Eds Seared Foie Gras With Roasted Garlic Onion Jam Recipes

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ED'S SEARED FOIE GRAS WITH ROASTED GARLIC ONION JAM



Ed's Seared Foie Gras With Roasted Garlic Onion Jam image

This was the most delectable, restaurant quality foie gras I have ever had! And I was served this at home, wearing blue jeans and crocs, sitting at the kitchen table drinking La Crema Chardonnay, all comfy and cozy. The way one should feel knowing there's no huge bill coming your way! DH used Stonewall Kitchen's Roasted Garlic Onion Jam for the sauce. If you've never tried it you really should. There are some great recipes on Zaar using the same jam so you can use it in many dishes. We love all their products! For the bread, we used French but any 1/2" slices of good tasting bread will do well.

Provided by Penny Stettinius

Categories     Goose

Time 25m

Yield 2 pieces, 4 serving(s)

Number Of Ingredients 6

4 ounces foie gras (Hudson Valley)
4 1/2 tablespoons butter
8 slices thick bread, toasted
1 1/2 tablespoons roasted garlic and sweet onion jam
kosher salt
freshly cracked black pepper

Steps:

  • Salt and pepper the foie gras.
  • Heat 1.5 TBS of the butter in a skillet until lightly browned.
  • Sear the foie gras quickly on both sides. If the foie gras is fresh you will only want to sear about 1-1.5 minutes per side. But if it has been frozen you'll want to sear about 2 minutes per side.
  • Lay the warm, toasted bread slices on a serving plate and butter the tops using 1 TBS of the butter.
  • Remove the foie gras from the pan and set on top of the bread slices.
  • Drain the grease from the pan.
  • Heat the same skillet again and add the remaining butter.
  • Stir in the jam and heat until dissolved.
  • Drizzle the jam mixture over the foie gras and bread slices.
  • Serve and enjoy!

Nutrition Facts : Calories 405.1, Fat 27.4, SaturatedFat 12.7, Cholesterol 76.9, Sodium 698.2, Carbohydrate 31.7, Fiber 1.4, Sugar 2.6, Protein 8

ROASTED GARLIC AND CARAMELIZED ONION JAM



Roasted Garlic and Caramelized Onion Jam image

Provided by Guy Fieri

Categories     condiment

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 7

1 large head garlic
2 tablespoons olive oil
Kosher salt and freshly cracked black pepper
1 large Spanish onion, julienned
2 tablespoons sherry vinegar
2 tablespoons dry white wine
1/2 teaspoon crumbled saffron threads

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut the top off the garlic head to just expose the bulb. Remove any excess papery skins.
  • Place in a large sheet of aluminum foil. Drizzle with 1 tablespoon olive oil. Season with salt and pepper. Close the foil around the bulb, leaving a space between the top and the foil. Place onto a baking sheet and into the oven. Roast the garlic until soft and fragrant, about 1 hour.
  • Remove from the oven and cool completely. Gently squeeze the cloves into a dish. (Can be prepared in advance and stored in an airtight container for up to a week.)
  • Set a large saute pan over medium heat and add the remaining tablespoon oil. Once hot, add the onions and season lightly with salt and pepper. Brown until evenly caramelized, 5 to 7 minutes. Deglaze with the sherry vinegar, white wine and saffron. Stir to scrape up any browned bits. Reduce the heat to medium-low, and stir in the roasted garlic. Cook for an additional 10 minutes, stirring occasionally, until the jam is thickened and glossy. Remove from the heat and cool. Season with salt and pepper.

ROASTED FOIE GRAS WITH APPLE ONION COMPOTE



Roasted Foie Gras with Apple Onion Compote image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon butter
1 medium onion, sliced
1 Granny Smith apple, sliced
1 teaspoon apple cider vinegar
2 ounces cassis
Sea salt
Freshly ground black pepper
Dash sugar
4 (3-ounce) slices foie gras
1 tablespoon port wine
2 tablespoons black truffles, chopped
4 tablespoons veal stock
1 small bunch Italian parsley, fried
Fleur de Sel

Steps:

  • Heat a large skillet over medium heat. Add butter and melt. Add onions and apples, reduce heat to low, and let simmer for approximately 5 minutes or until onions and apples are tender. Add vinegar and cassis, and season with salt, pepper, and a dash of sugar. Simmer for 5 minutes and set aside.
  • Heat a medium or large skillet over medium-high heat. Season foie gras with salt and pepper, and then sear on both sides until cooked to desired degree of doneness. Remove foie gras to a towel to absorb excess fat. Add port to skillet and deglaze, stirring and scraping the bottom of the pan with a wooden spoon. Add the chopped black truffles and veal stock. Cook until reduced slightly and then adjust seasoning.
  • To plate, divide apple compote among 4 plates and then top with foie gras. Garnish with fried Italian parsley. Season with fleur de Sel and serve immediately.

ROASTED GARLIC AND ONION JAM



Roasted Garlic and Onion Jam image

Make and share this Roasted Garlic and Onion Jam recipe from Food.com.

Provided by Danielle Michalski

Categories     Low Protein

Time 1h30m

Yield 1 container

Number Of Ingredients 5

3 large Spanish onions
2 heads garlic, roasted
2 tablespoons sugar
2 tablespoons brown sugar
4 tablespoons balsamic vinegar

Steps:

  • Squeeze roasted garlic cloves into a small plate; set aside.
  • Cut onions in half lengthwise; peel.
  • Cut off ends; cut lengthwise into 1/4 inch thick pieces.
  • Coat a 13 inch skillet with cooking spray and set over med. heat.
  • Add onions and cover.
  • Cook, stirring occasionally, until softened and clear, about 15 minute.
  • Add sugars; recover and cook till onions are golden brown, 20-30 minutes.
  • Add 1/4 cup water and stir.
  • Cover and cook till dark brown, about 20-30 minutes, again.
  • Add balsamic vinegar, roasted cloves and another 1/4 cup of water, continue cooking till liquid has been absorbed, about 10 minutes.
  • Transfer to a bowl to cool.
  • Store in airtight container in the refrigerator for up to 1 week.

Nutrition Facts : Calories 617.5, Fat 1.1, SaturatedFat 0.3, Sodium 61.1, Carbohydrate 144.9, Fiber 10.2, Sugar 81.8, Protein 12.9

SEARED FOIE GRAS AND LINGONBERRY JAM ON BRIOCHE TOAST



Seared Foie Gras and Lingonberry Jam on Brioche Toast image

Categories     Chicken     Fruit     Poultry     Appetizer     Bake     Sauté     Winter     Lingonberry     Gourmet

Yield Makes 60 hors d'oeuvres

Number Of Ingredients 7

3 large brioche or challah loaves, crusts removed
5 tablespoons unsalted butter
3/4 cup plus 3 tablespoons olive oil
2 teaspoons freshly ground black pepper, or to taste
2 teaspoons fresh lemon juice
1 1/2 cups lingonberry jam or spread
1 pound fresh foie gras or cleaned chicken livers (see Cooks' notes)

Steps:

  • Cut brioche into 3/4-inch-thick slices, then into 60 (1 1/2-inch) cubes. Heat 1 tablespoon butter with 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat until foam subsides. Cook brioche cubes, 12 at a time, until golden brown on top and bottom, about 3 minutes total. Transfer brioche as cooked to a rack to cool and sprinkle with salt to taste. Between batches, carefully wipe skillet clean with paper towels and add more butter and oil.
  • Stir pepper and juice into jam. Chill jam, covered, until ready to use.
  • Preheat oven to 400°F.
  • Cut foie gras into 1- by 1/2-inch pieces and season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook foie gras, about 20 pieces at a time, until golden brown on both sides, about 1 1/2 minutes total. Transfer foie gras as cooked to a shallow baking pan with a spatula and arrange in 1 layer. Between batches, carefully wipe skillet clean.
  • Reheat foie gras as needed in middle of oven 2 minutes, or until just hot, before assembling hors d'oeuvres. Just before serving, top toasts with lingonberry jam, then foie gras.

ROASTED GARLIC JAM



Roasted Garlic Jam image

Garlic can be subtle and sweet, or it can be a big bully with acrid undertones. Its behavior depends on how it's cooked and in what company. Here, it cozies up with lemon juice, cayenne and parsley, blending fast into a zippy, soft topping for bruschetta, pizza or your favorite grilled meat.

Provided by Molly O'Neill

Categories     condiments, dips and spreads, appetizer

Time 10m

Yield 2/3 cup

Number Of Ingredients 7

4 large heads garlic, roasted and peeled (see recipe)
2 teaspoons olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
Freshly ground pepper to taste
Pinch cayenne pepper
1 tablespoon coarsely chopped Italian parsley

Steps:

  • Chop the garlic with a knife until it forms a paste. Place in a bowl and stir in the olive oil, lemon juice, salt, pepper and cayenne. Stir in the parsley. Use for bruschetta, pizza or grilled meats.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 3 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 0 grams, Sodium 162 milligrams, Sugar 1 gram

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