SEARED FOIE GRAS AND LINGONBERRY JAM ON BRIOCHE TOAST
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.
FOIE-GRAS-AND-JAM SANDWICHES
Provided by Amanda Hesser
Categories easy, quick, appetizer
Time 15m
Yield Hors d'oeuvres for 4 people, age 12 and older
Number Of Ingredients 4
Steps:
- Lay the slices of bread on a bread board. Spread the foie gras mousse on 4 of the slices. Sprinkle with coarse sea salt. Spread the jam on the other 4 slices of bread. Join the jam slices with the foie gras slices to make 4 sandwiches.
- Using a bread knife, cut off the crusts with gentle sawing motions, then cut the sandwiches diagonally into quarters so you end up with triangles. Stack on a serving platter and march them out to the party.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 13 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 482 milligrams, Sugar 13 grams, TransFat 0 grams
ED'S SEARED FOIE GRAS WITH ROASTED GARLIC ONION JAM
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
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
FOIE GRAS BREAKFAST SANDWICH
When we opened Joe Beef, we made all kinds of promises, oaths of sorts: no cranberry juice, we would wash dishes ourselves, we would stay open on Monday nights. We also said we would always have (at least) one breakfast item on the dinner menu. Of course, we are closed Mondays and never do the dishes ourselves, but we do always have one breakfast item on the menu. Oh, and we still don't serve cranberry juice. We see foie gras the same way we see skateboarding: we had a phase, like most everyone. But then it stopped, and now it's here and there and we enjoy it in small doses. If you come to town and want to feast on foie gras everything, make a pit stop at Au Pied de Cochon; they are good friends and do it better than anyone. Our favorite way to serve foie gras is with a breakfast-sausage patty or with peameal bacon, a well-peppered over-easy egg, and an English muffin. Add a dash of maple mustard and you're happy, whether it's 7:00 A.M. or 7:00 P.M. (You'll have plenty of mustard left over, but that's okay. It's good with everything from salmon to corn dogs.) Remember, when you sear foie gras, be generous with salt, use a good pan, and most important, be prepared for a smoke show. Work fast and have a tray and tongs at hand before you start.
Yield Makes 1 sandwich
Number Of Ingredients 10
Steps:
- To make the maple mustard, bring the maple syrup to a boil in a heavy saucepan over medium-high heat and boil for about 6 minutes, or until the bubbles increase in size. Remove from the heat, let cool for about 3 minutes, then whisk in the prepared mustard, the mustard seeds, and the pepper. Let cool completely before using. Maple mustard stores well in a tight-capped container in the fridge for at least a couple of weeks.
- The best thing to have for this operation is one of those plug-in flat, nonstick griddles, the kind the tasting ladies have in the grocery store. You can cook your egg, bacon, and muffin on the griddle while you blast the liver on the stove top. Preheat the oven to 350°F (180°C); this is to keep the bacon warm after cooking or to blast the foie if need be. Turn on the griddle and set to medium-high heat. When the griddle is ready, cook the bacon until the edges are golden brown and lightly crispy, fry the egg over easy, and toast the cut sides of the muffin.
- Heat the oil in a frying pan over high heat. When the frying pan is superhot, add the liver and cook, turning once, until nicely colored. You want a good color on the foie gras, kind of like the skin of a roasted chicken. This will take only a minute or two total in a very hot pan. Remember to flip the liver away from you so you don't splash your belly. Carefully transfer the liver to a baking sheet. If the liver is still hard to the touch, put it in the oven for a minute or two. The fat that collects in the baking sheet (but not the fat from the frying pan) is good to drizzle on the muffin.
- Now build your sandwich: start with a muffin half, cut side up, and top it with the bacon, the egg, and the foie. Drizzle the stack with a little mustard, sprinkle with salt and pepper to taste, and top with the other muffin half.
More about "foie gras and jam sandwiches food"
FOIE GRAS SANDWICH RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Servings 4Estimated Reading Time 3 minsCategory Starter
MIREPOIX FOIE GRAS CLUB SANDWICH - FRANCE TODAY
From francetoday.com
Estimated Reading Time 2 mins
FOIE GRAS BREAKFAST SANDWICH RECIPE - HOUSE & HOME
From houseandhome.com
10 BEST FRESH FOIE GRAS RECIPES | YUMMLY
From yummly.com
8 AMAZING WAYS TO USE JAM OR JELLY IN SANDWICHES - THE …
From thespruceeats.com
FOIE GRAS CUBAN SANDWICHES RECIPE | JAMES BEARD …
From jamesbeard.org
PAN-SEARED FOIE GRAS RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
FRIED FOIE GRAS SERVED WITH A SPECIALTY JAM - CTV
From more.ctv.ca
10 BEST CHEESE AND JAM SANDWICHES RECIPES | YUMMLY
From yummly.com
FOIE GRAS PâTé ON BRIOCHE WITH RED ONION JAM - JULIA'S FOOD THERAPY
From juliasfoodtherapy.com
WHAT TO SERVE WITH FOIE GRAS? 7 BEST SIDE DISHES - AMERICAS …
From americasrestaurant.com
HOW TO SERVE FOIE GRAS: 13 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
FOIE GRAS VS SUBMARINE SANDWICH - IN-DEPTH NUTRITION COMPARISON
From foodstruct.com
FOIE GRAS ON SANDWICHES AND RED ONION MARMALADE
From dreamstime.com
WHAT TO EAT WITH FOIE GRAS
From thefoiegras.co.uk
TEA SANDWICH // FOIE GRAS - OH, HOW CIVILIZED
From ohhowcivilized.com
SEARED FOIE GRAS AND LINGONBERRY JAM ON BRIOCHE TOAST - GLUTEN …
From fooddiez.com
FOIE GRAS CLUB SANDWICH - RECIPELINK.COM - FIND LOST RECIPES
From recipelink.com
COUNTRY FRIED FOIE GRAS WITH TOMATO JAM - GUSTOTV.COM
From gustotv.com
TEA SANDWICH // FOIE GRAS | TEA SANDWICHES RECIPES, TEA PARTY ...
From pinterest.com
500 FOIE GRAS JAM PLATE STOCK PHOTOS - DREAMSTIME.COM
From dreamstime.com
BEST SEARED FOIE GRAS RECIPE WITH FIG JAM | SALT AND VANILLA
From saltvanilla.com
FOIE GRAS ON SANDWICHES RED ONION STOCK PHOTO (EDIT NOW) …
From shutterstock.com
FOIE GRAS CHEESECAKES WITH FIG JAM - BONNE MAMAN
From en.bonnemaman.ca
FOIE GRAS RECIPES - NYT COOKING
From cooking.nytimes.com
FOIE GRAS WITH JAM - 1 RECIPES | TASTYCRAZE.COM
From tastycraze.com
ED'S SEARED FOIE GRAS WITH ROASTED GARLIC ONION JAM - PLAIN.RECIPES
From plain.recipes
THE NEW YORK FOIE GRAS BAN SANDWICH | FOOD PERESTROIKA
From foodperestroika.com
HOW TO MAKE DC'S FAMOUS, “JUST CRAZY ENOUGH TO WORK” JAM AND …
From insidehook.com
TEA SANDWICH // FOIE GRAS | TEA TIME FOOD, TEA SANDWICHES, TEA ...
From pinterest.com
RECIPE: FOIE GRAS BREAKFAST SANDWICH | STYLE AT HOME
From styleathome.com
WHAT TO SERVE WITH FOIE GRAS? 8 BEST SIDE DISHES - EATDELIGHTS
From eatdelights.com
THE GREAT CLASSICS THAT BEST ACCOMPANY YOUR FOIE GRAS
From foiegrasgourmet.com
24 TEA SANDWICH RECIPES, TIPS, & HOW TO MAKE THEM AHEAD OF TIME
From ohhowcivilized.com
FOIE-GRAS-AND-JAM SANDWICHES - DINING AND COOKING
From diningandcooking.com
SEARED FOIE GRAS AND LINGONBERRY JAM ON BRIOCHE TOAST
From fooddiez.com
BEST FOIE GRAS TERRINE WITH CHERRY JAM | SALT AND VANILLA
From saltvanilla.com
FOIE GRAS AND JAM SANDWICHES RECIPE | EAT YOUR BOOKS
From eatyourbooks.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