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The 2nd Ave Deli Cookbook: Recipes and Memories from Abe Lebewohl's Legendary New York Kitchen
by Sharon Lebewohl, Rena Bulkin, Jack Lebewohl
Villard Books. 1999, 225 pp.

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Chopped Liver

1 1/2 pounds beef liver
1 pound chicken liver
Corn oil for drizzling
1 tablespoon plus 2 teaspoons corn oil
1 tablespoon plus 2 teaspoons schmaltz
4 cups coarsely chopped onions
4 hard-boiled eggs
1 tablespoon schmaltz
2 teaspoons salt
1/4 teaspoon pepper
Turn on broiler. Rinse beef and chicken livers thoroughly, and cut away membranes and extra fat. Cut beef liver into 1-inch pieces; chicken livers can remain whole. Place beef and chicken livers in a large baking pan, and drizzle with corn oil (pour oil into a flatware tablespoon and drizzle over livers; 2 tablespoons are ample). Broil 8 to 10 minutes (keep an eye on it to make sure it doesn't b urn). Turn liver pieces, and broil for another 5 minutes. Liver should be fully cooked and lightly browned on both sides. Let chill in refrigerator.
In a large skillet, heat 1 tablespoon plus 2 teaspoons corn oil and the same amount of schmaltz, and saute onions, stirring occasionally, until well browned. Let chill in refrigerator.
In food processor, combine liver, onions, hard-boiled eggs, schmaltz, salt, and papper, and blend until smooth. You'll have to do it in batches. Chill before serving.
Note: Though the above is the official Deli version, some people prefer to use only chicken livers. They make a lighter creamier chopped liver.
Yield: Serves 8

Russ & Daughters' Chopped Herring

For the herring
1 1/2 pounds pickled herring fillets, coarsely chopped
1 3/4 cups cored, peeled, and coarsely chopped Granny Smith apples
3/4 cup coarsely chopped celery
1/2 cup coarsely chopped sweet onions (such as Vidalia or Maui)
Sugar (only if needed)

For the garnish
Lettuce leaves
1 Granny Smith apple
4 red potatoes, cooked in skins and chilled
Dill

Grind all ingredients (coarse chopping is for measurement purposes only) except garnish, in a grinder or food processor. Do not puree; chopped herring should have considerable texture. Since fillets vary in sweetness, add sugar (carefully) to taste if needed.

Create individual portions atop beds of large lettuce leaves, garnishing each mound of herring with a thin slice of Granny Smith apple, and surround it with slices of cold red potato and a few sprigs of dill.

Yield: Serves 6

Coleslaw

2 pounds green cabbage
1/4 cup very finely grated carrot
3 tablespoons white vinegar
3 tablespoon sugar
1/2 cup Hellmann's mayonnaise
1 teaspoon salt
1/4 teaspoon white pepper
Chopped dried chives

Remove and discard loose outer cabbage leaves and core. Shred cabbage (the easiest way to do this is to cut the cabbage in quarters, julienne each quarter into 1/8-inch or smaller strips with a sharp knife, then pulse chopped cabbage a few times in your food processor). Don't shred it too fine; you want texture and crunch. Place shredded cabbage in a large bowl, add carrots (these can be shredded very fine in the bowl of a food processor), and mix

In a separate bowl, mix all other ingredients (except chives). Pour them over the cabbage and carrots, and toss to combine thoroughly. Chill for several hours, or even overnight. Garnish lightly with chives before serving.

Yield: Makes about 2 quarts.

Hawaiian Slaw

2 pounds whit cabbage
3/4 cup finely grated carrot
3/4 cup Hellmann's mayonnaise
two 8 1/4-ounce cans crushed pineapple in syrup, completely drained of liquid (press extra liquid out in a strainer)
1/2 cup golden raisins
3 tablespoons white vinegar
1/3 cup sugar
1 teaspoon salt
1/4 teaspoon white pepper

Prepare cabbage and carrots as in teh above coleslaw recipe.

In a separate bowl, mix all other ingredients. Pour them over the cabbage and carrots, and toss to combine thoroughly. Chill for several hours, or even overnight, before serving