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with apple charlotte and walnut chutney Chefs Anne and David Gingrass Serves four Ingredients -for the apple charlotte 1 Tbl. Sweet butter 1 each Small yellow onion 1 stalk Celery 3 each Apples 1 cup Crumb bread, crust removed and diced small 1/2 cup Mirin 1 Tbl. Fresh ginger, peeled and minced 1/4 cup Sweet butter 1 loaf crumb bread, sliced thin (3/8") -for the walnut chutney 1/2 cup Red wine 1/2 cup Red wine vinegar 1/2 cup Sugar 1/2 cup Walnuts, chopped small 1 cup Apples, peeled, cored and diced medium 6 each Juniper berries 1 each Orange, juice and zest -to finish the dish 4 pc. Foie gras, about 2-1/2 oz. each. cut 1/2" thick 2 cups Upland cress or arugula leaves (small), washed and spun dry Preparation -for the apple charlotte Melt the butter in a small pan over medium heat and add the onions and celery. Cook until soft and translucent then add the apples. Cook until the apples become soft then add the diced bread, mirin and ginger. Season to taste with salt and pepper and cool. Melt the 1/4 cup butter over low heat. Trim the crusts from the bread and brush well with the melted butter. Line the inside of four charlotte molds with the buttered bread, cutting excess away. Fill each lined mold with the apple filling and place a round of buttered bread over the top. Bake at 350 for 30 - 40 minutes until the bread becomes golden brown and the filling becomes completely melted. -for the walnut chutney Combine all ingredients in a non-reactive pan and simmer until the mixture becomes slightly thick. Cool and reserve. -to finish the dish Sprinkle the foie gras with salt and pepper and dredge in flour then saute over high heat in a drop of oil. Cook until the outer surface becomes brown on both sides and the center is slightly warm. Remove to a paper towel to drain. Un-mold the charlottes into the center of the plates and place the foie gras on top. Drizzle the walnut chutney around the plate and sprinkle the leaves on top. |
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