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Preheat the oven to 250 degrees.
Place foie gras in a small baking dish, cover with foil, and render in the oven for 10 minutes (some of the fat will have melted out so it resembles softened butter).
Meanwhile, bring water to a simmer in the bottom half of a double-boiler. In the top bowl of the double-boiler, whisk together the sugar and egg yolks off the heat. Whisk in the port and place the bowl on top of the simmering water. Whisk continually until the mixture thickens and forms a long, thick stream, like a ribbon, when you lift the whisk, 5 to 6 minutes. Transfer to a food processor.
With the food processor running, slowly add the foie gras (both the solids and rendered fat). Add the butter 1 piece at a time. Continue to run the food processor until all the butter is incorporated before slowly pouring in the cream. Watch very carefully and as soon as it begins to look thick, stop the machine. (Due to the high fat content, it can turn to butter if it is churned too much.) Pour the mixture through a fine-mesh strainer into a bowl. Immediately pour the mixture into an ice cream machine and freeze according to the manufacturer’s instructions. Store in an airtight container in the freezer for up to 2 weeks until ready to use.
Hudson Valley Foie Gras PB&J Ice Cream
My husband loves foie gras. And I mean really loves it. So much so that he insisted we serve it to our guests at our wedding. Me? Not so much. Foie gras is rich, fatty and melts in your mouth. It’s a unique flavor that people tend to love or hate.
If you’re a fan of foie, do I have an ice cream recipe for you! On a recent cold Sunday, K and I found ourselves with no plans. I haven’t made homemade ice cream in a while, so I started getting ready to go grocery shopping to pick up some supplies. But what flavor should I make? K was feeling creative. “How about foie gras ice cream?” he asked. We had tried foie gras ice cream in Hong Kong once, and K wanted me to try it at home. Not one to back down from a cooking challenge, I hit up Google for some inspiration.
K always keeps a big supply of foie gras in our freezer, which he buys directly from Hudson Valley Foie Gras. When you see foie gras on the menu at any of the top restaurants in the U.S., there is a good chance it comes from Hudson Valley. Foie gras itself can be controversial, but Hudson Valley is committed to careful and transparent processes. You can even schedule a visit to their farm in Upstate New York — and take photos!
Foie gras is often served with fruit, or fruit preserves, so that got me thinking about peanut butter and jelly. There are many great recipes for peanut butter ice cream out there, so I used some for inspiration and took plenty of creative license!
This recipe is egg-less, but it still isn’t the easiest of recipes. First, you heat the milk and cream with the sugar until it’s dissolved. You cook the foie gras, then use a blender to blend it completely with the ice cream base.
Once the ice cream is ready, you layer it with swirls of jam. I would recommend high-quality jam here. Homemade would be ideal! While I love dear old Smuckers, I just don’t think gelatinous jelly would do well here.
Foie Gras PB & J Ice Cream
- One slice of frozen Hudson Valley foie gras (2 oz.)
- 1.5 cups light cream
- 1 cup milk
- 1 cup peanut butte
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup runny jam (if it’s too thick to pour, heat with tablespoon or two of water and a pinch of sugar)
- In a medium saucepan, combine the cream, milk, and sugar. Bring the mixture to a simmer over medium heat, and cook until sugar dissolves.
- Remove from heat and mix in the peanut butter, vanilla, and salt. Chill the mixture in the fridge for 1 hour or until cool.
- Meanwhile, cook the foie gras. You could grill it, but I had K sear it on the stove and finish in the oven.
- Pour the ice cream mixture and foie gras into a blender and blend until completely smooth and frothy. Pour mixture into ice cream maker and freeze per the manufacturer’s directions. If you’re using a Cuisinart, this means 1) turn on your machine, 2) slowly pour mixture in, and 3) leave the thing alone for 15 minutes or so.
- In an airtight container, layer the ice cream with thin layers or drizzles of jam. When you’re done, you can take a wooden skewer or think knife and make a couple swirls. You can find more tips about making swirls (plus photos!) in this article. Freeze for at least an hour before serving.
The verdict?This was some rich, fancy ice cream! While the foie gras flavor wasn’t as prominent as I’d expected, it did seem to deepen the taste of the peanut butter. We could taste the foie gras when we thought about it, but we’re not convinced that we could have named the flavor if we didn’t know what it was. The ice cream base wasn’t very sweet, but the jam swirl brought a sugary punch. I’m glad that I sprung for the fancier, expensive mixed berry jam, as it brought another level of sophistication to the dish. Look at that red color! Overall, this ice cream was smooth, thick, and complex. If you have a foie-gras fan in the family, you should make this ice cream for a special occasion!
Italian foie gras with anchovy ice-cream
Italian foie gras
300 g of fresh cream
80 g of purified chicken livers (remove the bile, which might give them an unpleasant flavour) braised gently in a pan
80 g of Carmagnola grey rabbit livers, braised gently in a pan
5 egg yolks
1 whole egg
2 spoonfuls of cocoa powder
Piedmont hazelnut essence
170 g of fresh cow's milk
50 g of fresh anchovy fillets cut into cubes
45 g of fine sugar
40 g of fresh cream
20 g of extra virgin olive oil
15 g of dextrose
2 g of soya lecithin
2 g of stabiliser
Italian foie gras
Filter the livers through a very fine sieve and place the mass obtained in a large terrine. Add the rest of the ingredients and sieve through the Chinoise sieve. Spoon into moulds and steam until the mixture solidifies (but is soft in the centre).
Combine and blend the ingredients. Pour into the ice-cream maker and process.
Foie Gras Ice Cream?
Ice cream flavored like caramel salt, coffee, and deep chocolate at Delicieuse practically made westsidegal levitate.
angelatmytable seconds the rave, having tried other flavors like strawberry and maple before settling on Chocolate Millionaire (rich, natch, and dark without being bitter) a mixed-berry sorbet made with absolutely fresh fruit and the standout, coconut–goat milk. The flavor is full, smooth, and fragrant without being overly sweet.
Hours are limited but may expand this summer. It’s a bit pricey, too, at $3 a scoop.
angelatmytable’s favorite for value, taste, and inventiveness is Scoops, where owner and chief ice creamer Tai Kim has had a burst of creativity lately: foie gras and sweet cream, champagne and Asian pear sorbet, and extra-virgin olive oil and sea salt mousse.
Olive oil is one of the best flavors djquinnc has ever had at Scoops, while the foie gras is subtle … maybe too subtle. Worth a try.
Milk is a real find for a dairy lover, says Pei, who discovered the banana butterscotch ice cream bar on a recent visit. The ice cream is fluffy and creamy, with intense banana flavor. The butterscotch is thin, crispy, and buttery, with shards of almonds. The cost for one big bar: $3.
The owner of Cafe Lucca is devoted to the art of making gelato, often concocting ice cream into the wee hours of the night, says OCBites. As for running a restaurant, it’s not so much his thing.
Das Ubergeek encountered some seriously clueless service and a mediocre caprese sandwich (good filling, crappy tough French roll). Still, he says, the gelato is really good, and so are the madeleines and even an espresso, properly made with good crema.
2503 Artesia Boulevard, Redondo Beach
Scoops [East Hollywood]
712 N. Heliotrope Drive, Los Angeles
Milk [Central City]
7290 Beverly Boulevard, Los Angeles
Cafe Lucca [Orange County]
106 N. Glassell Street, Orange
Foie gras ice cream
Faur’s caviar, foie gras and Roquefort flavours accompany dishes at his restaurant and inspire menus at a range of highly-regarded establishments elsewhere in France.
“I began making savoury ice creams in 2002, just to see how it would go, and I told myself it was the way to go,” said Faur, 39, the son and grandson of ice-cream makers.
Faur’s menu offers all kinds of colours and combinations, a hotch-potch to surprise the tastebuds and flood the palate with a harmony of flavours &ndash beef with Roquefort ice cream, duck breast ravioli with foie gras ice cream, young pigeon and foie gras with truffle ice cream, and sea bream with caviar sorbet.
On meat or fish, the frozen cream melts like a sauce. At Temptations, his restaurant at Saint-Girons in the Ariege region in southwest France, most diners sample it straight from a spoon dipped into the plate.
He now offers a menu with hundreds of flavours: champagne, mustard, ginger, lavender, liquorice, avocado and saffron as well as the classic vanilla, chocolate and strawberry.
In Lyon in 2007, his foie gras ice cream won him a top international award for innovation.
“It’s innovative. It can be shocking, but 95 percent of customers love it,” said chef Jean-Marc Granger, who hails from a Michelin-starred restaurant, a man who has the waistline for the job and a gourmet’s grin.
Unique manufacturing process
Faur lays claim to a manufacturing process he says is unique in France, and Europe. To create a high quality delicacy, he says he is rigorous in his choice of fruit and other ingredients and uses only unpasteurised full cream milk from a nearby farm.
Each day in the afternoon, Cecile Soucasse-Bareille delivers only milk taken fresh from the cows that morning.
The success of Faur’s ice creams has also been good business for this dairy farm which is guaranteed to sell half its output, a godsend for an industry in crisis.
“Ninety-nine percent of ice creams aren’t made from milk, but from milk powder and water. Here we go for quality, in the traditional fashion. The big companies make edible products for the least cost.
“Us, we take two days to make an ice cream them, two hours,” said Faur.
His latest creation is wasabi ice cream from the Japanese condiment, and in the meantime he is working on anchovy.
“We tried porcini mushrooms and bethmale (a local cheese) but it wasn’t satisfactory,” said Faur, a big man with a round face who honed his craft in Paris, at the Lenotre and Bellouet schools.
For next year, rather than an original new flavour, Faur said he is planning “a worldwide innovation” &ndash a sorbet containing 95 percent fruit.
A Foie Gras Candy Bar? The Carnivorous Dessert Trend
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Foie gras and pâté for dessert? It’s not uncommon to see these delicacies pop up on tasting menus and beyond as a savory-meets-sweet joyful ending to an eventful meal. At Chicago’s Temporis, chef Sam Plotnick’s foie gras ice cream combined with a canelé, black sesame, Sauternes, and passion fruit proves to be a winning combo. There’s something to be said about pairing perfectly textured, salty meat dishes with all things sweet.
Taking it a step further, chefs are pushing the boundaries of sweet and salty in a whole new way—in the form of candy bars. And it makes perfect sense. When fused with chocolate, caramel, and other sinful confections, you’re looking at one of the most alluring bites your palate will ever encounter. Imagine a crunchy, chewy Take 5 candy bar with foie gras in the center. Yes, thankfully, this does exist. And it’s everything you’d expect.
Here, where to nosh on these playful creations right now.
RoisterIn Chicago, Roister’s chef, Andrew Brochu, takes inspiration from a Take 5— a milk chocolate candy bar chock-full of pretzels, caramel, peanuts, and peanut butter—for his much-hyped-about foie gras candy bar. “I adjusted the recipe to make it taste great with an addition of foie,” he says.
Geraldine’s at Kimpton Hotel Van ZandtChef Stephen Bonin of hip Austin, Texas, eatery Geraldine’s added a Pig Face Candy Bar to his menu, mainly “because it’s fun,” he jokingly tells us. The meat candy trend is a way for chefs to get creative, while at the same time “making the taste buds dance.” Cheekily named, the starter is composed of a country-style pâté (made of pig heads) brûléed with raw sugar, served alongside house-made cheese crackers, chow-chow, and Dijon mustard. “We are at full production speed to keep up with the demand,” Bonin says of the confection, which was partly inspired by his grandmother’s cooking. Glimpse around the restaurant on any given day and you’ll find at least one, if not two, orders of the sweet, spicy starter on each table.
McCrady’sThe Whatchamacallit, a popular candy bar born in the late 1970s, makes a modern comeback at McCrady’s (not to be confused with the tavern) in Charleston, South Carolina—a no-brainer when visiting the Holy City. “Sean [Brock] loves both the Whatchamacallit candy bar and foie, and we wanted to find a way put them together,” notes pastry chef Katy Keefe of the aptly named Foiechamacallit creation. “The salty, rich cured foie works really well enrobed in peanut chocolate with a base of puffed Carolina Gold Rice and caramel.” Book in advance to get into Brock’s intimate, 18-seat, tasting menu–only venture, where unexpected is the name of the game.
Foie Royale – A Culinary Sensation
Foie Royale is an ethical alternative to traditional foie gras, delivering the same decadent taste and texture – but without forced feeding. The result is a product that tastes as good as traditional foie gras, with the same melting behaviour, but created using modern technology not the traditional methods that many find unacceptable.
Foie Royale is presented in a block or a jar and, as it has been cooked during the manufacturing process, can be eaten straight from the fridge – although it is at its best after 15 minutes resting. Foie Royale can be cooked in the normal way – pan-fried, poached or roasted – or blended to bring the flavour into a variety of other dishes such as ice cream.
10 Unusual Foie Gras Dishes
A staple of French cuisine, foie gras has become infamous as an extremely versatile ingredient for both sweet and salty dishes. It’s in North America in particular that more and more restaurants, bakeries and delis are using the fatty liver delicacy for a variety of unconventional dishes, as well as inspiring multiple entries on amateur websites which host recipes involving foie gras online. Here are 8 examples of some of the more unusual dishes created using the luxurious ingredient:
Foie Gras Milkshake
Created by Richard Blais, winner of U.S. TV show ‘Top Chef All-Stars’, Blais debuted the milkshake at his restaurants to combine fine dining with accessibility. Described as tasting of amaretto, vanilla and chocolate, the decadent milkshake was adopted and served in restaurants in Georgia and Alabama.
Foie Gras Bubblegum
With each pack offering 22 goose liver flavoured gumballs, Foie Gras Bubble Gum is an ideal alternative for those who don’t know where to buy foiegras locally. The gourmet gum contains artificial liver flavouring and apparently goes well with a glass of burgundy.
Foie Gras Ice Cream
Earlier this year Brooklyn-based ice cream company Odd Fellows, known for its eccentric flavours such as Chorizo Caramel Swirl and Beet Pistachio Honey Goat Cheese, unveiled its latest flavour featuring the culinary delight of foiegras. The super-rich foiegras, peanut and cocoa caramel ice cream sold for $5.50 per scoop and sold out in 2 days, with customers describing it as “wonderfully wacky”.
Foie Gras Profiteroles
Mixed with ice cream and served with caramel or dark chocolate, using foiegras in the famous dessert delicacy is common in both France and in the United States. Proving rich and decadent, the choux pastry dish is also the most famous offering from Oregon-based gourmet restaurant Le Pigeon, which also serves foiegras as vinaigrette with couscous.
Foie Gras Cocktails
The ‘Foie-dka’ cocktails consists of hazelnut liquer, strawberry, basil and vodka infused with foiegras, originally created in California at local restaurant Alexander’s Steakhouse to kick-start a special evening of culinary delights inspired by the liver dish.
Foie Gras Pizza
Pizza chain Dominos released an exclusive Prestige Quattro pizza in Japan last year, where for $50 customers could enjoy foiegras as well as snow crab, beef stew and shrimp gratin as a topping alongside mozzarella. Other creations from the unconventional Japenese Dominos menu included shrimp with white sauce and sliced potatoes with mayonnaise.
Foie Gras Macarons
What’s better than one French delicacy? Clearly two, as foiegras is a popular choice to pair with chocolate when making the infamous French sandwich cookie. These macarons can be found in many French patisseries, but have also appeared in other international outlets such as the Cake Club in the Philippines.
Foie Gras Cotton Candy
Costing $5 a stick, Foie Gras cotton candy was originally served at a restaurant called The Bazaar in West LA, where it was placed on a stick and covered with vanilla spun sugar to create a truly decadent dish for diners.
Foie Gras Donut
Known as the “Foie Bomb” in California, the original foiegras-filled doughnut premiered earlier this year to celebrate National Doughnut Day at renowned bakery Psycho Donuts. Using a mousse made from the fatty ingredient, it was combined with honey, fig, sage and sea salt.
Foie Gras Cheesecake
Served with hibiscus gel and vanilla crumble, foiegras cheesecake was a seasonal dish served in California at the Haven Gastropub for two years, providing the dessert with a silky smooth texture.
Ann is a professional cook who loves to occasionally write articles on food and drinks.
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- 1 entire Grade A or Grade B fresh foie gras, about 500 to 750 grams
- 75 grams salt
- 25 grams sugar
- 12.5 grams pink curing salt (optional)
- 10 grams white or black pepper
- 2 to 3 tablespoons brandy (such as Cognac)
Let foie gras rest at room temperature for about 45 minutes before starting to clean. Split foie into two separate lobes with your hands. Working one lobe at a time, using a paring knife or small offset spatula and a pair of tweezers, carefully remove all the veins from the center of the liver, following the instructions in this slideshow. Discard veins and repeat with remaining half. Return foie gras to the refrigerator.
Combine salt, sugar, curing salt, and pepper in a spice grinder and grind into a fine powder.
Weigh foie gras, then weigh out exactly 2.5% of the foie gras' weight in spice mixture. For example, for a 500 gram piece of foie gras, you should have 12.5 grams of spice mixture (500 grams x 2.5%). Set aside remaining spice mixture for future use.
Lay a triple layer of plastic wrap, 12 by 18-inches on a cutting board. Remove foie gras from refrigerator and transfer to plastic wrap, exterior membrane-side down. Carefully butterfly with your fingertips, spreading the foie gras out and pushing it into shape with your hands until it forms a rough 9- by 9-inch square of even thickness.
Place half of weighed spice mixture in a fine mesh strainer and sprinkle evenly over top surface of foie gras. Sprinkle with half of cognac. Lay a piece of plastic wrap on top and carefully flip. Peel of plastic wrap from what is now the top, and sprinkle with remaining spice mixture and cognac. Flip back over and remove top piece of plastic wrap to expose surface again.
Slide foie with plastic on top of a bamboo sushi rolling mat, adjusting it so the bottom edge of the foie is flush with the bottom of the mat. Fold the trailing plastic wrap underneath. Carefully start rolling foie, using bamboo mat to keep it nice and tight until a complete cylinder is formed. Pull back tightly on bamboo to tighten cylinder.
Lay out a quadruple layer of cheesecloth about 16 inches wide by 2 feet long. Roll foie gras off of plastic onto the cheesecloth a few inches from the bottom edges. Carefully roll foie in cheesecloth, pulling back as you go to keep it very tight and even.
Twist ends of cheesecloth and secure one side with a short piece of twine. Secure other side with a 3-foot piece of twine. Twist twine around end of cheesecloth to tighten the roll, making the torchon shorter and shorter with each twist. Tighten until you see foie fat starting to leak out around the edges of the torchon and it has the consistency of a bike tire. Tie off cheesecloth
Hang torchon from a refrigerator rack for at least 1 day and up to 3.
Bring a large pot of water to 160°F (bubbles should just begin to appear on the bottom of the pan. Prepare a large ice bath. Submerge foie torchon for 2 minutes, then transfer immediately to ice bath. You should see little droplets of fat forming on the surface. Let rest for 10 minutes, then transfer to a triple layer of paper towels and roll to dry carefully.
Repeat the tightening step, using more twine to twist and shorten the ends of the torchon until the entire thing starts to show signs of leaking fat. Hang in refrigerator for at least 1 more night and up to 3.
Slice off ends of torchon through the cheesecloth (eat these ends for yourself), then unwrap the center portion. To serve, slice into disks. For better presentation, use a round pastry cutter to trim oxidized edges off of foie. Sprinkle with coarse salt, and serve with toast, preserves, or dried fruits.