wood-grilled foie gras, sorghum gingerbread cake, milk jam, pickled cherries, local pecans at Vie
wood-grilled foie gras, sorghum gingerbread cake, milk jam, pickled cherries, local pecans ($26)
For the foie gras i wanted to do something a bit richer with darker sweetness. We just did a dinner at the James Beard house and was looking through his bread book and tried his gingerbread cake recipe, it is damn good. Rich and chewy. I subbed the sorghum for the molasses and made the cake. Turned out great. We have a lot of pickled cherries so foie and cherries, why not. Then we got some great local pecan that we fry up in clarified butter to give them a great roasted flavor. Finally on the plate is some milk jam. We make this in the pressure canner to caramelize the sugars and make it an almost dulce de leche thing but not as sweet.
artisanal, farm-raised, farmer (local/regional), heritage, humanely raised, dulce de leche, foie gras, sorghum, house canning/preserving, house pickling, pickle, and wood-grilled
Posted 01/19/12
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