So it was brought to my attention recently that Thomas Harris' character Hannibal Lecter, ala Red Dragon and Silence of the Lambs, is being featured on a prequel series premiering this Thursday on NBC and that Hannibal is a gourmet chef. Now I have a pretty strong constitution for a gay guy, a few months as a USDA agent in a pork processing plant would toughen up the most delicate of flowers, but the thought of eating people totally sleeves me out. Bbbuuuuuuttttt, it provides some inspiration for some cannibal themed premier party treats which brings me to the meat (so to speak) of this post... Liver.
Now if you're not down with offal, umbels or organs in general, stop reading and go tohttp://www.theflamingvegan.com and make yourself a kale smoothie or something. The recipe that follows is only for the more adventurous eaters that can relate to Mr Lecter and enjoy a good piece of liver from time to time. This recipe was inspired in part by all of the foie gras hors d'oeuvres I've seen/served at posh New York parties lately. Everyone catering company seems to have an "Adult PB+J" with a slice of foie tucked between toast points with some exotic berry spread and nut butter. So here is my take on a livery treat, glazed In a tart currant gelee and studded with salted pine nuts.Foie Pop In Currant Gelee And Pine NutsThese smooth and rich foie gras lollipops are complimented by a tart currant gelee and get a salty crunch from toasted pine nuts. Serve with toast points for a more classic presentation.
IngredientsServes 44 oz foie gras torchon
1 cup pine nuts
1 cup unsweetend currant juice
1/2 cup good red wine
1/2 cup sugar
1 tbs gelatin
1/2 cup ice water
1/2 tsp grapeseed oil
1/8 tsp salt
1 dozen skewers, or rosemary stems
1.In a small pan, combine 1/2 cup currant juice with 1/2 cup red wine (I used a nice Malbec) and 1/2 cup sugar. Gently heat and stir to dissolve sugar.
2.In a medium bowl sprinkle gelatin over 1/2 cup of cool currant juice; blooms for 5 minutes.
3.Once sugar is dissolved and wine mixture is hot, pour onto bloomed gelatin and stir to mix. Add the 1/2 cup ice water and mix again.
4.Transfer bowl to refrigerator and allow to thicken slightly, about 2 hours or until it reaches a glaze like consistency.
5.In a small sauté pan over medium low heat, toast pine nuts in grapeseed oil and salt until lightly golden and aromatic. Remove from heat.
6.Break torchon into 1/2" pieces for an organic shape, being sure to remove any fat and plop on the end of the skewer or rosemary sprig like a lollipop.
7.Dip foie pops into semi-set gelee to coat thoroughly (it may take a few dips depending on the consistency of the gelee) and set into a Silpat lined sheet tray. Sprinkle generously with toasted pine nuts and chill to set, at least 2 hours but preferably 4 or more.