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Jenise

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Canned foie gras on toast

by Jenise » Mon Oct 23, 2017 3:04 pm

So I have some, and I was trying to come up with some elegant ways to serve it on toast that would be savory and not offensive to dry bubblies. IOW, staying away from the sweet jams. I'm wondering if a tomato confit might be an attractive counterpoint. Maybe a roasted cherry tomato with some herbs?

Just looked on the internet for recipes, thought maybe a brand carried on Amazon, like Rougie, would have a site chocked full. No, Rougie has a website but there are about three recipes on the whole thing.

Thoughts?
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Dale Williams

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Re: Canned foie gras on toast

by Dale Williams » Mon Oct 23, 2017 3:28 pm

maybe caramelized shallots or red onion?

I remember a passed canape once which was foie gras on toast topped with a sprinkle of candied nuts (not supersweet)
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Re: Canned foie gras on toast

by Jenise » Mon Oct 23, 2017 4:41 pm

Dale Williams wrote:maybe caramelized shallots or red onion?

I remember a passed canape once which was foie gras on toast topped with a sprinkle of candied nuts (not supersweet)


Both sound good. I've used caramelized onions on a blue cheese spread on toast and think that's a good idea. With the addition of vinegar, would have that acidity I think we'd need.

Hmmmm....
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Re: Canned foie gras on toast

by Christina Georgina » Mon Oct 23, 2017 10:16 pm

What about a dense, savory tomato aspic cut into small dice and mounded on top of the foie gras toast with a tiny dab of black garlic [ easier than black truffle to procure unless you have a source and no budget to meet ]
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Re: Canned foie gras on toast

by Jenise » Tue Oct 24, 2017 1:05 pm

Aspic! I *love* that idea. Very French.

Has me thinking of using little pastry cups. As a do-ahead, would be so easy, and the aspic wouldn't tumble off.
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Bill Spohn

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Re: Canned foie gras on toast

by Bill Spohn » Tue Oct 24, 2017 5:04 pm

A thread of roasted red pepper looks great - and you don't even have to roast your own, you can buy a jar of them. Same idea as aspic but less work and more flavour. Be sure to dry the pepper slices well before putting them on the FG or they'll go walkabout on you.

You might get to try this on Saturday - haven't decided between the red pepper (looks best) and capers (more mundane looks but a nice shot of salty flavour).

Wannabe a bit crazier? Snippet of dried cherry and a very light sprinkle of coarse salt.

Or you could make tiny little 'faces' with a slice of petit cornichon for the mouth and a couple of caper for the eyes. Or......
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Jeff Grossman

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Re: Canned foie gras on toast

by Jeff Grossman » Tue Oct 24, 2017 11:11 pm

Bill Spohn wrote:Or you could make tiny little 'faces' with a slice of petit cornichon for the mouth and a couple of caper for the eyes. Or......

Knock it off. She's looking for savory, not salacious. :lol:
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Re: Canned foie gras on toast

by Bill Spohn » Wed Oct 25, 2017 11:22 am

Jeff Grossman wrote:Knock it off. She's looking for savory, not salacious. :lol:


Hey - I said cornichon slices, not the whole gherkin..... :twisted:
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Re: Canned foie gras on toast

by Jeff Grossman » Wed Oct 25, 2017 11:40 pm

Bill Spohn wrote:
Jeff Grossman wrote:Knock it off. She's looking for savory, not salacious. :lol:


Hey - I said cornichon slices, not the whole gherkin..... :twisted:


Yeah, yeah, we know what men are thinking....

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