a reason for the saying, ‘What am I, chopped liver?'”. Needless to say, I made this one for myself since I didn’t see anyone else sharing this with me. Luckily, I had saved a few chicken livers from whole chickens, and I had just enough to make a quarter of the recipe.
Mme. Maman’s Chopped Liver is a rustic take on pâté, meant to be eaten as an appetizer. It is actually quite easy to make: plenty of chopped onions are sauteed in oil, then the liver is browned well, chopped coarsely, and mixed in with the onions and plenty of salt and pepper. Pack the mixture into a small dish (I used a ramekin) and chill for several hours.
So, I decided to go into this with an open mind. “Think pâté”, was my mantra. I ate my Chopped Liver spread on crackers for lunch. I liked it! I won’t be craving this or anything, but it was pretty tasty. Dorie’s husband uses this mixture as a sandwich filling, and I can imagine that it would be quite good!
Here’s a little catch-up: I made the Caramel -Almond Custard Tart from October for Thanksgiving. Except I substituted chopped pecans for the almonds, as a nod to the more traditional pecan pie. It was delicious! My sister made a lovely triple-layer pumpkin pie that was also delicious, and the two desserts complimented each other very well.
I will be back next week (famous last words…) as I am looking forward to next week’s recipe. I also have a few other things I want to share with you, so hopefully you will see those soon, too!
9 responses to “Chopped Liver + Caramel-Almond Custard Tart”
I’m glad to hear the caramel tart worked with pecans. I remembered thinking it reminded me of a lighter pecan pie. I really liked the chopped liver too. How resourceful of you to save livers from your whole chickens. I usually just feed them to the dog, but your approach is better.
Great idea to serve the caramel pecan tart for thanksgiving. I bet it was a perfect addition. And that pumpkin pie looks tasty too.
Mmmm – caramel pecan tart. Yum!
Glad to hear this one worked for you. It sounds like there were some pretty positive responses this week.
Love both your dishes and that triple layer pumpkin too!
I REALLY like the idea of using pecans for the tart. Mmm…
Good for you for trying the liver. I think it a solid reaction that you could like it even if not “craving” it in the future. That is still a victory in my book. And I agree with everyone else on the pecans working for that tart. Sounds like a lovely combo and so nice you could share it with the family ~
I never got around to making that tart, now you’ve inspired me!! That looks delicious. And so clever to have chicken livers in the freezer, I could have done with a smaller recipe. Glad your life has been busy with such exciting things!!
Now that’s a combo – chopped liver and a carmel pecan tart. Kudos to you for making them both. It’s difficult to make something you know your family is not going to like. I couldn’t think of a person to share my chopped liver paté with this week. After I made and tested it (and, I actually thought it was yummy), I had to toss some away. Hate to waste food. Now your tart — that looked delicious and, you are right, an excellent alternative to your sister’s pie. This is a busy time. Enjoy it all.
Two yummy dishes from Dorie! I agree about the chopped liver…tasty, but nothing I’ll make again. Your tart looks fantastic!