Foie Gras Stuffed Dates Recipes

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FOIE GRAS-STUFFED DATES



Foie Gras-Stuffed Dates image

Categories     Fruit     Poultry     Appetizer     No-Cook     Thanksgiving     Date     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 4

6 large Medjool dates, halved lengthwise, pitted
2 ounces (about) foie gras (goose or duck liver)
Fleur de sel*
Chopped fresh parsley

Steps:

  • Fill each date half with heaping 1/2 teaspoon foie gras. Arrange filled dates on platter. (Can be prepared 3 hours ahead. Cover and chill.) Sprinkle each date with salt and parsley.
  • *A type of French sea salt; available at specialty foods stores and some supermarkets.

FOIE GRAS-STUFFED DATES



Foie Gras-Stuffed Dates image

Make and share this Foie Gras-Stuffed Dates recipe from Food.com.

Provided by heather rusert

Categories     Brunch

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

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

Steps:

  • Fill each date half with heaping 1/2 teaspoon foie gras.
  • Arrange filled dates on platter.
  • (Can be prepared 3 hours ahead. Cover and chill.)
  • Sprinkle each date with salt and parsley.

Nutrition Facts : Calories 100.6, Fat 6.3, SaturatedFat 2, Cholesterol 21.3, Sodium 99, Carbohydrate 10, Fiber 1, Sugar 7.9, Protein 1.9

FOIE GRAS WITH DATE PURéE AND POMEGRANATE



Foie Gras with Date Purée and Pomegranate image

In these spectacular cocktail-ring-proportioned bites, the date purée gives surprising depth to the silky richness of foie gras. Add pomegranate seeds-a gorgeous garnet crown-for a burst of sour-sweet juice and a little crunch.

Provided by Paul Grimes

Time 40m

Yield Makes 32 hors d'oeuvres

Number Of Ingredients 6

1/4 pound Medjool dates (packed 1/2 cup), pitted
1/2 cup boiling-hot water
1 tablespoon plus 1 teaspoon pomegranate molasses
1 large brioche loaf or challah loaf (1 to 1 1/2 pound)
1 (6 1/2-ounces) block foie gras, chilled
Garnish: pomegranate seeds (from 1 pomegranate)

Steps:

  • Soak dates in boiling-hot water (1/2 cup) in a bowl 10 minutes. Transfer dates with a slotted spoon to a mini food processor or a blender along with 1 tablespoon soaking liquid. Add pomegranate molasses and purée until smooth.
  • Preheat broiler.
  • Cut enough 1/4-inch-thick slices from brioche to cut into a total of 32 (1 1/2-inch) squares (without crust).
  • Broil brioche squares on a baking sheet 4 to 5 inches from heat, turning once, until pale golden, about 1 1/2 minutes total. (Watch carefully; brioche toasts quickly.)
  • Dip a sharp paring knife in hot water, then dry it and halve foie gras lengthwise. Cut each half crosswise into 16 slices (32 total), dipping and drying knife after each cut. Put each slice as cut on top of a brioche toast, then top with a small dollop of date purée and a few pomegranate seeds.

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