8549 foie verjus glaze Recipes

foie gras pate or mousse, cut into 4 pieces, eggs, whipping cream, black truffle , cut into slivers (optional), chopped fresh tarragon, chopped fresh italian parsley, firm white sandwich bread, toasted, buttered, quartered

glazed cinnamon apples, prep time : 20 minutes cook time: 3 hours makes 8 to 9 servings, reynolds slow cooker liner, granny smith apples, peeled, cored and cut in eight wedges, fresh lemon juice, granulated sugar, light brown sugar, flour, ground cinnamon, ground nutmeg, butter, melted, vanilla ice cream, crumbled oatmeal or ginger snap cookies (optional)

very thin slices rustic country-style bread (such as pain rustique), butter, melted, cherry balsamic vinegar or regular balsamic vinegar, mache (about 2 oz), fresh bing cherries, pitted, quartered, minced shallot, grapeseed oil, chilled block of foie gras (fattened duck liver), cut crosswise into 1/4-inch-thick slices

medjool dates , halved lengthwise, pitted, foie gras (goose or duck liver), fleur de sel, chopped fresh parsley

white verjus (juice of unripe fruits, primarily grapes) or 3 tbsp fresh lemon juice, tawny port, sugar, sherry vinegar, salt, black pepper, pure walnut oil, frisee (pale leafy parts only), torn into small sprigs (6 cups), belgian endives (3 or 4), trimmed and cut crosswise into 1/4-inch-thick slices (3 cups), radicchio , halved lengthwise, cores and coarse center ribs discarded and leaves torn into bite-size pieces (3 cups), thick) slices pain de mie , pullman loaf, or firm white sandwich bread, crusts discarded, chilled foie gras terrine , unmolded if necessary, fleur de sel or kosher salt to taste

foie gras, softened, salt, sugar, pink salt, five spice powder, brandy, port, heavy cream, sauterne reduction (reduced from almost 2 bottles of sauterne), veal demiglace, sheets gelatin , bloomed, eggs, egg yolks, salt and freshly ground black pepper, isomalt, grape instant drink powder (recommended : kool-aid), sable dough , or storebought shortbread cookies, peanut butter, water, chopped roasted peanuts, sheets bronze gelatin , bloomed, grape juice, end of 1 lobe foie gras, high-quality grape juice, red wine vinegar, salt, agar, foie gras, flour, for coating, duck fat, chopped roasted peanuts

foie gras, approx . 2 oz. each, salt and pepper, to taste, ripe pear, peeled and thinly sliced, butter, brown sugar, balsamic vinegar, cider or 1/4 cup apple juice, fresh rosemary , to taste

foie gras, cleaned, minced shallots, sliced exotic mushrooms , such as lobster, hedgehog, oyster, black trumpets, baby shiitakes, etc., salt, freshly ground black pepper, chopped garlic, veal reduction, butter, chopped fresh parsley leaves, mascarpone cheese, freshly ground white pepper, wonton wrappers

foie gras, eggs, chicken stock, salt and freshly ground black pepper, duck breast, cornstarch, dashi broth , recipe follows, mirin, light soy sauce, soy sauce, sugar, cornstarch, mixed with water to make a slurry, fresh wasabi, kombu (dried kelp), water, katsuo (dried bonito flake)

foie gras, butter, raw brown sugar, trockenbeerenauslese sweet wine , plus 1/2 cup, apple, peeled, cored , cut into 12 sections, apricots, cut in half , stones removed, grapes, red wine, mulberries, salt, freshly ground pepper, flour , for dredging

glazed winter vegetables, glazed to perfection and fat free, this root vegetable medley celebrates fall at its best., onions, peeled and quartered, carrots, peeled in 1 inch pieces, parsnip, peeled and in 3/4 inch pieces, glaze, orange juice, dark brown sugar, place onions , carrots and parsnips in steamer basket. use drip pan if 1 is provided with your steamer. fill water reservoir to medium and steam for 20 minutes or until vegetables are tender. meanwhile combine orange juice and brown sugar; stir well to combine. transfer cooked vegetables to a medium bowl. add sauce. stir to combine. serves 4.

glazed doughnuts , day old ( krispy kreme is good ), eggs, egg yolks, sugar , plus, sugar, vanilla, salt, cinnamon, nutmeg, whole milk, vanilla sauce, whipping cream, milk , plus 2 tbsp, sugar, cornstarch, butter, pure vanilla extract, nutmeg

foie gras pate, skinless, boneless chicken thighs, worcestershire sauce, sliced italian prosciutto, garlic powder , or to taste, salt and pepper to taste, corn oil

foie gras (hudson valley), butter, thick bread, toasted, roasted garlic and sweet onion jam, kosher salt, freshly cracked black pepper

active dry yeast, whole milk, warm, bread flour, sugar, salt, eggs, lightly beaten, unsalted butter, at room temperature, brioche bread (from recipe above), egg, milk, vanilla (optional), cinnamon (optional), sugar (optional), margarine or 1 cup butter, foie gras , medallions 1-inch-thick each, raw, fresh (never frozen), salt, fresh ground black pepper, butter, shallots, minced, assorted wild mushrooms, trimmed and wiped clean, port wine, duck stock or 1 cup chicken stock, fresh thyme leave, salt , to taste, fresh ground black pepper , to taste, minced black truffle, butter, diced wild mushroom, asparagus, late harvest riesling vinegar, dry red wine, salt , to taste, fresh ground black pepper , to taste, mache, washed, black truffle oil, brioche bread, fresh truffle , shavings (optional), coarsely ground high-quality sea salt

foie gras, olive oil, duck meat, cubed to 1-inch pieces, chopped onion, cumin, or more to taste, zucchini , brunoise, yellow squash , brunoise, carrots , brunoise, minced jalapenos, minced garlic, chopped tomato, rich duck stock, cooked white hominy, rinsed and drained, blanched sweet corn, chopped cilantro, limes, juiced, salt and pepper, to taste

goose foie gras, at room temperature, unsalted butter, at room temperature

butter, brown sugar, balsamic vinegar, sliced plums, foie gras (duck liver)