By Sara Martin
THE ERICKSON TRIBUNE
In honor of Passover, Eagle’s Trace Chef de Cuisine Wayne Webb is passing along this recipe for chopped liver he received from resident Ruth Herman. She taught Webb how to make chopped liver last year for a Hanukah celebration in the private dining room at Eagle’s Trace.
Th is year, Passover begins at sunset on April 19 and ends at sunset on April 26. In the Jewish tradition, Passover commemorates the end of the Israelites’ slavery in Egypt when the angel of death saw the blood of the lamb on the doorposts of the houses of Israel, “passed over” them, and did not kill their firstborn. Th e Passover Seder celebrates this event. Chopped liver can be served as an appetizer for the meal.
Chopped liver
(courtesy of Ruth Herman)
Ingredients
3 lbs chicken livers, broiled or fried
3 eggs, boiled
2 large onions, sliced thin (one sautéed until slightly brown)
Salt and pepper to taste
Directions
Grind the livers. Add eggs and both kinds of onion. Add salt and pepper. Serve with matzo crackers or your favorite cracker or bread.