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Pate Brise
Lemongrass-Crab
Quiche
Five Spice Apple Pie
Foie Gras-Leek Tart
Sara Moulton’s Asparagus Parmesan Pastry Rolls
WINE
NOTES
Veuve Clicquot Demi-Sec:
The Demi-Sec is a slightly off-dry style of champagne that is full of
creamy fruit flavors. Great both as a dessert wine or with spicy Asian
cuisine. A great pairing is with the foie tart as the extra body and
sweetness help highlight the foie and caramelized leeks. Half bottles of
champagne are ideal for small groups as they are more likely to be
finished before they go flat.
Joseph Voillot Bourgogne Rouge:
Burgundy is known for its great villages such as Gevrey Chambertin,
Mersault but not all wine makes ‘the cut’ to be labeled from a village.
This is usually great wine, if you are buying it from a trusted producer.
This particular wine is very fruit forward and full of cherries, rose
petals and earthy notes. Great with rich dishes as it is light and
refreshing.
Machiatto: Italian for an
espresso with foam, the addition of a small amount of foamed milk helps
smooth out the bitterness while still providing a dose of pure coffee
flavor. |
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Foie
Gras-Leek Tart
Makes 6 3-inch tarts
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2 leeks, halved, cut into
1/2-inch pieces, soaked and spun dry
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10 ounces heavy cream
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4 ounces foie gras (grade B
or C), picked and broken into small pieces and chilled
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3 eggs
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1 teaspoon white truffle oil
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2 tablespoons chopped chives
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Kosher salt and freshly
ground black pepper
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6 3-inch blind baked pie
crusts
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1 small head frisee tossed in
lemon juice and drizzle of extra virgin olive oil
In a sauté pan coated lightly with
oil over high heat, sauté the leeks and season with kosher salt and
freshly ground black pepper. Place in refrigerator until well chilled.
In a food processor fitted with a sharp blade, blend the cream and foie
gras at a high speed. Add the eggs and truffle oil, pulse until combined,
and transfer to a chilled bowl. Add the chives and chilled leeks and
season with kosher salt and freshly cracked black pepper. To check flavor,
put a small amount of custard in a coffee cup and microwave for 10
seconds. Fill the tart shells and bake at 325 degrees for a convection
oven (350 degrees for a standard oven) for 15 to 20 minutes or until a
tester comes out clean. Do not overcook. Serve with frisee salad.
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