Liver with Apples and Onions
|Onion||1 Small, chopped|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
|Salad oil||1 Tablespoon|
|Calfs liver||3⁄4 Pound, membrane removed, cut in serving-size pieces (About 1/4 Inch Thick)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Golden apple||1 Small, cored and cut in 1/4-inch-thick slices (Delicious)|
Place butter in a 1-quart microwave-proof bowl.
Microwave, uncovered, on HIGH (100%) for 30 seconds or until melted.
Add onion and microwave, uncovered, on HIGH (100%) for 5 minutes or until golden.
Stir in cream; cover and set aside.
Microwave a 10-inch browning dish or skillet on HIGH (100%) for 4 1/2 minutes.
Carefully transfer dish (bottom will be very hot) to a heatproof surface.
Add oil and tilt dish to coat bottom evenly.
At once arrange liver in dish in a single layer, then slightly tilt dish so oil touches each liver piece (this helps pieces brown more evenly).
Let stand until sizzling stops, then turn pieces over.
Sprinkle liver with 1 tablespoon of the sherry.
Microwave, uncovered, on HIGH (100%) for 1 minute.
Turn liver pieces over; bring pieces that look raw to outside of dish and push cooked ones to inside.
Microwave on HIGH (100%), uncovered, for 30 seconds.
Liver should be very pink when slashed (it continues to cook upon standing).
Transfer liver to a platter; cover and let stand for 3 minutes.
Meanwhile, wipe out browning dish.
Stir cornstarch into remaining 7 tablespoons sherry; add to dish along with onion-cream mixture.
Microwave, uncovered, on HIGH (100%) for 2 minutes.
Stir in apple and microwave, uncovered, on HIGH (100%) for 1 minute or until sauce is thickened and apple is soft.
Drain excess juice from liver; check doneness, then spoon sauce over liver.
If liver is not done to your liking, microwave sauce-topped liver, uncovered, on HIGH (100%) for 1 to 2 more minutes.