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Foie Gras BLT

BLT

Foie Gras BLT with garlic basil lemon aioli, micro arugula and cherry tomato on Brioche Toast

Serves 12-24 as an appetizer

Ingredients 

8-12 oz.     Grade A foie gras, sliced 1/3”-1/2” thick and de veined.

1/2 basket Cherry Tomatoes, sliced thin

1 cup    Micro Arugula greens lightly packed or chiffonade wild arugula

24      small slices Brioche or Challah. If using large loaves trim off the crust. (Recipe below)

2 T.    butter, room temperature or melted

Garlic lemon basil aioli (Recipe below)

Salt & pepper

To cook

  • Slice and butter brioche.
  • Preheat oven to 350 degrees.
  • Put brioche in oven for 7-10 minutes until golden brown
  • Preheat dry skillet on high heat
  • Season foie slices liberally with salt
  • Sear foie until nicely browned on each side, carefully draining fat off as needed.       Save fat for popcorn, fries or mashed potatoes

To Serve

Top each toast with the aioli, then a piece of the foie sprinkled with black pepper, then the cherry tomatoes and micro greens.

Garlic basil lemon aioli

1 cup mayonnaise

8 basil leaves, chopped fine

2 garlic cloves, chopped fine

2 tsp. Lemon juice

1 T. olive oil

1 tsp. Dijon mustard

Mix all together well

Brioche (makes extra for bread pudding or French toast)

3-3½ cup   Unbleached All Purpose Flour

1                    ¼ oz package active dry yeast

¼ cup         sugar

1 tsp.           kosher salt

4 Tbsp.       sweet butter softened to room temperature

¾ cup         warm water (120-130 degrees)

4                  eggs at room temperature

1                   egg yolk, mixed with 1 Tbsp. milk

 

Mix one cup of the flour and the next 3 ingredients in a mixer with a dough hook on low. Add the softened butter. Add the warm water all at once. Beat on medium high for 2 minutes, scraping the bowl occasionally as needed. Add the eggs and ¾ cup more of the flour. Beat on high for one minute or until dough is thick and elastic. Scrape the bowl occasionally. With a wooden spoon, gradually stir in enough of the remaining flour to make a soft dough that leaves the side of the bowl. Knead on low in the machine with hook for 5-10 more minutes until smooth and elastic. Cover with plastic wrap and a towel and let rest at room temperature for 20 minutes, then punch down. Chill covered overnight.

 

Fill non stick sprayed mini loaf pans a little over half way full and let sit at room temperature for a couple of hours. Preheat oven to 350.Bake for 15 minutes. Brush brioche with yolk/milk mixture and let cool to room temperature. Wrap and leave at room temp if using that day, or freeze until needed.