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Recipe for foie gras cookies: FoieRios

Great served as an appetizer or as a savory dessert presented with a nice plate of imported cheese, these foie gras cookies are unique, delicious and easy to prepare.  This recipe is also great because left over foie gras scraps and left over foie gras mousse can be put to good use.  The recipe can easily be halved, making only 8 – 10 FoieRios, or doubled, making 32 – 40 FoieRios, depending on how much left over foie gras you have.  The recipe below yields 16 – 20 foie gras cookies.

The cookies are best served shortly after the “shortbread” part of the cookies is baked.  The dough can be made ahead of time and stored in the refrigerator for up to a week, or in the freezer for up to a month, giving this recipe even more flexibility in terms of using left over foie gras.  The filling is foie gras mousse, which can be made by hand or purchased already prepared.

As with all recipes posted on our blog, I’ve made this myself, however, the credit for the recipe goes to pastry chef Michael Richard, who contributed this wonderful recipe to Michael Ginor’s fantastic cook book “Foie Gras: A Passion”.  The cookbook features 80 recipes from world renowned chefs including Emeril Lagasse (Emeril’s, New Orleans), Jacques Pepin (French Culinary Institute, New York), Charlie Trotter (Charlie Trotter’s Chicago), and many others.  The book is available on Amazon, and is a valuable resource for anyone who loves foie gras!

Ingredients:

8 ounces foie gras scraps, mousse, or terrine

4 ounces pastry flour

1/2 teaspoon baking powder

1/2 teaspoon sugar

1 teaspoon balsamic vinegar

1/8 teaspoon coarse salt

1/8 teaspoon black pepper, freshly ground

2 egg yolks, lightly beaten

Sea salt

3 – 5 ounces foie gras mousse (for the filling)

Instructions: Place the foie gras scraps, mousse, or terrine in the bowl of a food processor and process until smooth.  Add the pastry flour, baking powder, sugar, balsamic vinegar, salt, and pepper.  Process until the ingredients are combines, being careful not to overmix.  The dough should be soft.  Wrap the dough in plastic wrap and refrigerate at least 2 hours.

Preheat the overn to 325 degrees.  On a floured surface, gently roll out the soft dough to 1/4 inch thickness.  Shape the cookies using a 1 1/2 inch round cookie cutter.  Reroll the scraps once only.  Carefully place the cookies on a parchment-lined sheet pan.  Score the top with the back of a small paring knife to decorate as shown in the photo.  Brush lightly with the beaten egg yolks and sprinkle with the sea salt.  Bake for approximately 20 minutes, until golden light brown.  Let the cookies cool on a rack.

Spread the foie gras mousse on the bottom of half the cookies and form sandwiches with the remaining cookies.

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