Badenian Sour Liver Badisches Saures Leberle Recipes

CALF'S LIVER WITH BACON, CARAMELIZED ONIONS AND SHERRY

Steps:

• In a large glass baking dish, add liver and milk and let soak for 20 minutes.
• In a large skillet over medium heat, add bacon and butter and cook until fat has rendered, about 6 minutes. Transfer bacon to paper towels to drain and reserve 3 tablespoons fat in skillet. Reserve remaining fat.
• Cook onions with salt and pepper, to taste, in bacon fat in skillet over moderate heat for 10 minutes or until caramelized. Transfer onions to a bowl and add bacon. Set aside.
• Pat liver dry and discard milk. In a large zip-top bag, add flour, Essence, salt and pepper. Working in batches, add liver and shake to coat. Set aside on baking sheet until ready to cook.
• Add 2 tablespoons reserved bacon fat to skillet over high heat and add liver; cook for 2 to 3 minutes on each side. Turn liver over, remove pan from heat, add sherry and beef broth, return pan to heat and shake and flambe. Cook on second side for about 2 minutes or until cooked through. Serve liver with pan sauce, topped with onions and bacon.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

SWEET AND SOUR LIVER

Steps:

• Beat the egg with a pinch of salt. Lightly flour the slices of liver, shake off the excess, and dip them first into the beaten egg and then into the breadcrumbs.
• In a large heavy skillet, over a medium high heat, melt the butter and quickly sear the liver until brown on both sides. Turn the liver only once to avoid overcooking. Remove the liver to a platter and cover with loosely tented foil to keep warm.
• To the same skillet, over a low heat, add the shallots and cook 3 to 4 minutes. Add the lime juice and sugar, stirring until the sugar is dissolved. Add the lime segments. Pour this mixture over the liver and garnish with slices of hard cooked egg.
• Serve with braised green cabbage.

MIA'S SOUR LIVER BADENIAN STYLE

Steps:

• Slice liver into 1/2 x 2'' slices.
• Finely slice onion.
• Peel, core and slice apple into 1/4 inch thick slices.
• Heat 1 ounce butter in a large skillet, add liver and stir-fry quickly, about 3 or 4 minutes. Add salt and pepper to taste.
• In a seperate small pan, at the same time, heat 1/2 tablesoon butter and fry the apple slices.
• Remove liver from skillet when slightly browned, after about 3 or 4 minutes. Keep on a warm plate.
• Add onions and flour to the skillet, stir.fry until brown.
• Add apple cider, balsamic vinegar and red wine, let simmer slowly for about 10 minutes.
• Add salt and pepper to taste, then cream.
• Add the seperately fried apple slices.
• Put the liver back into the skillet, let warm through without further boiling.
• Serve immediately with spaetzle and green salad.

BADENIAN SOUR LIVER (BADISCHES SAURES LEBERLE)

Steps:

• Slice the liver into 1/2 x 2'' slices.
• Finely slice onions.
• Dredge liver slices in flour and heat butter in a large skillet.
• When the butter is hot, put in liver and onions and stir fry quickly until lightly browned. Add salt and pepper to taste.
• Add wine, scrape anything that sticks from the bottom of the skillet. Bring wine to a slow boil, then add cream.
• Add sugar and lemon juice, heat through and serve with spaetzle.

GERMAN LEBER SUSS-SAUR: (SWEET AND SOUR CALF'S LIVER)

Steps:

• Over medium heat, fry the Speck or bacon.
• Add the onion and sauté until soft and transparent.
• Dust the liver slices with flour and sauté them lightly for 2-3 minutes.
• Add the rest of the ingredients and simmer for 5 minutes. Adjust amount of sugar and vinegar to suit your taste Serves 4.
• German Traditional Cooking.