This a great and savory dip for crackers during Hanukkah. It made with a few ingredients and takes no time.
1 lb. chicken liver
2 cloves garlic, minced
3 tbsp. sherry wine
1 stick butter
1/4 tsp. salt
1/4 tsp. black pepper
Drizzle some olive oil in a heated pan. Then add the minced garlic and liver to the pan and cook until the liver is fully cooked. Should be 10 minutes.
Drain the excessive oil and place the liver along with the sherry wine, butter, salt, and pepper in the food processor to be pulsed into a creamy consistency. Place in the fridge to cool for at least an hour.
After getting a B.A. in Communication Studies and English Literature at Pace University, Charlotte attended the French Culinary Institute to pursue her first love: food, more specifically pastry arts. Currently, she's working at Beauty and Essex... MORE