Moms Box Foie Gras Dumplings With Honey Shallot Syrup Food

MOM'S BOX FOIE GRAS DUMPLINGS WITH HONEY-SHALLOT SYRUP

Steps:

• To make the dough, bring the water to a boil. In a large stainless-steel bowl, combine the flour and salt. Slowly add the boiling water in 1/4 cup increments, mixing with chopsticks until a ball is formed and the dough is no longer too hot to handle. All the water may not be needed. Knead the dough on a floured work surface until it becomes smooth and elastic, 15 to 20 minutes. Form the dough into a ball, return it to the bowl, and cover it with a damp cloth. Allow the dough to rest for 1 hour. To form the wrappers, add more flour to the work surface. Divide the dough in half. Shape 1 portion into a log and roll it back and forth under your palms to make a thin sausage shape measuring about 1-inch in diameter. Cut into 1/2-inch pieces. One by one, stand each piece on end, flatten the piece with your palm, and rollout to form a circular wrapper about 3 inches in diameter and 1/16-inch thick. Repeat with the remaining dough. To fill the dumplings, place about 1/2 teaspoon of the filling in the center of each wrapper. Avoid getting filling on the edges of the wrapper, which would prevent proper sealing. Place another wrapper on top pressing down around filling to remove excess air. Crimp the edges together. Continue with remaining filling and wrappers.
• For the filling: In a food processor, puree the chicken until smooth then add the goose liver, foie gras and egg and puree until smooth again. Do not over puree as it could break the filling. Remove from processor and fold in the chives. Season. Steam dumplings in a steamer or steamer basket for about 15 minutes or until cooked through. Remove and keep warm until serving. Meanwhile, in a medium non-reactive saucepan, coat lightly with oil and caramelize the shallots. Deglaze with both vinegars and reduce by 80 percent. Add honey and check for seasoning. Keep at room temperature.
• PLATING Zig-zag syrup on a plate and top with dumplings.
• BEVERAGE Brut Rose Champagne, Schramsberg
• Mom's recipe for dough: .

SAUTEED FOIE GRAS WITH CIPOLINI ONIONS, NASHI PEAR, AND WORCESTERSHIRE SAUCE

Steps:

• Dice the Nashi pears and place into a saucepan with the white wine, sugar, pinch of salt, and enough water to cover pears. Bring to a boil, cook for 5 minutes, remove and cool.
• Preheat the oven to 350 degrees F.
• Peel the cipollini onions, leaving the root intact, and arrange so that they sit tightly yet flat on the bottom of a pan. Add the honey, olive oil, and 1 ounce of Worcestershire sauce, cover with aluminum foil and roast for 10 minutes or until tender.
• Heat a nonstick saute pan over medium-high heat. Season the fois gras, and saute on each side until golden brown on the outside and soft and creamy on the inside.
• In a separate pan, heat the Nashi pears with the orange confit and the cipollini onions. Finish with the basil leaves and place a small pile in the center of each plate. Place the fois gras on each plate and add the sauce on top of each fois gras.