Seared Foie Gras And Lingonberry Jam On Brioche Toast Food

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.

More about "seared foie gras and lingonberry jam on brioche toast food"

FOIE GRAS ON TOASTED BRIOCHE & ORANGE - GREAT BRITISH …

6 slices of brioche loaf, 2, Slice some fresh foie gras approximately 1cm thick. Season it with salt and pepper and sear in a very hot pan on both sides quickly just to caramelise each side, 6 slices of foie gras, salt, pepper, 3, Remove …
From greatbritishchefs.com

See details

SEARED FOIE GRAS WITH PORT REDUCTION ON TOASTED BRIOCHE

INSTRUCTIONS. Cut foie gras into 1/2-inch pieces and season with salt and pepper. Place non-stick skillet over medium-high heat; drizzle in canola oil. Saute foie gras, a few pieces at a time, taking care not to overcrowd the pan, until …
From bigoven.com

See details

FOIE GRAS ON TOASTED BRIOCHE & ORANGE | RECIPE | FOIE GRAS RECIPE ...

May 25, 2014 - Magnificently rich foie gras is topped with sweet orange in this marvellous foie gras recipe by William Drabble. This foie gras recipe is a great starter. Pinterest. Today. …
From pinterest.com

See details

SEARED FOIE GRAS AND LINGONBERRY JAM ON BRIOCHE TOAST

Nov 8, 2011 - Seared Foie Gras and Lingonberry Jam on Brioche Toast. Nov 8, 2011 - Seared Foie Gras and Lingonberry Jam on Brioche Toast . Nov 8, 2011 - Seared Foie …
From pinterest.co.uk

See details

SEARED FOIE GRAS AND LINGONBERRY JAM ON BRIOCHE TOAST

Jan 9, 2019 - Seared Foie Gras and Lingonberry Jam on Brioche Toast. Jan 9, 2019 - Seared Foie Gras and Lingonberry Jam on Brioche Toast. Jan 9, 2019 - Seared Foie Gras and …
From pinterest.co.uk

See details

SEARED FOIE GRAS AND LINGONBERRY JAM ON BRIOCHE TOAST

Apr 24, 2017 - Seared Foie Gras and Lingonberry Jam on Brioche Toast
From pinterest.co.uk

See details

SEARED FOIE GRAS ON BRIOCHE TOAST WITH CHERRY SAUCE RECIPE

Lay the foie gras slices on top of the brioche. Seared Foie Gras with Port Reduction on Toasted Brioche. Toast the brioche rounds under the broiler until golden brown, about 1 minute per …
From recipegoulash.cc

See details

RECIPES/SEARED-FOIE-GRAS-AND-LINGONBERRY-JAM-ON-BRIOCHE …

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, …
From github.com

See details

SEARED FOIE GRAS AND LINGONBERRY JAM ON BRIOCHE TOASTS RECIPE | EAT ...

Can substitute challa bread for brioche bread and chicken livers for foie gras. Lingonberry jam topping can be made 2 days ahead and chilled. Toasts can be made 1 day ahead and kept in …
From eatyourbooks.com

See details

SEARED FOIE GRAS AND LINGONBERRY JAM ON BRIOCHE TOAST

Preheat oven to 400°F. Equipment you will use, Oven, 6, Cut foie gras into 1- by 1/2-inch pieces and season with salt and pepper. Ingredients you will need, Salt And Pepper, Foie Gras, 7, …
From fooddiez.com

See details