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Appetizers |
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INGREDIENTS:
3 lg brioche or Challah loaves crusts removed
5 tbs unsalted butter
3/4 cp plus 3 tablespoons olive oil
2 tsp freshly ground black pepper or to taste
2 tsp fresh lemon juice
1 1/2 cps lingonberry jam or spread
1 lb fresh foie gras or cleaned chicken livers
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DIRECTIONS:
Cut brioche into 3/4-inch-thick slices, then into 60 (1 1/2-inch)
cubes. Heat 1 tablespoon butter with 2 tablespoons oil in a
12-inch nonstick skillet over moderate heat until foam subsides.
Cook brioche cubes, 12 at a time, until golden brown on top and
bottom, about 3 minutes total.
Transfer brioche as cooked to a rack to cool and sprinkle with
salt to taste. Between batches, carefully wipe skillet clean with
paper towels and add more butter and oil.
Stir pepper and juice into jam. Chill jam, covered, until ready to
use.
Preheat oven to 400°F.
Cut foie gras into 1- by 1/2-inch pieces and season with salt and
pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over
moderately high heat until hot but not smoking. Reduce heat to
moderate and cook foie gras, about 20 pieces at a time, until
golden brown on both sides, about 1, minutes total.
Transfer foie gras as cooked to a shallow baking pan with a
spatula and arrange in 1 layer. Between batches, carefully wipe
skillet clean.
Reheat foie gras as needed in middle of oven 2 minutes, or until
just hot, before assembling hors d'oeuvres. Just before serving,
top toasts with lingonberry jam, then foie gras.
Servings: 20
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