Ingredients

 
12 people

Sable Cookies

  • 2/3 cup butter (5.2 ounces, 150g)(at room temp.)
  • 2 tsp flaky sea salt such as fleur de sel or Maldon
  • 4 large egg yolks
  • 1 cup sugar
  • 1 3/4 cup all-purpose flour
  • 4 tsp aluminum-free baking powder
  • 1 egg
  • 1 tsp water

Poached Pear

  • 4-5 bosc or anjou pears peeled
  • 1/2 cup white wine or sweet if you have it
  • 6 cup water
  • 1 cup sugar
  • 1 lemon juiced and zested
  • 1 cinnamon stick
  • 1 bay leaf
  • 2 star anise
  • 2 cloves
  • 1 tbsp whole allspice
  • 1 tsp salt

Mustard Horseradish Jam

  • 3 oz whole grain dijon mustard
  • 1 large horseradish root peeled and grated
  • 2 cup water
  • 2/3 cup sugar
  • 1-2 tsp salt

Foie Gras Torchorn recipe here (Done at least 1 day in advanced)

    Garnish

    • edible flowers
    • herbs (mustard, chervil, etc...)

    Nutritional information

    Calories: 323kcalCarbohydrates: 71gProtein: 4gFat: 3gSaturated Fat: 1gCholesterol: 77mgSodium: 993mgPotassium: 153mgFiber: 3gSugar: 51gVitamin A: 143IUVitamin C: 8mgCalcium: 151mgIron: 2mg

    Prep Time 25 minutes
    Cook Time 1 hour
    Total Time 1 hour 25 minutes
    Servings 12 people

    For the Poached Pears

    • Cut peeled pears in half and take out the cores.  Then place them in a pot with water, sugar, wine, lemon peel and zest, all the spices.  Then take a piece of parchment paper and cut a square.  Then fold it over in half into a triangle and then fold it again diagonally into a smaller triangle.  
      Then fold two more times continuing the triangle.  Then cut the point of the triangle off and cut around the outer edge to fit the size of the pot. Open the paper up (This is called a Cartouche), the paper should be a round circle that fits inside the pot with a whole in the middle of the paper.  
      This is basically a lid for the pears so they stay submerged.  Slowly bring the pot to barely simmering.  Cook for 20-30 minutes or until the pears are tender all the way through.  Check them with a cake tester or toothpick.  Cool to room temperature. 
      Foie Gras Pate, Sable, Pear, Mustard Jam

    For the Horseradish Jam

    • Place all the ingredients in a small pot.  Bring to a boil and turn down to a simmer.  Cook for 15-20 minutes or until most of the water is gone, the horseradish is softened, and the mixture has thickened. Adjust seasoning if needed.  Cool to room temperature.

    For the Sable Cookies

    • Preheat oven to 350 degrees.  In a mixing bowl combine sugar and egg yolks and whisk until light and fluffy (2 min).  Then in a stand mixer cream together butter and salt for 2 minutes.  Then add the egg yolks to the butter, stopping to scrape the sides of the bowl so all is incorporated.  
      Sift flour and baking powder into a bowl.  Then add the flour mixture to the egg mixture until completely incorporated (10-15 seconds), but without over whipping.  Take dough and place onto a parchment paper and form into a rectangle.  Place in the freezer for 15 minutes.
      Take our and place another piece of parchment on top of the dough and roll the dough out with a rolling pin until the dough is 1/3 and 1/2 inch thick.  Using your cookie cutter of choice cut out cookie shapes and place on a sheet pan lined with parchment or silpat (you will probably need a spatula to help transfer the dough to the sheet pan)  
      Place back in the freezer for 20 minutes.  Then combine the water and egg to make an egg wash.  Brush the cookies with the egg wash (you can also prick with a fork to make patterns here if you want) and place in the oven.  Bake for 12-15 minutes until golden brown.  Take out and cool completely.  

    To Finish

    • Simply spread a thin layer of the horseradish jam on the cook.  Take some of the foie gras torchon and cut a thin slices and place on top of the jam and cook.  
      Slice the poached pears and place on top of the foie gras.  Finish with micro chervil, radish flowers, and other edible flowers.  Serve and enjoy!
      Foie Gras, Sable, poached pear horseradish jam

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