Foie Gras Toasts With Sauternes Geleé Recipe Epicuriouscom
FOIE GRAS TOASTS WITH SAUTERNES GELEé
Provided by Shelley Wiseman
Categories Wine Bake Cocktail Party Thanksgiving Oscars Meat Engagement Party Gourmet
Yield Makes about 36 hors doeuvres
Number Of Ingredients 8
Steps:
- Lightly oil a shallow 8-inch square baking dish or pan and line bottom and sides with a sheet of plastic wrap.
- Bring Sauternes and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved.
- Meanwhile, sprinkle gelatin over water in a small bowl and let soften 1 minute. Pour hot wine over gelatin mixture, then stir until gelatin has dissolved. Cool to room temperature.
- Pour wine-gelatin mixture into lined dish and chill, covered, until set, at least 4 hours.
- Lift gelée out of dish using plastic wrap and transfer to a cutting board. Cut gelée into 3/4-inch squares (without cutting through plastic).
- Cut foie gras into 1-inch squares (about 1/4 inch thick). Transfer squares with offset spatula to a tray lined with plastic wrap, then top each with a square of gelée (you will have extra gelée). Chill, covered with plastic wrap, until ready to serve.
- Preheat oven to 450°F with rack in upper third.
- Trim crusts from bread, then brush with butter and cut 6 (1 1/4-inch) squares from each slice. Arrange in a 4-sided sheet pan and bake until golden, about 6 minutes.
- Top toasts with foie-gras-and-gelée stacks.
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