Or am I only remembering a satirical Saturday Night Live episode (http://www.hulu.com/watch/3523/saturday-night-live-the-french-chef)?
When someone gives you Cognac - flambé! My Father-in-law gave us a nice bottle of Cognac for Christmas and I think Cognac is fine as a drink, but I think it is even better in a paté or a nice prime rib jus. It is a must in coq au vin and is excellent in fruit salads. Start the New Year with a flare - uh... carefully.
Paté with Apples and Cognac
½ stick butter2 Tbsp olive oil
1½ lb chicken livers
1 onion, finely diced
1 apple, finely diced
2 cloves garlic, minced
1/3 cup Cognac
¼ cup cream
Sauté the livers in half the butter and half the oil until just cooked through, turning often. Meanwhile in a separate skillet, sauté the onion and apple in the remaining butter and oil until golden and starting to caramelize. Add the garlic and cook another 2-3 minutes. Remove apple mixture from heat and carefully add the cognac. Very carefully ignite to flambé the Cognac in the pan, allowing the flames to burn out. Tip the livers, apples and cream into a food processor and add a bit of salt to taste (about ½ tsp). Purée very well until very creamy, scraping down the sides of the bowl often. Transfer to a bowl and allow to cool at least 2 hours in the refrigerator, until firm.
No comments:
Post a Comment