Oh yes she did! Move over Bakerella (wid’ yo bad self and your highly addictive cake pops).
Hel-lo foie gras pops!
What? Did you say something?
Foie gras is pronounced “fwah-grah” and it literally means fatted liver. But just forget I said that.
It’s usually made from duck liver, although the more authentic foie gras is made from goose. I won’t gross you out with how it’s made; I’ll only tell you that it’s usually eaten with large grain sea salt, onion confit, or fig jam – but not all three together. My favourite is fig jam, so it wasn’t a huge stretch for me to try out some other jams to give the pops some more colour.
For these tasty treats, you will need foie gras
gelatin sheets and lollipop sticks
an assortment of jam . . .
and a sense of the ridiculous.
Cut the foie gras – not too thick.
And then use a small glass to cut perfect circles.
Gently slide the lollipop stick in the centre of the foie gras. (It’s like trying to find a vein with a large needle. You may need to push down on the foie gras to keep a fissure from forming in the centre).
You can smooth over any imperfections with your finger – like you can with clay!
Now take your various jams. I made the glaze by soaking sheets of gelatine in cold water.
I cut it into two to fit – not sure if you can see it in there. It’s one sheet per glaze.
And I took three tablespoons of the jam and microwaved it for 30 seconds.
Then I added a tablespoon of hot water.
Now, switching over to the red glaze – I made 4 –
I added the gelatine sheet.
I strained it whenever I could. The strawberry was hard to strain
but the blueberry was super easy.
I ended up using another sheet of gelatine for the blueberry since it was too runny. But if you do that, give it some time to set or your pop will end up looking like this:
Spoon, then lightly spread the glaze over the foiegraspops
Sprinkle a couple grains of sea salt . . .
and tie ribbons for decoration.
Actually, a word to the wise. You would do better to tie the ribbons on the lollipop sticks before you even insert them in the foie gras. They were difficult to tie after the fact and they got soaked in the glaze.
Serve your foie gras as an appetiser, with 3-4 toasts cut to size.
And when you eat the foie gras, don’t spread it on your toast. You’re supposed to cut a small piece and place it on top of the toast, then pop the whole thing in your mouth. Like eating sushi!
You’ll need some champagne, of course –
even if it’s alcohol-free like ours.
And then you’re all set for your holiday meal! 🙂
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(In full disclosure, the idea for making sucette de foie gras came from a page torn from some culinary magazine a friend lent me. The rest are my own ideas).