Seared Foie Gras and Lingonberry Jam on Brioche Toast
Photo by Romulo Yanes
Ingredients
- 5 tablespoons unsalted butter
- 15 tablespoons olive oil
- 2 teaspoons freshly ground black pepper
- 2 teaspoons fresh lemon juice
- 1 ½ cups lingonberry jam
- 1 pound fresh foie gras or cleaned chicken livers
- 3 large brioche or challah loaves
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 br...
What wines go with Seared Foie Gras and Lingonberry Jam on Brioche Toast?
Dessert Wines from the U.S.A.
Sparkling Wines from Italy
Baked Chicken recipes you also might like
Recipe Downloader
-
Middle East Rice Tabbouleh
View Recipe -
Greece Athenian Salad
View Recipe -
Spain Easy Paella
View Recipe
RiceSelect
Best Wine Deals
-
$19.9933%off
Elderton Shiraz 2004 -
$15.9924%off
House of Mandela Chardonnay Royal Reserve 2009
Community Activity
-
Cellers Can Blau Monsant (2010)Reviewed
01:38AM 5/23/13 -
Leeuwin Estate Riesling Margaret River Art Series (2008)Reviewed
01:30AM 5/23/13 -
Domaine de Montfaucon Viognier Vin de Pays d'Oc (2011)Wishlisted
01:27AM 5/23/13 -
Leeuwin Estate Chardonnay (2008)Reviewed
01:26AM 5/23/13 -
Jean-Marc Brocard Domaine Sainte Claire Bourgogne (1997)Reviewed
01:23AM 5/23/13 -
Sbragia Family Cabernet Sauvignon Sonoma County Monte Rosso Vineyard (2002)Reviewed
01:17AM 5/23/13 -
Vina Sastre Ribera del Duero Tinto (2008)Reviewed
01:13AM 5/23/13 -
Marché aux Vins Echezaux Grand Cru (2004)Reviewed
01:09AM 5/23/13 -
Cristom Pinot Noir Jessie Vineyard (2003)Reviewed
01:05AM 5/23/13 -
Ruffino Chianti Classico Riserva DucaleScanned
12:43AM 5/23/13
Comments