Peanut Butter And Jelly Foie Gras Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
• In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
• Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

Steps:

• Pass the softened foie gras through a tamis or fine mesh sieve into a large bowl. Mix the salt, sugar, pink salt, five spice powder, brandy, and port into the foie gras. Divide evenly among three vacuum-sealed bags, each weighing about 9 ounces each. Let cure in the refrigerator for at least 2 days.
• To make the smoked foie gras custard:
• Remove the foie gras from one of the vacuum-sealed bags. Place it in a slotted pan. Light 2 pieces of fig wood over a burner, set the smoking branches in a large roasting pan, and place 4 large ring molds or ramekins in four corners of the pan. Set a wire rack on top of the molds, and a bag of ice on the wire rack. Finally, put the slotted pan over the ice and cover it quickly with tinfoil. Let it cold-smoke for 30 minutes.
• Preheat the oven to 350 degrees F.
• Heat the cream, reduced sauterne, and veal demiglace in a saucepan. In a blender, emulsify the smoked foie gras and bloomed gelatin. Transfer to a bowl and chill completely. Whisk in the eggs and yolks. Adjust the salt and pepper if needed. Pour into ramekins. Set the ramekins in a roasting pan lined with towels and filled with 1/2-inch of water. Bake about 25 minutes, rotating the pan halfway. Let cool.
• To make the grape tuile:
• Preheat the oven to 350 degrees F. In a coffee grinder, grind the isomalt, grape instant drink powder, and sable dough together. Sift onto a silicone-lined baking sheet. Bake for 5 to 6 minutes. While still warm cut into rounds.
• To make the mille feuille:
• Bring the 2 remaining vacuum-sealed bags of cured foie gras to room temperature. Fill two small flat pans of equal size with the foie gras. Smooth the tops, and keep refrigerated as you prepare the other components.
• In a pot, combine the peanut butter, water, and peanuts. When it's warm, add 4 sheets of the bloomed gelatin. Set aside. In another pot, heat the grape juice and add the remaining 4 sheets of gelatin. Set aside.
• Smear the peanut butter gelee atop one of the sheets of foie gras, and carefully place the other sheet of foie gras on top. Press down gently to adhere the two sides. Refrigerate until cold. Pour the grape gelee mixture over the exposed layer of foie gras and let set. Refrigerate. Slice into small squares using a hot knife.
• To shave the foie gras:
• Chill the end piece of the foie gras lobe very well and slice on a deli slicer very thin. It will curl up into small tubes. Set aside in the refrigerator.
• To make the grape gel:
• In a saucepan, bring the grape juice to a boil and reduce until concentrated and very flavorful, and reduced by about one-quarter. Season with vinegar and salt, to taste. Measure the liquid. For every 100 milliliter (3.4 ounces) of liquid, use 1 gram (scant 1/4 teaspoon) of agar. Add the agar to the liquid and bring to a boil while whisking. Let set up in cooler. Once it's set, blend the gelee until thick, adding grape juice to thin it, if needed. Adjust the seasoning.
• To sear the foie gras:
• Coat the foie gras with flour. In a small saute pan, melt the duck fat and sear the foie gras. Top with the peanuts.
• To plate, arrange each component on a plate.

Steps:

• Combine foie gras and butter in a food processor and blend until creamy. Serve immediately with water crackers.

Steps:

• Place the liver in a large bowl, and pour the milk over it. Cover and set aside at room temperature for 1 1/2 to 2 hours. You want the liver to soften and to look and feel like a giant piece of Silly Putty. When you have that consistency, take the liver out of the bowl, put it on paper towels, and pat it dry. Throw out the milk.
• Preheat the oven to 325°F (165°C). Put the cream in a small saucepan and place it over high heat.
• Now, here's the weird part: Using a table knife, split the liver in half lengthwise. There will be veins and nerves and bile ducts. Basically, anything you see that is red or green should be taken out. It's not a big deal if you don't remove it all. Just get what you can. Pat both halves dry.
• Cut the liver into cubes. The smaller they are, the easier on your blender or food processor. Put the cubes in a large, wide bowl; add the brandy, sugar, and a healthy sprinkle each of salt and pepper; and turn the cubes gently to coat them on all sides.
• Put the cubes in a blender or food processor and pulse until the cubes are all gone and you are left with a creamy consistency. Add the egg yolks and whole eggs. The cream will be at a boil by now, so take it off the burner. You want to pulse for about 10 seconds, add some cream, pulse for 10 seconds more, add a little more cream, and then pulse again. Continue like this until all the hot cream is added and the liver is smooth and creamy, like a frothy McDonald's milk shake.
• Pour the liquid liver through a coarse-mesh sieve into a bowl with a spout or a large measuring pitcher. You need to strain out any nasty bits you may have missed before. Divide the mixture evenly among 10 to 12 ramekins or jam jars, 1/2 cup (125 ml) each. Select a baking dish just large enough to hold the ramekins without touching (you may need to use 2 baking dishes or bake the parfaits in batches), and line the bottom with a double layer of paper towels. Place the ramekins in the baking dish.
• Pull out the oven rack, put the baking dish on it, pour the boiling water into the baking dish to reach about halfway up the sides of the ramekins, and push in the oven rack. Bake for 25 minutes, then pull out the oven rack and lightly shake the ramekins. If the liver wobbles stiffly, you're ready. If not, push in the rack and bake for another 5 to 8 minutes, then test again.
• When the parfaits are ready, remove them from the baking dish and let them cool to room temperature. If you are using the truffle shavings, arrange some on top of each parfait. Cover the parfaits and refrigerate until chilled. Top with the jelly as directed, then re-cover and return to the refrigerator as directed. The parfaits will keep for up to 4 days. Remove from the refrigerator about 10 minutes before serving with the toasted brioche.
• Bloom the gelatin sheets in a bowl of cool water to cover for 5 to 10 minutes, or until they soften and swell.
• In a small pot, combine the wine, water, maple syrup, and vinegar over medium heat. When hot, remove from the heat. Gently squeeze the gelatin sheets, add to the wine mixture, and whisk until completely dissolved.
• If using for the parfaits, spoon a thin layer of the warm liquid over each chilled parfait and refrigerate for 15 minutes to set the jelly. The layer should be 1/8 inch (3 mm) thick. If not using for the parfaits, pour the warm liquid into a jar with a tight-fitting lid and refrigerate. It will keep for up to 7 days. When serving this jelly on a plate, we press it through a ricer to give it a mound of kryptonite appearance.

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Combine the flour, salt and baking soda; gradually add to creamed mixture just until combined. Stir in oats and peanuts (mixture will be crumbly)., Press half of the mixture into a greased 13-in. x 9-in. baking pan. Spread with jelly. Cover with remaining crumb mixture. , Bake at 400° for 25 minutes or until golden brown. Cool on a wire rack. Cut into bars.