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Sep 4, 2012
Mardi Foie
[sponsored] Tory McPhail of Commander's Palace lends this recipe of Foie gras "doubloons" over strawberry & roasted pecan beignets with Pinot Noir syrup and warm bourbon honey.
SERVES 4
INGREDIENTS
½ cup diced strawberries
¼ cup chopped roasted pecans
1 ¼ cup flour
¾ cup sugar
⅛ teaspoon salt
⅛ teaspoon cinnamon
1 teaspoon baking powder
4 teaspoons pure vanilla extract
1 tablespoon melted butter
¼ cup milk
3 eggs
Vegetable oil for frying
Foie gras terrine for serving (recipe follows)
Pinot Noir syrup for serving (recipe follows)
Bourbon honey for serving (recipe follows)
INSTRUCTIONS
1. In a home-style deep fryer, heat oil to 325°F.
2. In a medium mixing bowl, combine sugar, eggs, butter, milk, vanilla and cinnamon. Mix well.
3. In a separate bowl, blend together flour, baking powder and salt. Slowly pour wets mixture into dry ingredients, whisking constantly. Add strawberries and roasted pecans to batter and blend just until ingredients are combined. Do not over mix.
4. Using a 1 oz. cookie dough scooper, drop beignet batter into the fryer. Cook 3-5 min. flipping until each side turns golden brown.
5. Remove beignets from oil and dust with powdered sugar. Place each beignet on a small plate. Slice terrine into ¼-inch discs and place on top of each beignet. Drizzle with Pinot Noir syrup and warm bourbon honey. Serve immediately.
NOTE:
To make the Foie gras terrine:
¾ pound Foie gras
1 bay leaf
1 teaspoon white pepper
1 tablespoon black pepper
2 teaspoons kosher salt
10 black peppercorns
3 shallots
1 cup dessert wine
1 cup Gewurztraminer
1 cup bourbon
1 cup finely chopped parsley, very dry
1 ½ cups buttermilk
INSTRUCTIONS
1. Marinate Foie gras in buttermilk for at least 3 hours at room temperature. In the mean time, combine dessert wine, Gewurztraminer, bourbon, shallots, bay leaf and peppercorns in a saucepan over medium-high heat and reduce until thickened. Remove from heat, strain, and keep at room temperature.
2. Remove Foie gras from buttermilk and open lobes, removing all veins. Place Foie gras in a food processor, pour in wine reduction, and season with salt and white pepper. Pulse together until mixture is smooth and creamy.
3. Lay out 2 pieces of plastic wrap onto a clean work surface. Using a rubber spatula, divide the Foie gras mousse from the food processor onto each piece of plastic evenly.
4. Roll the Foie gras into a cylinder shape, twisting the ends to form a tight tube. Tie ends and place the tubes in the refrigerator to chill over night.
5. After chilling, unwrap Foie gras and roll over chopped parsley and black pepper. Re-roll with parchment paper and refrigerate until ready to make beignets.
For the Pinot Noir syrup:
½ cup sugar
1 bottle Pinot Noir
INSTRUCTIONS
1. Bring Pinot Noir and sugar to a simmer over medium high heat and reduce until thick.
For the bourbon honey:
1 teaspoon black pepper
1 teaspoon red chili flakes
1 cup honey
1 cup bourbon
INSTRUCTIONS
1. Combine all ingredients in a pot and simmer until honey is reduced by ⅔.
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