FOIE GRAS-STUFFED DATES
Categories Fruit Poultry Appetizer No-Cook Thanksgiving Date Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Fill each date half with heaping 1/2 teaspoon foie gras. Arrange filled dates on platter. (Can be prepared 3 hours ahead. Cover and chill.) Sprinkle each date with salt and parsley.
- *A type of French sea salt; available at specialty foods stores and some supermarkets.
STUFFED DATES
Sweet dates stuffed with the tang of Gorgonzola cheese and a walnut piece for some crunch. Mmm!
Provided by Grace Carolyn Bowers-Reimondo
Categories Appetizers and Snacks Fruit
Time 15m
Yield 36
Number Of Ingredients 4
Steps:
- Mix cream cheese and Gorgonzola cheese together in a bowl.
- Cut a slit into each date so they can be spread flat. Spread cheese mixture into each date; top with a walnut piece.
Nutrition Facts : Calories 53.1 calories, Carbohydrate 6.6 g, Cholesterol 5.1 mg, Fat 2.8 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 30.5 mg, Sugar 5.3 g
ROAST QUAIL STUFFED WITH FOIE GRAS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Season quail, stuff with foie gras and wrap with bacon. In oven proof saute pan heat 2 tablespoons of the butter over moderate heat until hot. Add quail and cook until golden on all sides. Transfer to oven and roast 15 minutes. Transfer quail to a serving dish.
- Discard all but 2 tablespoons fat from pan. Add shallot and cook, stirring, 1 minute. Deglaze pan with Armagnac, scraping up brown bits clinging to bottom of pan. Add veal stock and reduce to 1 cup. Add enough arrowroot to lightly thicken sauce. Whisk in remaining butter.
- Pour juices from platter containing quail into sauce and stir to combine. Coat quail with sauce and garnish with chervil.
- Recommended Wine: 1983 Gevrey-Chambertin, Clos Prieur, Domaine Rene Le clerc
FOIE GRAS-STUFFED DATES
Make and share this Foie Gras-Stuffed Dates recipe from Food.com.
Provided by heather rusert
Categories Brunch
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Fill each date half with heaping 1/2 teaspoon foie gras.
- Arrange filled dates on platter.
- (Can be prepared 3 hours ahead. Cover and chill.)
- Sprinkle each date with salt and parsley.
Nutrition Facts : Calories 100.6, Fat 6.3, SaturatedFat 2, Cholesterol 21.3, Sodium 99, Carbohydrate 10, Fiber 1, Sugar 7.9, Protein 1.9
ROASTED HEN STUFFED WITH FOIE-GRAS BUTTER AND BLACK TRUFFLES
Provided by Molly O'Neill
Categories dinner, main course
Time 4h20m
Yield Four servings
Number Of Ingredients 6
Steps:
- Place 6 tablespoons of the butter and the foie-gras terrine in a food processor and process until smooth. Take out 1/2 cup of the butter and refrigerate the rest. Remove the hen's wishbone by lifting the skin around the neck, locating the bone and scraping away the meat with a small knife. Detach the bone from the wing joint and pull away. Using your fingers, separate the skin from the meat over the breast and legs.
- Fill a tipless pastry bag with 1/2 cup of butter. Slip the bag under the skin and pipe in butter over the legs and breast. With your fingers on the skin, press the butter evenly over the meat. Freeze for 10 minutes.
- Slice 1 1/2 ounces of the truffles and chop the rest. Slip the sliced truffles under the chicken skin, covering the butter. Season the cavity with salt and pepper. Tie the legs together and refrigerate 2 hours.
- Preheat the oven to 450 degrees. Place the hen in a roasting pan and season the skin with salt and pepper. Melt 1/2 cup of butter and brush generously over the skin. Roast 30 minutes, basting with the melted butter. Lower the temperature to 375 degrees and baste until the hen is cooked, about 45 minutes.
- Boil a large pot of water and cook the pasta until al dente. Drain and toss with 2 tablespoons of butter, the chopped truffles and salt and pepper to taste. Remove the hen from the pan and let sit for 15 minutes. Meanwhile, degrease the pan juices. Place over medium heat, add the demi-glace and simmer 1 minute. Turn heat to low and whisk in the remaining foie-gras butter.Season with pepper and salt if needed. Carve the hen.
- To serve, divide the pasta among 4 plates. Surround with the sauce and top with slices of the hen. Serve.
Nutrition Facts : @context http, Calories 1058, UnsaturatedFat 37 grams, Carbohydrate 33 grams, Fat 83 grams, Fiber 0 grams, Protein 45 grams, SaturatedFat 39 grams, Sodium 1164 milligrams, Sugar 0 grams, TransFat 2 grams
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