With all the controversy in California and it’s ban on the production and sale of foie gras, I figured what better way to use raisins for this round of TGWRT #22. According to the foodpairing chart, I used cinnamon, white balsamic vinegar and apple juice to make the puree. I’m a big fan of golden raisins, so brought up the apple juice and white balsamic, with a half of broken cinnamon stick, then poured it over the raisins to steep over night. When I came in the next day, they were plump and delicious! I removed the cinnamon stick and pureed. The taste was a bit acidic from the balsamic, but sweet from the apple juice. What I regret is not writing down what I did. Due to the time restraints of the typical restaurant, I will put the recipe into a future post.
In conclusion, the foie gras went well with “sweet and tart” of the puree, as well as the “sour” of the red onion marmalade. The crisp cromesquis add texture to the dish and a lite summer salad basket added substance. I would definitely serve again…with a few refinements.
With the guilt of not having the recipe for the Golden Raisin Puree, the Cromesquis is from a previous post, but instead of wrapping in a pasta dough, the sphere was breaded and fried. The Salad Basket is as follows:
Basket Choux Paste:
1 cup whole milk
1 cup water
2 oz. butter
11 oz. AP flour
1 cup egg whites
- Bring the milk, water and butter to a boil.
- Add the flour to form a roux
- Beat in the egg whites with a wooden spoon to form a paste.
- Put into a pastry bag witha small tip and let rest for 30 minutes.
- Pipe onto the outside of a greased, disposible aluminum cup in the shape of a basket.
- Bake at 325F until golden brown.
- Basket should lift right off of the cup.