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FOOD FUN: Passover Matzoh

Chopped Chicken Liver & Matzoh

Chopped Chicken Liver & Matzoh

Chopped Chicken Liver & Matzoh

[1] Chopped chicken liver on matzoh: a classic. Here’s the recipe from Williams-Sonoma. [2] A deconstructed version from Chef Alex Guarnashelli at Butter restaurant. [3] Mr. Alpenglow created his recipe, inspired by Guarnashelli’s. Here’s the recipe.


When is a piece of matzoh with chopped chicken liver (photo #1) greater than the sum of its parts?

When creative chefs turn it into something spectacular.

Here, the first idea (photo #2) inspired the second (photo #3).

Chef Alex Guarnaschelli of Butter in New York City tops a board of matzoh with:

  • Chicken liver mousse
  • Crispy shallots
  • Concord grape jelly
  • Schmaltz vinaigrette
  • Parsley leaves
    As an alternative to the grape jelly and the crispy shallots, we made these honey-balsamic roasted red onions from Chef Tyler Florence:



  • 6 tablespoons butter
  • 3 tablespoons balsamic vinegar
  • 1/2 cup honey
  • 1/2 bunch fresh thyme
  • Salt and freshly ground black pepper
  • 4 red onions, halved

    1. PREHEAT the oven to 350°F.

    2. COMBINE the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a boil, turn down to simmer and cook for 1 minute to reduce slightly.

    3. PLACE the onions, cut sides up, in a single layer on a baking pan. Drizzle with the honey butter mixture over and roast until soft and slightly caramelized, about 45 minutes.

    Try this recipe (photo #3) from Mr. Alpenglow.

    Schmaltz and gribenes, anyone? Or how about foie gras?

    Here are reciped for the first two, and the history of chopped chicken liver.



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