Monday, January 11, 2010

Foie Gras with Date Purée and Pomegranate

I'm always looking for unique hors d'oeuvres to serve at my next party because I take them very seriously. A hors d'oeuvres is a cook's first impression and you only get one chance. Make sure to capitalize on this opportunity and challenge yourself. If you want to take it easy, do a cheese plate or salmon lox but just make sure to get really good ingredients no matter what the recipe.

Foie Gras with Date Purée and Pomegranate

yield: Makes 32 hors d'oeuvres

In these spectacular cocktail-ring-proportioned bites, the date purée gives surprising depth to the silky richness of foie gras. Add pomegranate... more
  • 1/4 pound Medjool dates (packed 1/2 cup), pitted
  • 1/2 cup boiling-hot water
  • 1 tablespoon plus 1 teaspoon pomegranate molasses
  • 1 large brioche loaf or challah loaf (1 to 1 1/2 pound)
  • 1 (6 1/2-ounces) block foie gras, chilled
Garnish: pomegranate seeds (from 1 pomegranate) preparation

Soak dates in boiling-hot water (1/2 cup) in a bowl 10 minutes. Transfer dates with a slotted spoon to a mini food processor or a blender along with 1 tablespoon soaking liquid. Add pomegranate molasses and purée until smooth.

Preheat broiler.

Cut enough 1/4-inch-thick slices from brioche to cut into a total of 32 (1 1/2-inch) squares (without crust).

Broil brioche squares on a baking sheet 4 to 5 inches from heat, turning once, until pale golden, about 1 1/2 minutes total. (Watch carefully; brioche toasts quickly.)

Dip a sharp paring knife in hot water, then dry it and halve foie gras lengthwise. Cut each half crosswise into 16 slices (32 total), dipping and drying knife after each cut. Put each slice as cut on top of a brioche toast, then top with a small dollop of date purée and a few pomegranate seeds.


No comments: