Passover side dishes: chicken livers and charoset
April 23, 2008 by Cyndi Lavin
Filed under Recipes
Don’t say yuck until you’ve tried them 
Chopped Chicken Livers
1 lb chicken livers, drained
2 large onions, chopped
1-2 cloves of garlic, mashed
Olive oil
2 eggs, hard boiled
Salt and pepper
Saute the livers, onions, and garlic in oil until the livers are cooked completely through. Keep the heat down so that the vegetables don’t burn. Put all the ingredients into a food processor in batches, and process until it is a paste. Serve on salad or as a spread for matzo.
Charoset
2 tart apples
1/2 c walnuts (or almonds)
1/2 t cinnamon
1 T honey
1 T sweet Passover wine
Core the apples, but don’t peel. Chop apples and walnuts either by hand or in food processor until they are all finely chopped. Stir in the rest of the ingredients by hand to make a chunky textured mixture.
Charoset is used as a part of the Seder ceremony, but is also really good on matzo at any time. Increase the recipe as much as needed.
