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Thanksgiving with a Touch of Luxury: Foie Gras, Caviar, and Truffles

Although we enjoy all the traditional dishes on Thanksgiving – turkey, stuffing, gravy, potatoes, yams and green beans – we always like to add a touch of luxury and surprise to the Thanksgiving menu. Here are some of our favorites…

Our all time favorite Thanksgiving side dish is whole foie gras braised in wine and garlic. Just before serving, the juices and rendered fat from the foie gras, the wine in which it was cooked, and about half of the 50 cloves of garlic are pureed. This sauce, along with the sliced braised foie gras and remaining whole cloves of garlic is absolutely delicious with Turkey or any other type of fowl.

To prepare this scrumptious dish, first take a 1.5 pound whole lobe of grade A foie gras and sprinkle it with salt and pepper. Heat a pan large enough to hold the lobe of foie gras, then brown the foie gras on all sides over medium to medium high heat. (This will take about 10 – 15 minutes and the inside should not be cooked yet.)

Meanwhile blanch about 50 peeled garlic cloves for a few minutes. Remove the foie gras when it’s golden brown and set it aside. Add the garlic to the rendered fat in the pan and cook for a few minutes. Add about 1 cup of dry white wine and some thyme or rosemary leaves to the garlic and foie gras fat. Cook for about 30 minutes or until the taste of the sauce is to your liking. Add salt and pepper to taste. Return the foie gras to the pan with the garlic and juices and continue to cook just until the foie gras is done (check it with a knife).

Remove the foie gras from the pan again. Put all the liquid in a blender with half the garlic cloves. Blend until smooth.

Slice the foie gras and present it on a plate with the whole garlic cloves. Pour the sauce around the foie gras and serve. Garnish with fresh herbs.

Foie Gras for Thanksgiving

Foie Gras for Thanksgiving

If you would like to add foie gras to your meal, but you want to keep it simple and economical, just before serving the stuffing, saute a bag of foie gras cubes (1 lb. is $45) until golden brown (add salt and pepper to taste), and mix the small pieces of foie gras into the stuffing.

Osetra Caviar

Osetra Caviar

We always prefer to serve light appetizers in order to preserve everyone’s appetites for the main meal. Caviar and champagne is a wonderful way to kick off the Thanksgiving celebration! Though caviar can be prepared with other ingredients, we think caviar is best served alone in a crystal, glass, or porcelain bowl, preferably on ice. If you prefer a less formal presentation, or wish to pass the appetizers, try caviar on toast points or blini.

white truffle

white truffle

This year Perigord black truffles will not be ripe in time for Thanksgiving. If you want to add fresh truffles to your Thanksgiving meal, we suggest shaving white truffles over your mashed potatoes, or potatoes gratin. The wonderful favor and fragrance of white truffles is a perfect match with creamy potatoes.

Burgundy truffles will also pair well with Thanksgiving dinner. Add sliced Burgundy truffles to your stuffing just before serving (do not cook them), or top a pumpkin soup with shavings of Burgundy truffles.

Adding a touch of luxury to Thanksgiving dinner is easy!  Please let us know if we can assist you in any way with your menu planning.

2 comments to Thanksgiving with a Touch of Luxury: Foie Gras, Caviar, and Truffles

  • Craig

    Well I missed Thanksgiving but the pumpkin soup with truffles sounds great. I may also try it with butternut sqaush soup. Perfect for a cold winter night meal.

  • Craig

    Well I missed Thanksgiving but the pumpkin soup with truffles sounds great. I may try it with butternut squash soup. It will be really good on a cold night for dinner.

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