Recipe: Liver and Onions with Cider Gravy and Biscuits (serves 2)

LIVER AND ONIONS
WITH CIDER GRAVY AND BISCUITS

FOR THE BISCUITS:
1 cup all-purpose flour
1 1/2 tsp double-acting baking powder
1/2 tsp salt
2 tbsp cold unsalted butter, cut into bits
1/2 cup milk
FOR THE LIVER:
3/4 lb calf's liver, 1/4 inch thick slices, cut into 1/4-inch wide strips
2 tbsp all-purpose flour
2 tbsp vegetable oil, divided use
1 1/2 cups thinly sliced onion
3/4 cup apple cider

TO MAKE THE BISCUITS:
Preheat oven to 450 degrees F. Butter a baking sheet.

In a bowl; whisk together the flour, the baking powder, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Add the milk until it is just combined. Knead the dough gently on a floured surface for 30 seconds, pat or roll it out 1/4 inch thick, and with a floured 3 inch cutter, cut out 4 rounds. Place on prepared baking sheet.

Bake in the middle of a preheated 450 degree F oven or 12 to 15 minutes, or until they are golden.

TO PREPARE THE LIVER:
While the biscuits are baking, in a bowl toss the liver with the flour and salt and pepper to taste.

In a large heavy skillet heat 1 tbsp oil over moderately high heat until it is hot but not smoking, in it brown the liver, and transfer to liver to another bowl.

Add to the skillet the remaining 1 tbsp of oil and the onion and cook the onion over moderate heat stirring occasionally and scraping up the brown bits, until it is golden.

Add the cider, 1/4 cup water, and the liver with any juices that have accumulated in the bowl, simmer the mixture stirring occasionally, for 8 to 10 minutes, or until the liver is cooked through, and season it with salt and pepper.

TO SERVE:
Split the biscuits and spoon the liver and onion mixture over them.

Servings: 2
Source: Gourmet magazine; September, 1991