1571 gras winter Recipes

chopped onion, vegetable oil, shredded swiss cheese, milk, mashed cooked winter squash, eggs, salt, pepper, ground nutmeg

king arthur unbleached all-purpose flour, sugar, baking soda, ground allspice, baking powder, salt, eggs, canola oil, vanilla extract, frozen cooked winter squash, thawed, mashed ripe bananas (about 2 medium), chopped walnuts

king arthur premium 100% whole wheat flour, raisins, baking powder, baking soda, ground cinnamon, salt, egg, pureed cooked winter squash, buttermilk, honey, butter, melted

eggs, frozen cooked winter squash, thawed, butter, melted, brown sugar, salt, grated orange peel, ground nutmeg, pepper

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

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

low-salt chicken broth, beef broth, dry red wine, seedless red grapes, golden brown sugar, worcestershire sauce, drained wild cherries in syrup (such as amarena), trimmed boneless veal strip loin, olive oil plus more for brushing, chopped fresh rosemary plus whole sprigs for garnish, chopped fresh thyme plus whole sprigs for garnish, cooked duck foie gras , cut lengthwise into 1/4-inch-thick slices (optional)

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

brioche or challah loaves, crusts removed, unsalted butter, olive oil, freshly ground black pepper , or to taste, fresh lemon juice, lingonberry jam or spread, fresh foie gras or cleaned chicken livers (see cooks notes)

medjool dates (packed 1/2 cup), pitted, boiling-hot water, pomegranate molasses, brioche loaf or challah loaf (1 to 1 1/2 lb), foie gras, chilled, garnish: pomegranate seeds (from 1 pomegranate)

whole raw grade a duck or goose foie gras at room temperature, cleaned and deveined, kosher salt, freshly ground white pepper, sauternes or 3 tbsp armagnac, toasted slices of pain de mie (dense white sandwich loaf) or baguette

mashed cooked winter squash, shredded swiss cheese, butter, melted, heavy whipping cream, salt, pepper, dried thyme, eggs, separated

mashed cooked winter squash, sugar, raisins, eggs, beaten, nonfat dry milk powder, orange juice, butter, melted, salt

active dry yeast, warm milk (110o to 115o), king arthur unbleached all-purpose flour, king arthur premium 100% whole wheat flour, mashed winter squash, sugar, butter, softened, salt

chicken, unsalted butter, shallot, minced, dry white wine, heavy cream, sea salt (fleur de sel), freshly ground black pepper, fresh thyme, lemon verbena, cardamom pods, chicken legs (reserved from chicken above), foie gras, caul fat, baby leeks, trimmed, asparagus spears, trimmed, butter, minced thyme leaves, minced shallots, summer truffle, fine herbs pluches ( chervil, parsley, thyme, tarragon, and chives), fleur de sel, for garnish, chicken jus (reserved from cooking), red wine reduction, port wine reduction, foie gras fat (from rendering)

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

magret duck breast halves, salt and freshly ground black pepper, canola oil, port , for deglazing pan (optional), foie gras and sweet corn custard, recipe follows, fresh foie gras, cut into 3/4-inch cubes, eggs, heavy or whipping cream, milk, ears sweet corn, blanched and kernels removed from cobs, about 3 cups, scallions, finely chopped, masa harina or yellow cornmeal, chopped fresh thyme, salt, cayenne pepper, freshly grated nutmeg, unsalted butter, fine dry bread crumbs , for dusting ramekins

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