Best Moms Box Foie Gras Dumplings With Honey Shallot Syrup Recipes

SEARED FOIE GRAS WITH FOIE GRAS SOUP DUMPLINGS

Steps:

• To make the soup filling: Put the pig feet in a pot with the stocks and bring to a boil. Skim and add the cinnamon, star anise, mushrooms, ginger, and soy sauce and pepper, to taste. Simmer, skimming every so often, until the pig feet are soft, about 3 hours. Strain. Taste and adjust seasonings; it may be salty from reducing so add a little water if needed. Let cool and refrigerate until it gels; it keeps for 3 days.
• To make the vinegar reduction: Combine the vinegars, the ginger and peppercorns in a large saucepan, bring to a boil, and cook until it's reduced to a glaze-like consistency. Strain through a sieve and refrigerate; it keeps indefinitely.
• To make the foie mousse: Preheat the oven to 275 degrees F.
• Season the foie gras and scraps, if using, liberally with salt and pepper and let sit overnight in the refrigerator. Pack into a terrine mold, cover, and place the mold in a roasting pan filled with hot water. Bake until it just starts to melt and is warm in the center, about 45 minutes. Transfer the cooked foie gras to a food processor and run until smooth. Taste and adjust seasonings. Pass through a tamis or a fine-mesh sieve and repack into the terrine mold. Cover and refrigerate.
• To make the dumplings: Mix the flour and a pinch of salt in a large bowl. Add the boiling water and stir with a spoon until it comes together as a dough. Knead on a floured surface until smooth. Set in an oiled bowl, cover with plastic, and let rest 30 minutes.
• In a small bowl, whisk together the egg, water, and a pinch of salt. On a floured surface, roll out the dough until it's a little less than 1/8-inch thick. Using a biscuit cutter or a knife, cut out 8 (3 1/2-inch) diameter rounds from the dough; try not to re-roll the scraps too many times.
• Brush each wrapper with the eggwash. Cut a small square of foie mousse from the terrine and set it in the center of a wrapper, along with a few cubes of jicama and a small dollop of the gelled soup. Fold in half, press out the air pockets, and crease, pressing on the seam to seal and form half moons. Cook immediately, or freeze for up to 1 week.
• To serve: Set up a steamer over a pot with 1-inch of boiling water. Steam the dumplings (if frozen, do not thaw first), without crowding the steamer, until puffed, 4 to 5 minutes.
• While the dumplings cook, put the instant flour on a plate. Season the foie gras with salt and pepper and dredge in the flour. Heat a skillet over high heat, and when it's hot, sear the foie gras until browned on both sides but just warm inside, about 1 minute per side. Transfer to a board and cut into 8 pieces.
• Decorate each plate with the vinegar reduction and arrange 1 dumpling on top. Top each dumpling with a piece of the seared foie gras and a pinch of the scallion julienne in the center. Serve with chopsticks and a Chinese soup spoon so that the diner can experience the juice in the dumpling.

SAUTEED FOIE GRAS WITH CIPOLINI ONIONS, NASHI PEAR, AND WORCESTERSHIRE SAUCE

Steps:

• Dice the Nashi pears and place into a saucepan with the white wine, sugar, pinch of salt, and enough water to cover pears. Bring to a boil, cook for 5 minutes, remove and cool.
• Preheat the oven to 350 degrees F.
• Peel the cipollini onions, leaving the root intact, and arrange so that they sit tightly yet flat on the bottom of a pan. Add the honey, olive oil, and 1 ounce of Worcestershire sauce, cover with aluminum foil and roast for 10 minutes or until tender.
• Heat a nonstick saute pan over medium-high heat. Season the fois gras, and saute on each side until golden brown on the outside and soft and creamy on the inside.
• In a separate pan, heat the Nashi pears with the orange confit and the cipollini onions. Finish with the basil leaves and place a small pile in the center of each plate. Place the fois gras on each plate and add the sauce on top of each fois gras.

SOY SYRUP

Steps:

• Combine all and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 percent reduction. Let cool.

MOM'S BOX FOIE GRAS DUMPLINGS WITH HONEY-SHALLOT SYRUP

Steps:

• To make the dough, bring the water to a boil. In a large stainless-steel bowl, combine the flour and salt. Slowly add the boiling water in 1/4 cup increments, mixing with chopsticks until a ball is formed and the dough is no longer too hot to handle. All the water may not be needed. Knead the dough on a floured work surface until it becomes smooth and elastic, 15 to 20 minutes. Form the dough into a ball, return it to the bowl, and cover it with a damp cloth. Allow the dough to rest for 1 hour. To form the wrappers, add more flour to the work surface. Divide the dough in half. Shape 1 portion into a log and roll it back and forth under your palms to make a thin sausage shape measuring about 1-inch in diameter. Cut into 1/2-inch pieces. One by one, stand each piece on end, flatten the piece with your palm, and rollout to form a circular wrapper about 3 inches in diameter and 1/16-inch thick. Repeat with the remaining dough. To fill the dumplings, place about 1/2 teaspoon of the filling in the center of each wrapper. Avoid getting filling on the edges of the wrapper, which would prevent proper sealing. Place another wrapper on top pressing down around filling to remove excess air. Crimp the edges together. Continue with remaining filling and wrappers.
• For the filling: In a food processor, puree the chicken until smooth then add the goose liver, foie gras and egg and puree until smooth again. Do not over puree as it could break the filling. Remove from processor and fold in the chives. Season. Steam dumplings in a steamer or steamer basket for about 15 minutes or until cooked through. Remove and keep warm until serving. Meanwhile, in a medium non-reactive saucepan, coat lightly with oil and caramelize the shallots. Deglaze with both vinegars and reduce by 80 percent. Add honey and check for seasoning. Keep at room temperature.
• PLATING Zig-zag syrup on a plate and top with dumplings.
• BEVERAGE Brut Rose Champagne, Schramsberg
• Mom's recipe for dough: .

GRILLED RARE SQUAB WITH FOIE GRAS FRIED RICE AND POMEGRANATE MOLASSES SYRUP

Steps:

• For the squab: In a baking dish large enough to hold the squab, combine the soy sauce, molasses, wine, garlic, ginger, brown sugar, black pepper, and oil. Add the squab, turn to coat, and marinate, covered, about 1 hour.
• Prepare a medium-hot grill and season the squab with salt and pepper. Place the squab skin side down on the grill and cook until brown, about 2 to 3 minutes. Turn and cook an additional 1 to 2 minutes for medium-rare. Be sure to cook the legs an extra 2 minutes on each side. Remove the squab and keep warm.
• For the fried rice: In a medium sautee pan coated with oil, sweat the onions, carrots, celery, and garlic over medium heat for five minutes. Add the rice and the oil and saute for 3 minutes. Deglaze the pan with the white wine, add the chicken stock, season with salt and pepper and bring to a boil. When the mixture begins to boil, turn the heat to low, cover, and cook for 15 to 20 minutes until done, then set aside. Prepare a medium saute pan over high heat. Season the foie gras with the salt and pepper, and then sear each side for about 1 minute each. Add the rice mixture to the foie gras and mix in the chives. Keep warm.
• For the syrup: In a medium saute pan, over high heat, add the oil and cook the shallots, and garlic until golden brown, about 3 to 4 minutes. Add the squab bones and continue cooking until brown. Deglaze the pan with the wine, then add the molasses, thyme, bay leaf and chicken stock. Cook the mixture until the liquid is reduced by 1/2, and then strain to remove the bones. Return the strained liquid to the pan, reduce by half again and set aside. Garnish: 1 teaspoon truffle oil 1 teaspoon lemon juice Salt and freshly ground black pepper 1 1/2 cup pea tendrils.
• In a small bowl, whisk together the truffle oil and the lemon juice. Season with salt and pepper and toss to coat the pea tendrils.
• Plating: Right before serving, whisk the butter and lemon juice into the sauce and correct the seasonings. Mound the rice at one end of a large oval platter. Place the squab breast and legs crisscrossed along the platter and place the pea tendril salad near the squab. Drizzle over the sauce.

GOLDEN SYRUP DUMPLINGS

Steps:

• In a large, wide pan pour in 450ml water, half the butter, sugar and golden syrup and bring to the boil. Turn it down immediately so it is just simmering.
• Warm the milk just a little. Meanwhile, in a food processor pulse the flour and the rest of the butter until it resembles breadcrumbs. Add 2 tbsp golden syrup and the warmed milk and whizz until it comes together.
• Bring the liquid back to the boil and drop in dessertspoon-size pieces of the dough, turn the heat down to a simmer again and gently cook for 10 mins, turning gently a few times. You may need to do it in two batches so they don't all stick together - just scoop out the first lot with a little of the syrup into a baking dish, cover with foil and keep warm in a low oven while you finish the rest.

MOM'S SIMPLE DUMPLINGS

Steps:

• Whisk together the flour, baking powder, and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles fine crumbs. Stir the milk into the flour mixture until moistened. Dough will be pretty lumpy, but be sure to not over mix it!
• Drop dough by large spoonfuls onto any boiling stew. The dumplings should rest on top of vegetables and meat; it's okay if they stick out of the top a bit. Cook uncovered for 10 minutes; cover and cook another 10 minutes.