If you are like me and you love foie gras, then you are sure to have some scraps of the uncooked product after you have finished cleaning it. This is especially the case when you get a lower than “B” grade of foie gras. One of my favorite things to do with foie scraps is to fold them into a terrine, the low cooking temperature prevents the fat from being rendered out, or make foie gras butter. The butter is great because of its versatility and its amazing flavor. I mean come on, its butter and foie gras! The recipe below has been adapted from the following site The Chopping Block. At the chopping block they use all foie gras, which is perfectly acceptable, but I do enjoy the flavor of the butter being substituted for half of the foie gras.
Foie Gras Shortbread
4oz Foie Gras (Chilled)
4oz Butter (Room Temperature)
1oz Balsamic Vinegar
1/8t Black Pepper (Ground)
2C AP Flour or AKI AP Flour^GF
2ea Egg Yolk
AN Flaked Salt or Sea Salt
Foie Gras Butter
- Place the foie gras and butter in a food processor and blend until smooth. This step is optional, place the butter on a sieve and press it through using a rubber spatula. This process will remove larger chunks that did not get pureed and sometimes if there are chunks of foie the fat will render out while baking and could cause the shortbread to spread into a thin mess.
If you are going to use the butter as is, I recommend using it on top of steaks and adding truffles, sea salt and black pepper. To do this, after the steps above, place the foie butter in a mixing bowl and fold in the your choice of ingredients to your liking. On a piece of plastic wrap or wax paper, scoop out the foie butter and place it on the front third of the plastic, spread it the length of the plastic, side to side, leaving two inches of plastic on both sides. Then take the end of plastic nearest you and pull it over the butter and start to roll the butter along the table in the plastic. You are essentially make a log of butter, then grab the ends and lift and roll the butter on the counter to twist of both ends. Place the butter in the fridge or freezer for later use, if freezing be sure to place it in the fridge 24 hours before use.
Foie Gras Shortbread
- Place the foie gras butter into the bowl of a stand mixer with the sugar, balsamic, and black pepper. Cream until well combined.
- Add the flour to the mixing bowl and carefully mix until well combined, you will need to scrape the bowl to ensure an even mixture.
- Remove the dough from the bowl, wrap in plastic, and place in the fridge to chill.
- After a few hours, or when ready to use, remove the dough from the fridge and let it sit at room temp for 30 minutes before rolling. Pre-heat an oven to 325°F
- Roll the dough to the desired thickness and cut to fit the dish it will be served with.
- Beat the two egg yolks then place the dough onto a parchment lined baking sheet and brush with the egg. Sprinkle with the sea salt or flaked salt and bake for approximately 20 minutes, may take longer in conventional ovens.
The foie gras shortbread cookies go great on Caesar salads or on their own.
Who doesn’t love a fluffy potato dumpling in their soup or smothered in marinara? This classic Italian potato dumpling is a great accompaniment to chicken, pork, and fish, or served with fresh vegetables! The key to a great gnocchi is to make sure your potatoes are dry after they have baked and to mix your dough while the potatoes are still warm, not a tricky feat to accomplish both but it does require you to have everything in place and ready. The best part, the gnocchi’s can be stored in the freezer and cooked when you need them!
My great Aunt would bake us one of these decadent Austrian tortes for our birthday’s, and every time I make one it brings me back to growing up in Colorado. Make sure to splurge on the jam, it will make a difference.
This recipe uses almond and hazelnut meal, if you do not have them you can grind whole or slivered almonds and hazelnuts in a food processor until it is a fine consistency. The fresh ground almonds and hazelnuts adds a lot of flavor to this decadent dessert. We used a cast iron skillet instead of a tart pan to make our Linzer Torte but either can work.
Linzer Torte Dough
1/2# Butter (Room Temperature)
1/2# Brown Sugar
6.5oz AKI AP Flour^GF
2/3# Hazelnut Flour
2/3# Almond Flour
AN Your favorite jam, we used raspberry.
If you are making nut flours start here, if you already have nut flours skip this first step. This recipe will make more than you would need for the cast iron skillet that we used, which is about a 5″, so any extra can be wrapped well and stored in the freezer
- Place the roasted hazelnuts and almonds into a food processor and pulse until coarse, then add the AKI AP Flour^GF and pulse until you can get the nuts to a fine consistency. It is okay if the mixture is slightly coarse.
- Place butter and sugar in a bowl and cream together.
- Add the spices and to the creamed sugar and butter followed by one egg. Mix until incorporated then add the other egg and mix again until incorporated.
- Add the flour blend and mix until a uniform dough has formed. The dough should be fairly tacky, scrape the dough out of the bowl and onto a sheet of plastic wrap and roll it up. Store in the fridge until you are ready to use.
- When ready to make the torte, preheat oven to 350°F.
- Remove the dough from the fridge and plastic then cut a piece of the dough off. Dust the counter top with AKI AP Flour^GF and roll the piece of dough out to 1/4″ thickness.
- Place the dough in the tart pan or cast iron skillet and press it into any grooves. If baking in a skillet you want the dough to come up the sides about 3/4″.
- Place the jam on top of the dough, about 6oz, again that all depends on what type of vessel you are using to bake it in. Typically you want the same amount of filling as you have dough on the bottom. in this case about 1/4″.
- Roll out smaller pieces of dough and cut the lattices and place them on top of the jam.
- Place the skillet into the oven and bake until the jam is starting to bubble out of the gaps and the crust is golden. You will want the crust to be a little on the darker side to ensure the jam has set.
- Once cooled you can remove the torte from its vessel and place on a cooling rack until ready to serve, best to let cool on the rack for a few hours and even better after a few days.
My own worst enemy on the internet is wikipedia, with all of its “knowledge” and endless links I get trapped staring at my screen for longer than I want to admit. So here is my food pairing “wiki”, which is open for people to submit their favorite pairings, so add it in a comment or an email and I will add it to the list.
I am a huge fan of any dessert made with bananas whether it’s in the form of a brulee, in a pie, or cooked in rum and sugar and served with ice cream. Banoffee, in my opinion, is very similar to a banana cream pie with a few changes. This English style pie has a graham cracker crust, caramel, bananas, and a whipped cream topping which can have chocolate sauce or nuts sprinkled on top. This version of banoffee was inspired by chef Joe Kim from 5 Fusion and Sushi Bar in Bend, Oregon. Before leaving the west coast 5 Fusion became on of my favorite restaurants to dine at and his banoffee was the dessert of choice.
This dessert will show you the versatility of AKI’s AP Gluten Free Flour and whether you are on a gluten-free diet or not this dessert will make your taste buds dance and one bite is only the start to a great evening.
Graham Cracker Crust
1/2C GF Graham Cracker Crumbs
1 & 3/4T Sugar
1oz Melted Butter
- Preheat oven to 350°F
- Combine all ingredients and mix well. If you squeeze the crumbs in your hand after mixing it should hold its shape and not crumble too much. If it is too dry you can add more melted butter.
- Press the crust into a baking dish and place into the oven.
- In a conventional oven, bake for 8 minutes, in a convection oven bake for 5 minutes or until crust begins to color.
1/4C Brown Sugar
1T Butter (Cold)
- Combine sugars in a pot and heat on medium heat on the stove top.
- As the sugars heat and melt they gently shake the pan or pot to redistribute the sugar.
- Continue to do this, and stir with a heat-resistant spatula if needed, until all of the sugar looks like caramel.
- Remove the spatula and replace with a whisk and add the cream.
**Be extremely careful when pouring the cream into the sugar, splash back can occur and the sugar is upwards of 330°F. We recommend either wrapping your hand in a towel while you pour our pour the cream down the side of the pot while your hand is on the outside of the pot.
- Once the cream is added, gently whisk and bring to a simmer.
- Simmer for 5-10 minutes or until most of the hard pieces of sugar have dissolved.
- Strain the caramel into a bowl and whisk in the butter and salt.
- once the butter is melted drizzle a thin layer of caramel onto the cooked graham cracker crust.
Enjoy the remaining caramel!
~5C Canola Oil
1 batch Basic Tempura
- Preheat frying oil or fryer to 350°F
- Peel bananas and cut into quarters
- Place the banana sections into the tempura and roll them around to ensure a good coat of the batter is on them.
- Carefully place the bananas in the hot oil, do not do more than can fit in the oil. It is best to hold the bananas half way in until they begin to fry, this will help prevent them from sticking to the fryer basket or pot.
- **We use our fingers but we recommend using tongs and depending on how firm the bananas are you can use a long toothpick.
- When the bananas begin to turn a golden brown, remove from the oil and place on a paper towel to cool.
- Once all bananas are fried begin to make the whipped topping.
Whipped Topping and Assembly
- Combine all and whip to medium/stiff peaks, this can be done by hand or with and electric mixer.
- Place the fried bananas on top of the graham cracker crust with the caramel then top with whipped cream.
- Chocolate sauce and nuts are optional.
Banoffee with tempura bananas.
For more pictures of making the banoffee and other GF recipes please see AKI’s website