Chicken Liver Matzo Ball Soup
Mar 29, 2011
Serve this smooth, classic hors d'oeuvre surrounded by crackers or Salt and Pepper Croûtes.
A glistening sauce dresses up this familiar hors d'oeuvre. To keep it looking fresh at the party or to supply more than one occasion, it's divided between two bowls.
For a pretty touch, serve this sinfully smooth party-size spread garnished with thin slices of apple and sprigs of fresh basil. It's also wonderful piped onto Belgian endive leaves.
This throwback appetizer may sound like a strange combination, but it is guaranteed to have guests swarming your table. Marinating the chicken livers in a savoury soy-ginger mixture takes the edge off for nonfans of liver, and wrapping in bacon really seals the deal.
This makes more than you will need for the consommé, but extras can be frozen. For a real showstopper, fill these tiny profiteroles with a smooth, good-quality store-bought chicken liver–based pâté (see variation).
This sweet-and-sour charoset (similar to a chutney) has a crunch from the walnuts and makes the perfect complement to the Chopped Liver Pâté. Save any extra chutney for cheese and crackers the next day or to mix into a chicken salad.
Along with the Chopped Liver Pâté and Apple Walnut Chutney, this delicious hors d'oeuvre is perfect for your appetizer platter. If you're not making this for Passover and are lucky enough to have any of this creamy dip left over, it makes a great sandwich spread or pita filling. For a chunky texture, pulse all the ingredients in a food processor instead of puréeing them.
