Foie Gras Pb And J Recipes

FOIE GRAS PB AND J

Steps:

• For the honey-cashew butter:.
• Combine the cashews, honey, oil and some salt in the bowl of a food processor and pulse until a thick paste forms.
• For the sandwich:.
• Slice the bun open and place in a small frying pan with the butter over low heat until toasted and golden brown. Set aside.
• With a paring knife, score the foie gras in a diamond pattern and sprinkle with salt and pepper. Heat the frying pan on medium-high heat. Add the foie gras and sear until golden brown on both sides, about 20 minutes.
• Spread 1 teaspoon of the honey-cashew butter on the bottom bun and pepper jelly on the top bun. (Reserve the remaining honey-cashew butter for another use.) Place the foie gras on top of the honey-cashew butter and garnish with the strawberry slices, crushed cashews and chopped chives. Top with the jelly bun.

MILLE-FEUILLE OF FOIE GRAS AND PAIN D'EPICE WITH SPICED RED WINE AND POACHED PEAR

Steps:

• Pass the foie gras through a fine mesh sieve into a large bowl. Add the salt, Madeira, cognac, pink salt, sugar, and white pepper, and mix well. Cover very tightly with plastic wrap and marinate overnight in the refrigerator. Let the foie gras mixture soften at room temperature. Place in between two sheets of acetate. Use a dough sheeter or rolling pin to uniformly flatten it to about 1/2-inch. Set the foie gras on a baking sheet and refrigerate.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone mat. Beat the egg whites and flour in a heavy-duty mixer. Incorporate the butter, gingerbread spice, and baking soda. Warm up the honey and beat it in. Using an offset spatula and a tuile template, spread the batter evenly on the lined baking sheet. Bake until just done; it's better to underbake than overbake. Place the tuiles on a cooling rack. You will need 12 tuiles in total, but make extra to allow for breakage.
• In a large stockpot, bring the red wine and port to a boil and then light it on fire with a long match to flambe it, or else just simmer and let it reduce by one-quarter. In another large stockpot, heat the honey and sugar and stir to dissolve the sugar. Add the simple syrup and the wine mixture and bring to a boil. Add the vanilla, cinnamon, star anise, gingerbread spice, and orange zest. Add the pears and reduce the heat to a simmer. Cut out a circle of parchment paper (a cartouche) and set it over the liquid. Remove the pan from the heat and let the residual heat of the liquid poach the pears. Leave the pears in the liquid overnight at room temperature to obtain as much color from the wine as possible. Transfer the pears to a plate and cool in the refrigerator. The leftover poaching liquid can be frozen and re-used - or you can reheat it, add some brandy, and have a great holiday cocktail!
• Cut the foie gras into eight 1x3-inch rectangles. Lay four tuiles out flat, center a rectangle of foie gras onto each tuile. Cover each with a tuile. Center another rectangle of foie gras on top of the tuiles, and cover with the remaining tuiles. Lay the mille-feuille of foie gras and pain d'epice on its side on a plate and place a single poached pear next to it. Alternatively, the pear can be cut into slices, if you like. If you have extra tuiles leftover, crumble them up and use Pain d'epice Crumble as an additional garnish or as a base for the poached pear. Finish the plate with mache leaves. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

FOIE GRAS, PEANUT, AND GRAPES

Steps:

• Pass the softened foie gras through a tamis or fine mesh sieve into a large bowl. Mix the salt, sugar, pink salt, five spice powder, brandy, and port into the foie gras. Divide evenly among three vacuum-sealed bags, each weighing about 9 ounces each. Let cure in the refrigerator for at least 2 days.
• To make the smoked foie gras custard:
• Remove the foie gras from one of the vacuum-sealed bags. Place it in a slotted pan. Light 2 pieces of fig wood over a burner, set the smoking branches in a large roasting pan, and place 4 large ring molds or ramekins in four corners of the pan. Set a wire rack on top of the molds, and a bag of ice on the wire rack. Finally, put the slotted pan over the ice and cover it quickly with tinfoil. Let it cold-smoke for 30 minutes.
• Preheat the oven to 350 degrees F.
• Heat the cream, reduced sauterne, and veal demiglace in a saucepan. In a blender, emulsify the smoked foie gras and bloomed gelatin. Transfer to a bowl and chill completely. Whisk in the eggs and yolks. Adjust the salt and pepper if needed. Pour into ramekins. Set the ramekins in a roasting pan lined with towels and filled with 1/2-inch of water. Bake about 25 minutes, rotating the pan halfway. Let cool.
• To make the grape tuile:
• Preheat the oven to 350 degrees F. In a coffee grinder, grind the isomalt, grape instant drink powder, and sable dough together. Sift onto a silicone-lined baking sheet. Bake for 5 to 6 minutes. While still warm cut into rounds.
• To make the mille feuille:
• Bring the 2 remaining vacuum-sealed bags of cured foie gras to room temperature. Fill two small flat pans of equal size with the foie gras. Smooth the tops, and keep refrigerated as you prepare the other components.
• In a pot, combine the peanut butter, water, and peanuts. When it's warm, add 4 sheets of the bloomed gelatin. Set aside. In another pot, heat the grape juice and add the remaining 4 sheets of gelatin. Set aside.
• Smear the peanut butter gelee atop one of the sheets of foie gras, and carefully place the other sheet of foie gras on top. Press down gently to adhere the two sides. Refrigerate until cold. Pour the grape gelee mixture over the exposed layer of foie gras and let set. Refrigerate. Slice into small squares using a hot knife.
• To shave the foie gras:
• Chill the end piece of the foie gras lobe very well and slice on a deli slicer very thin. It will curl up into small tubes. Set aside in the refrigerator.
• To make the grape gel:
• In a saucepan, bring the grape juice to a boil and reduce until concentrated and very flavorful, and reduced by about one-quarter. Season with vinegar and salt, to taste. Measure the liquid. For every 100 milliliter (3.4 ounces) of liquid, use 1 gram (scant 1/4 teaspoon) of agar. Add the agar to the liquid and bring to a boil while whisking. Let set up in cooler. Once it's set, blend the gelee until thick, adding grape juice to thin it, if needed. Adjust the seasoning.
• To sear the foie gras:
• Coat the foie gras with flour. In a small saute pan, melt the duck fat and sear the foie gras. Top with the peanuts.
• To plate, arrange each component on a plate.

PEANUT BUTTER AND JELLY FOIE GRAS

Steps:

• For the almond butter:.
• Preheat the oven to 350 degrees F.
• In a bowl, mix together the almonds, honey, canola oil and hazelnut oil.
• Spread the almonds on a cookie sheet covered with parchment paper, sprinkle with salt and toast in the oven for approximately 10 minutes or until fragrant and lightly caramelized, watching them closely and stirring halfway through if necessary. Let cool for 1 minute. Cook's Note: Cool no longer than 1 minute, as the almonds will cool and harden, which makes getting them off the paper very difficult!
• In a food processor, add 3/4 of the roasted almonds. Process on high speed for 5 minutes or until you have the desired consistency. Scrape down the sides with a rubber spatula and process again to the desired smoothness. Add a few drops of oil if it's too thick. Adjust the seasoning, to taste. With a knife, chop the remaining almonds and keep aside to use as a garnish.
• For the grape jelly:.
• Rinse the grapes and put them in a big pot with the sugar and lemon juice. Bring the mixture to a boil over high heat, stirring often, then reduce the heat to medium and simmer for about 20 to 25 minutes or until it starts to thicken. Skim the surface regularly to ensure a clear jam.
• Let it cool for 1 hour. Pour the mixture in a clean jar and reserve in the refrigerator. Grape jelly will keep for a week.
• For the duck foie gras:.
• Season the foie gras with salt and pepper.
• In a pan on medium heat, saute the foie gras 20 seconds on each side or just until golden brown. Remove from the pan and set aside in a warm place. Add the brioche bread to the pan to soak up the remaining juices and duck fat and lightly toast on each side, about 2 minutes in total.
• When ready to plate, spread the almond butter on a slice of bread, cover with a slice of foie gras. Garnish with the grape jelly and the reserved crushed almonds.
• Cook's Notes:.
• Roasted pecans, hazelnuts, macadamia, brazil nuts or peanuts work well, too. Combining different nuts is also fun to experiment with. The nut butter can also be flavored with spices like orange zest, cardamom, or cinnamon.
• The first and most important thing to consider when making a batch of peanut butter is buying fresh peanuts, or other nuts. Because nuts have such a high oil content, they can go rancid if stored improperly, or for too long. Buy your nuts from a busy store with a good turnover and you should have no problem.
• Nuts can be kept in the freezer for almost a year.
• Cool no longer than 1 minute, as the almonds will cool and harden, which makes getting them off the paper very difficult!
• The almond butter can keep in an air-tight container in the refrigerator for up to 2 months.
• Hazelnut oil can be substituted with macadamia nut oil or grilled sesame oil.