Best Liver Recipes

Jewish chopped liver calls for hard-boiled eggs, which are replaced with delicous Vin Santo in this easy recipe. Click here to see 6 Updated Recipes for Rosh Hashanah

Once you see how easy it is to make pate in your Instant Pot, you won’t ever look back. This recipe utilizes only the "Sauté" mode, but it can be adapted to be made in a multi-cooker too.Slather a nice thick layer of this pate onto a piece of sourdough toast and you’ve got the perfect appetizer packed with flavor.Best Pate Recipes

From the blog http://chatteringkitchen.com December brings with it cold winds, hot fireplaces and the spirit of festivities. Kitchens are fired up to prepare for families and friends, houses are filled with people enjoying the holidays and everyone comes together to share each others joy. What better way to bring a smile on people's faces than through good food. While most tend to concentrate on large lunches and dinners, some shift focus towards canapes and cocktails. Short on time but still want to have people over to rejoice Christmas or simply the holidays, then invite them over for cocktails in the evening or after dinner. Hors de ouevres can be quickly whipped up to excite the palate of your epicure guests. One such December favorite of mine is Liver Pate, a classy and full bodied antipasti, served with melba toasts. Having been a specialty of my mothers', I can still remember the smell that would emanate from the kitchen each time that she would make it. Even though she would not cater professionally, but her famous Liver Pate was ordered by many of her friends for their dinner parties. Famous throughout French and Belgian cuisine, Liver Pate can be made with Goose Liver (Foie Gras), Duck Liver, Pork Liver or Chicken Liver. Since my mother used Chicken Liver most of the time, I adopted her recipe, albeit with a twist - cranberry sauce. A combination that is perfect to serve during the holiday and Christmas season.

Chef R.J. Cooper at Rogue 24 makes a rich and aromatic bourbon-brown butter pound cake to serve with his chicken liver parfait. 

A bruschetta (brew-SKET-ta) is one of many variations of toasted bread, olive oil, and garlic from Italy and it is justly popular all over the world. Meant to be eaten as a dish in itself, today a bruschetta is often served with a topping, though then it’s technically a crostino (literally "little crust"). The traditional Roman way of preparing a bruschetta is to cook the bread in oil to toast it, while the Tuscan fett’unta ("anointed" slice) is toasted first, then drizzled with warmed olive oil, not only a little lighter but less work. And I’ve included a version of Italian-American garlic bread that won’t make you expire from garlic poisoning.