So I’m still slightly obsessed with figs and was attempting to come up with some creative uses for them. As you may have noticed in previous posts that Gordon and I really like chicken liver. (The rest of the Heathens seem to have escaped this particular affliction) While chopped chicken liver is the more traditional Ashkenazi dish, I felt that the Jerusalem mixed grill gave me a bit of leeway on creating an appetizer that might just be the perfect bit to stave off the hunger pangs of Yom Kippur fasting while awaiting the main break-fast meal. Additionally, this could be a great way to get yourself out in your Sukkah and on the grill while the weather is still nice. I also got a really awesome new infrared gas grill this summer, that I look for any excuse to use. BTW – If anyone has an idea how to put a Jewish twist on pizza, let me know, because this grill converts to an amazing pizza oven.
I started very simply with green California figs as I felt they provided a nice contrast to the dark color of the liver. And while this is a very Mediterranean thing to do I made a simple balsamic vinegar reduction to accompany the figs and liver. I prefer just straight balsamic vinegar but some people like to add a sprig of rosemary or other seasoning. Additionally I used bamboo skewers for the grill but if you are feeling particularly fancy, twigs from a rosemary bush can add a nice bit of flavor. All told this is a sweet, creamy, umami-licous appetizer.
recipe after the jump
Grilled Chicken Liver and Figs
Start by making your balsamic reduction
- 1 cup balsamic vinegar
- in a small pot bring the balsamic vinegar to a boil and then reduce heat to medium-low (a low as you can get it and have it still be bubbling)
- allow to cook until the vinegar is reduced by 2/3 and has a syrupy consistency.
- Remove from heat and allow to cool. It should coat the back of a spoon and have a lightly sweet flavor.
Prepare the figs and liver:
- chicken livers
- salt and pepper
- heat your grill to medium high
- slice the figs in half
- dry the liver, cut into piece about the size of your figs and sprinkle with salt and pepper
- place the figs and liver onto the skewers, alternating between figs and liver.
- grill on each side for about 3 minutes until there are nice grill marks and the liver has lost its pink color.
- remove from skewers and serve drizzled with balsamic reduction.
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