FOIE GRAS-STUFFED DATES
Categories Fruit Poultry Appetizer No-Cook Thanksgiving Date Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 4
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
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
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
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
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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