Styling and Photography by Chay Berger | Food Prep by Leah Hamaoui
Boards overloaded with various carnivorous delights and a mixture of carefully curated delicacies are all the rage for a while already. This liver board takes a new spin on both liver and boards.
I like serving liver warm, but room temperature is totally fine as well.
I used my famous Pure Food by Estee Wine Sauce as a topping for the liver pâté because it pairs beautifully. Let’s call that a hack that will follow you to many a Shabbos lunch meal.
I once picked up my daughter’s friend (I told her I’m going to write this story), and she smelled very strongly of fried onions and something else I couldn’t put my finger on. She was waxing poetic (very enthusiastically as only a teenager could do) about her favorite food, which was none other than…sautéed chicken liver with a sprinkle of cinnamon to finish it off. That friend happens to be Rav Shmuel Kamenetsky’s granddaughter, and she told us that the cinnamon finish was Rebbetzin Kamenetsky’s touch. Now that was something I needed to try. Fast-forward a few years, and not only did I try it, but I also dressed it up a bit.
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