Ingredients
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
For the Poached Pears
- Cut peeled pears in half and take out the cores. Â Then place them in a pot with water, sugar, wine, lemon peel and zest, all the spices. Â Then take a piece of parchment paper and cut a square. Â Then fold it over in half into a triangle and then fold it again diagonally into a smaller triangle. Â Then fold two more times continuing the triangle. Â 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. Â This is basically a lid for the pears so they stay submerged. Â Slowly bring the pot to barely simmering. Â Cook for 20-30 minutes or until the pears are tender all the way through. Â Check them with a cake tester or toothpick. Â Cool to room temperature.Â
For the Horseradish Jam
- Place all the ingredients in a small pot. Â Bring to a boil and turn down to a simmer. Â 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. Â Cool to room temperature.
For the Sable Cookies
- Preheat oven to 350 degrees. Â In a mixing bowl combine sugar and egg yolks and whisk until light and fluffy (2 min). Â Then in a stand mixer cream together butter and salt for 2 minutes. Â Then add the egg yolks to the butter, stopping to scrape the sides of the bowl so all is incorporated. Â Sift flour and baking powder into a bowl. Â Then add the flour mixture to the egg mixture until completely incorporated (10-15 seconds), but without over whipping. Â Take dough and place onto a parchment paper and form into a rectangle. Â 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. Â 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) Â Place back in the freezer for 20 minutes. Â Then combine the water and egg to make an egg wash. Â Brush the cookies with the egg wash (you can also prick with a fork to make patterns here if you want)Â and place in the oven. Â Bake for 12-15 minutes until golden brown. Â Take out and cool completely. Â
To Finish
- Simply spread a thin layer of the horseradish jam on the cook. Â Take some of the foie gras torchon and cut a thin slices and place on top of the jam and cook. Â Slice the poached pears and place on top of the foie gras. Â Finish with micro chervil, radish flowers, and other edible flowers. Â Serve and enjoy!
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