Here is an indulgent recipe you can make at your next dinner party to really impress your guests. If you can’t find quince you can use a firm apple such as Fuji in it’s place. The Clafoutis, a kind of cake, can be made up to two days in advance and just warmed before serving.
Apple Cider Poached Quince Clafoutis
6 Quince, peeled, seeded, and cut into rectangles ½ inch thick
2 cups Apple Cider
1 Star Anise
1 Cinnamon Stick
6 Peppercorns
2 Cloves
4 Allspice Berries
1 Vanilla Bean, split
Combine all ingredients, except quince, in a straight sided sautee pan or sauce pot large enough to hold the quince in a single layer. Heat over medium heat to a bare simmer. Lower heat to low, add quince, and cook until just tender. Remove Quince and cool completely. Strain cider and cool completely.
Clafoutis Batter
100 g Ground Almonds
4 Tbs. Bread Flour
¼ tsp. Salt
200 g sugar
4 eggs
6 Egg Yolks
2 Cups Heavy Cream
Combine almonds, flour, salt, and sugar into the bowl of a food processor and pulse for a few seconds until combined. Add the eggs, yolks, and cream and blend to a smooth batter, scraping down the sides of the bowl once or twice with a rubber spatula. Pour into an airtight container, cover, and refrigerate overnight.
The next day heat oven to 350*. Brush the inside of flex mold (with 12 3”X1” rectangle wells) with softened butter. Place 1 piece of quince into each well of the flex mold. Stir batter well and pour over the quince.
Bake for about 20 minutes until risen and golden brown. The middle may be slightly flatter than the surrounding batter, but it should be set. If it isn’t set, bake for a little longer.
Cool completely then pop out of molds and wrap individually.
Apple Cider Gastrique
1 cup Spiced Apple Cider, reserved from poached quince
1 cup Apple Cider Vinegar
½ cup sugar
Combine all ingredients in a sauce pot and bring to a simmer. Reduce by ¾ or until syrupy, skimming off any foam that comes to the surface. Cool completely. Refrigerate until ready to use.
Assembly
1 lobe Grade A Foie Gras, cut ¾ - 1 inch thick
Apple Cider Poached Quince Clafoutis
Apple Cider Gastrique, brought to room temperature
Gray Sea Salt
Heat a sauté pan over medium heat, season Foie Gras well with salt and freshly ground pepper. Sear Foie Gras in pan until dark golden brown, carefully flip over and sear second side, about 1 ½ minutes per side.
Warm Clafoutis slightly and place on a warm plate, lean foie gras on the clafoutis and sprinkle with sea salt. Drizzle gastrique around and serve immediately.
http://www.dartagnan.com/item.asp?item=FDUFG002
). Нет. Это - обычные куры. Данные у меня из первых рук - главного менеджера компании "Тайсон".
)
... Думаю, помаринаю их часок-другой, а потом butterfly и на грилле сделаю...
Да вы ж его не умеете приготовить.