Foie Gras Toasts With Sauternes Geleé Recipes

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FOIE GRAS TOASTS WITH SAUTERNES GELEé



Foie Gras Toasts with Sauternes Geleé image

Provided by Shelley Wiseman

Categories     Wine     Bake     Cocktail Party     Thanksgiving     Oscars     Meat     Engagement Party     Gourmet

Yield Makes about 36 hors d’oeuvres

Number Of Ingredients 8

1 cup Sauternes or other white dessert wine
1/2 cup sugar
1 1/2 teaspoons unflavored gelatin (from a 1/4-ounce envelope)
2 tablespoons water
1 (1-inch-thick) slice of foie gras terrine (6 ounces; not páté or mousse) or a 6 1/2-ounces block
6 (1/2-inch-thick) slices firm white bread (pullman loaf or firm sandwich bread)
1 1/2 tablespoons unsalted butter, melted
Equipment: a small offset spatula

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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