Chopped Liver with Quatré-Epices: Dorie Greenspan’s delectable chopped liver recipe. Even the picky husband indulged, so you know it’s a winner!
Chopped Liver with Quatré-Epices
The busy holiday social scene perked up this week.I had a dinner out with some mom friends from Nick’s elementary school days, hosted a neighborhood cookie exchange and attended our Christmas book club gathering and gift exchange.
So I quickly whipped up Dorie Greenspan’s favorite Chopped Liver with Quatré-Epices for our French Friday’s with Dorie assignment before I headed to Denver last week. Bill was a good sport and said he’d take a taste. Lo and behold, he was a fan! Such an unpredictable man, but I was delighted to share.
Homemade Quatré-Epices Spice Mixture
This chopped liver recipe was rather rustic…diced onions were cooked in oil till well browned, then the chicken livers were sauteed in that same oil till just pink inside, then chopped. Combined and well seasoned with salt, pepper and the magic mixture of quatre-épices, the liver is then chilled before serving. I mixed in just a tablespoon or so of mayo into my half batch, and spread across thin baguette slices with tomatoes, lettuce and hard boiled eggs as toppers. Such a lovely nibble before dinner…and I used the leftovers for lunch the next day in a sandwich smeared with more mayo.
A fabulous oil and spice shop is only minutes from my home, so I stopped in to Artisanos to check on the availability of the French blend of spices Dorie suggested for this recipe. Fortunately, the owner was there and he was more than willing to research this specialty spice mixture usually reserved for pates and charcuterie. Then he mixed me up a one ounce bag of white pepper, nutmeg, ginger and cloves. We tasted and added a bit more ginger…for my custom compounded “four spices.” I’ve included the recipe for those of you who’d like to mix up your own batch…if not, allspice can be substituted.Print
A spice mixture that’s perfect for seasoning chopped liver and more!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 3 tablespoons 1 teaspoon
- Category: Seasoning
- Method: Mixing
- Cuisine: French
Recipe courtesy of Artisano’s Oils and Spices, Indianapolis
- 1 2/3 tablespoons finely ground white pepper
- 2 1/2 teaspoons ground nutmeg
- 2 teaspoons ground ginger
- 1/2 teaspoon cloves
- Mix all spices together. Store in sealed container.