Brioche Waffle, Seared Foie Gras, Vanilla Apples, ... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Enjoying Foie Gras while we still can - they are going to ban it in California in 2012! The brioche waffle is made by soaking the brioche rounds in egg and then cooking them on a waffle iron. If you don't like foie gras or don't have access to it, another option is to top the waffles with fried chicken tenders instead :-) Ingredients:
2 slices of foie gras, uncooked, lightly scored on one side |
2 thick slices brioche, cut into rounds |
2 eggs |
splash of heavy cream |
pinch of kosher/sea salt, cinnamon and nutmeg |
for blueberry sauce |
1 cup wild blueberries (frozen is fine) |
granulated sugar, to taste |
1/2 a cinnamon stick |
1 star anise pod |
3 cloves |
for the sauteed vanilla apples |
2 small gala or fuji apples, peeled and cored |
1 tablespoon unsalted butter |
granulated sugar, to taste |
1/2 a vanilla pod, split |
Directions:
1. Blueberry Sauce:
2. Make the blueberry sauce by combining all ingredients in a samll saucepan. Bring to a boil, reduce to a simmer and cook until sauce slightly reduces. Remove spices and keep warm.
3. Vanilla Apples:
4. In a saute pan, melt the butter and add sliced apples and vanilla bean. Saute until the apples are tender. keep warm.
5. Brioche Waffles:
6. heat up a waffle iron. Beat eggs in a shallow bowl, add cream, salt, cinnamon and nutmeg. Dip brioche rounds into egg mixture to moisten all the way thru. Place soaked rounds into waffle maker and cook, just as if making a waffle.
7. Seared Foie gras:
8. Just before servining, fry the slices of uncooked foie gras in a hot but dry nonstick pan. This is done quite quickly, or else the foie gras will melt. Fry on each side until nice and brown.
9. To Plate:
10. Take a spoonful of blueberry sauce and drizzle on each plate. Place waffle on each place, topping each with a slice of seared foie gras. Top foie gras with some of the apples and serve.
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