Seared Foie Gras And Lingonberry Jam On Brioche Toast Recipes

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

Ingredients

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.

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

Ingredients

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

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