Saturday, November 14, 2015

Hors d'oeuvres for Halloween Black menu

I searched some new ideas for my hors d'oeuvres and saw these amazing Foie Gras Lollipops. Immeadiately decision was made; these shall be in our Halloween table with champagne. In original recipe, the pops were red, but because of the balck theme, I used black food coloring.

The other appetizer wasn't that easy. Eventually I chose feta stuffed figs. Figs are usually quite dark, and I thought that I could roast them with Prosciutto very dark. Well, it didn't go as I planned, but taste was good.

Foie Gras Lollipops
For 8 person (16 pcs)
150 g semi-cooked foie gras
6 slices of dried (ginger)bread
200 g caster sugar
some water
black food colour

Dry in the oven the slices of dried bread. Once dried, cut into pieces and crushing in a blender to obtain a coarse breadcrumbs. Spread it on a plate. Reserve.
Cut the foie gras into large cubes. Shape the cubics into balls, rolling them between your palms. Stick a lollipop stick into each one. Refrigerate.
In a saucepan, pour the sugar and enough water to moisten all the sugar. Boil to form a light caramel. Add some food colour. Mix well to obtain a homogeneous sugar color. Dip the lollipops into a caramel. It is necessary that the bottom of the stick is also immersed in the caramel. Drain the excess caramel and gently lay it on the bread crumbs.
Cool so that the caramel hardens. It will achieve these lollipops shortly before serving, because the goal is to have a caramel crunchy to the bite.

Original recipe: Sucette de foie gras façon pomme d'amour

Prosciutto Wrapped Roasted Figs
4 persons
4 fig
4 tsp feta cheese
4 Prosciutto slice
Black sesame seed

Preheat the oven 225°C.
Quarter figs, cutting three-quarters of the way down. Stuff the figs with feta cheese. Roast in an oven 12 minutes, until softened and golden brown. Sprinkle some black sesame seed on top of figs.

For the drinks the perfect choise is champagne. This time it was excellent Champagne Ayala Cuvée Perle d’Ayala Millésimé Brut 2006.

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