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.

It’s different, but I hope you enjoy it. We did.

Serves 8–10

Liver Pâté with Wine Sauce

• 4 oz (110 g) store-bought liver pâté or smooth chopped liver
• ¼ cup Pure Food Red Wine Sauce
• salt-and-pepper-flavored pistachios, shelled, for garnish (optional)

Sautéed Liver with Cinnamon

• 2 small onions, finely diced
• 1½ cups roasted chicken liver or diced beef liver
• ¼ cup red wine (not too sweet)
• 3 Tbsp dried cherries (if not available, use dried cranberries or raisins)
• 3 Tbsp honey
• generous shake paprika, black pepper, and cinnamon
• sprinkle kosher salt

Savory Mustard-Leek Liver

• 2 leeks, white parts cut into small pieces
• 1 cup roasted liver
• 3 Tbsp good-quality apricot jam
• 2 Tbsp mustard
• 1 tsp soy sauce
• 2 Tbsp crushed black pepper

To prepare the liver pâté with wine sauce, place the store-bought liver in a small bowl and turn it over to create a half mound. Use the back of a spoon to flatten it a bit and add Pure Food Red Wine Sauce right over it. You can either make a well in the center or cover it completely. Garnish with pistachios, if desired.

To prepare the sautéed liver with cinnamon, sauté the onions until starting to brown. Add the liver and continue to sauté. Add the rest of the ingredients. Keep mixing until everything is fully coated.

To prepare the savory mustard-leek liver, sauté the leek until soft. Add the liver and sauté.

Mix the apricot jam, mustard, and soy sauce in a bowl. Pour the sauce into the pan and cook for 2 minutes, continuously moving the liver around until fully coated. Add crushed black pepper.

Serve liver warm, with crackers, crostini, small pickles, and condiments of your choice.