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Article: Foie gras and peanut butter terrine with pickled Asian pears and cocoa caramel.(Recipe)
- Article from:
- Art Culinaire
- Article date:
- March 22, 2008
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Copyright informationCOPYRIGHT 2008 Culinaire, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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For the foie gras terrine:
1 1/2 pounds fole gras, deveined
1/4 cup Cognac
2 tablespoons Riesling
1 teaspoon pink curing salt
6 tablespoon peanut butter
Salt to taste
Freshly ground green peppercorns to taste
For the pickled pear:
1 tablespoon cubeb pepper, toasted
1 tablespoon allspice berries, toasted
1 cup water
1 cup rice wine vinegar
1/2 cup granulated sugar
1 1/2 teaspoons salt
1 Asian pear, peeled, cored and cut into small dice
1 cup fresh peanuts
For the pear paper:
3/4 cup pear puree
4 teaspoons confectioner's sugar
1/4 cup maltodextrin
1/2 teaspoon low-acyl gellan *
For the peanut soil:
1 cup peanut flour **
1/4 cup almond flour
1 1/2 ...
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