FOIE GRAS WITH DATE PURéE AND POMEGRANATE
In these spectacular cocktail-ring-proportioned bites, the date purée gives surprising depth to the silky richness of foie gras. Add pomegranate seeds-a gorgeous garnet crown-for a burst of sour-sweet juice and a little crunch.
Provided by Paul Grimes
Time 40m
Yield Makes 32 hors d'oeuvres
Number Of Ingredients 6
Steps:
- Soak dates in boiling-hot water (1/2 cup) in a bowl 10 minutes. Transfer dates with a slotted spoon to a mini food processor or a blender along with 1 tablespoon soaking liquid. Add pomegranate molasses and purée until smooth.
- Preheat broiler.
- Cut enough 1/4-inch-thick slices from brioche to cut into a total of 32 (1 1/2-inch) squares (without crust).
- Broil brioche squares on a baking sheet 4 to 5 inches from heat, turning once, until pale golden, about 1 1/2 minutes total. (Watch carefully; brioche toasts quickly.)
- Dip a sharp paring knife in hot water, then dry it and halve foie gras lengthwise. Cut each half crosswise into 16 slices (32 total), dipping and drying knife after each cut. Put each slice as cut on top of a brioche toast, then top with a small dollop of date purée and a few pomegranate seeds.
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.
FOIE GRAS
Steps:
- Heat saute pan over medium heat add butter and sugar and heat until caramel forms. Add vinegar and plums. Cook until slightly thick. Reserve. Heat pan over high heat, slice foie gras 1/4 inch slices, and season with salt and pepper. Add to pan and cook for 1 1/2 minutes on each side. When cooked, place on a paper towel to drain. Place plums on plates and top with foie gras drizzle caramel around plate and serve.
PAN-SEARED FOIE GRAS WITH FIGS AND PORT WINE SAUCE
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Carefully pull apart the 2 lobes of the foie gras with your hands and remove the veins that are lodged between them. Using a sharp knife dipped in boiling water, cut each lobe into 1-inch medallions, approximately 6 (4-ounce) slices. Score the top of each medallion in a diamond pattern and season with salt and pepper. Sear the medallions in a hot, dry pan for 30 seconds per side, seasoned side down first. Remove to a warmed platter lined with paper towels to drain.
- Lower heat to medium and pour out a bit of the rendered duck fat. Fry the bread rounds until brown, about 2 minutes each side, set aside. Wipe out the pan and coat with olive oil. Brown the figs, cut side down, then add the shallots and tarragon. Cook for 2 minutes. Deglaze the pan with port, juice of 1/2 orange and balsamic vinegar, cook down, about 3 minutes. Finish off the sauce with butter, a pinch of sugar, orange zest, salt and pepper.
- Combine the endive, arugula and chives together in a small bowl. Toss with remaining orange juice, lemon juice and olive oil, season with salt and pepper. Arrange a handful of salad on each plate and lay the toast on top. Carefully place a foie gras medallion on each toast round. Top with figs, drizzle with port wine sauce. Garnish with chives and serve at once.
FOIE GRAS ON A BED OF PEARS
This is a delicious and elegant first course. I have also made this with apples, which came out very well, but pears are truly ideal for complementing the taste of the foie gras.
Provided by frusakam
Categories European
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Srinkle salt and pepper on both sides of the foie gras and keep at room temperature.
- Melt the butter in a frying pan over medium-high heat. Add pear slices and brown sugar. Caramelize, turning often. Place the caramelized pears on two warm plates.
- Sear the foie gras on each side over medium-high heat in the frying pan (cooking time is delicate as it can vary from 15 seconds to 1 minute per side, depending on the thickness of the foie gras).
- Place the foie gras on the pears.
- Deglaze the frying pan with the balsamic vinegar, then add the cider (or apple juice) and the rosemary. Let it reduce a little, then pour over the foie gras. Decorate with a sprig of fresh rosemary.
- Try serving with a little green salad, using any remaining sauce as the dressing.
Nutrition Facts : Calories 107.7, Fat 5.9, SaturatedFat 3.6, Cholesterol 15.3, Sodium 42.6, Carbohydrate 15.1, Fiber 2.6, Sugar 10.3, Protein 0.4
SEARED FOIE GRAS WITH POACHED QUINCE, TANGERINE, AND POMEGRANATE JUICE
This elegant dish combines an exotic trio of ingredients -- foie gras, quince, and pomegranate. The richness of the foie gras is complemented by the sweet, tangy fruits.An extravagant delicacy that goes back to Roman times, foie gras is the enlarged liver of a force-fed goose or duck. Duck foie gras has a winey flavor, while goose foie gras is slightly richer and more mellow. Both should be firm to the touch. Look for quinces, bitter fruit that turn sweet with cooking, that are yellow -- a sign of ripeness.
Provided by Martha Stewart
Categories Appetizers
Yield Serves 4
Number Of Ingredients 15
Steps:
- To make the quince: Slice ends from quince, and peel (a vegetable peeler works well). Cut in half, lengthwise. Remove the tough core, using a Parisian scoop (or a small paring knife). Then cut quince lengthwise into 1-inch-thick wedges. Place in a medium-size nonreactive saucepan, and add the remaining ingredients, plus 2 cups of water. Bring to a boil over medium-high heat. Reduce to a simmer, and cool until quince is tender, about 8 to 10 minutes. Remove from heat.
- Remove quince slices and tangerine peel with a slotted spoon. Strain poaching liquid and discard aromatics. Julienne tangerine peel, and return it, along with quince, to poaching liquid. Keep warm. If preparing in advance, let cool in poaching liquid. Cover, and refrigerate.
- To make the pomegranate juice: Cut pomegranate in half, and juice just as you would a citrus fruit. In a small nonreactive saucepan, combine pomegranate juice, vinegar, and sugar. Bring to a boil over high heat. Reduce heat and simmer for 6 to 7 minutes, until slightly thickened. Set aside.
- To make the foie gras: Separate the two lobes of the foie gras, and cut away any excess fat found at the point of separation. Using a sharp, thin-bladed knife (dipped in hot water), cut foie gras crosswise into 1/2-inch thick slices. Score one side of each slice of foie gras in a crosshatch pattern. Cover with plastic wrap, and refrigerate until ready to cook.
- Remove foie gras slices from refrigerator 15 minutes before sauteing. Warm quince over medium heat if necessary. Heat a 12-inch saucepan over medium-high heat. Season foie gras with coarse salt and freshly ground pepper. Working quickly, sear foie gras slices, crosshatched side down, in batches, if necessary, for about 1 minute. Turn, and cook for another minute. The foie gras should be nicely seared on the outside, yet rare in the middle.
- To assemble: Arrange quince in the center of warmed appetizer plates. Top with foie gras slices. Drizzle reduced pomegranate-juice mixture around the quince and foie gras, and garnish with herbs and pomegranate seeds. Note: This recipe has been adapted from "Alfred Portale's Gotham Bar and Grill Cookbook," by Alfred Portale. Copyright 1997 by Alfred Portale. Used by permission of Doubleday, a division of Random House.
More about "foie gras with date purée and pomegranate recipes"
10 BEST FRESH FOIE GRAS RECIPES | YUMMLY
From yummly.com
SALAD WITH FOIE GRAS AND POMEGRANATE RECIPE | EAT …
From eatsmarter.com
FOIE GRAS AND PASTRY CANAPé RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
10 BEST FOIE GRAS APPETIZER RECIPES - YUMMLY
From yummly.com
PAN-SEARED FOIE GRAS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
FOIE GRAS PARFAIT | CHEFSTEPS
From chefsteps.com
FOIE GRAS WITH DATE PURéE AND POMEGRANATE - PLAIN.RECIPES
From plain.recipes
SALAD HORS D'OEUVRE WITH POMEGRANATE SEEDS AND FOIE GRAS …
From cookitsimply.com
PUREE DE FOIE DE GRAS | FREE RECIPES
From recipesmy.com
FOIE GRAS POêLé AUX POMMES - à TABLE WITH AULSON
From atablewithaulson.com
FOIE GRAS DIPPIN DOTS | FOUR MAGAZINE
From four-magazine.com
RECIPE: SPATCHCOCK QUAIL WITH POMEGRANATE, FOIE GRAS AND GREEN …
From wildforkfoods.com
FOIE GRAS WITH DATE PURéE AND POMEGRANATE
From mealplannerpro.com
COOK LIKE A CHEF: HOW TO SEAR FOIE GRAS - CENTER OF THE PLATE
From center-of-the-plate.com
FOIE GRAS WITH DATE PURéE AND POMEGRANATE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FOIE GRAS POêLé AUTHENTIC RECIPE - TASTEATLAS
From tasteatlas.com
FOIE GRAS WITH DATE PURéE AND POMEGRANATE - BLOGGER
From everythingisbetterwithbacon.blogspot.com
WHAT TO SERVE WITH FOIE GRAS? 8 BEST SIDE DISHES
From eatdelights.com
FOIE GRAS WITH DATE PUREE AND POMEGRANATE RECIPE BY: PAUL …
From pinterest.nz
FOIE GRAS WITH DATE PURéE AND POMEGRANATE - DAIRY FREE RECIPES
From fooddiez.com
FOIE GRAS WITH DATE PURéE AND POMEGRANATE - DAIRY FREE RECIPES
From fooddiez.com
PAN-FRIED FOIE GRAS WITH FIG PURéE - PREPARATIONRECIPE.COM
From preparationrecipe.com
SEARED FOIE GRAS WITH WARM QUINCE, APPLE COMPOTE AND …
From ootfp.weebly.com
FOIE GRAS 2012: DATE PUREE, CANDIED GARLIC, ROSEMARY | FOOD, …
FOIE GRAS GANACHE | CHEFSTEPS
From chefsteps.com
FOIE GRAS RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
FOIE GRAS CROMESQUIS, VANILLA AND CELERY ROOT PURéE, GRANNY SMITH ...
From ateliersetsaveurs.com
HOW TO PAN SEAR FOIE GRAS - SERIOUS EATS
From seriouseats.com
DETAILS AND RECIPES OF FOIE GRAS - SOUTH FLORIDA REPORTER
From southfloridareporter.com
FOIE GRAS WITH DATE PURéE AND POMEGRANATE
From goose.horine.dev
LENTIL PURéE WITH FOIE GRAS TERRINE AND PINK PEPPERCORNS RECIPE
From eatsmarter.com
[RECIPE] FOIE GRAS MOUSSE APPETIZER WITH POMEGRANATE SYRUP
From maryshappybelly.com
FOIE GRAS WITH GOAT CHEESE AND BEETROOT - STEFAN'S GOURMET BLOG
From stefangourmet.com
THE GREAT CLASSICS THAT BEST ACCOMPANY YOUR FOIE GRAS
From foiegrasgourmet.com
PAN-SEARED FOIE GRAS WITH FIG MOSTARDA AND FRESH FIGS RECIPE
From seriouseats.com
FOIE GRAS WITH DATE PURéE AND POMEGRANATE | FOOD, CHRISTMAS …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love