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! 🙂
* * *
(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).
I can’t tell if this is genius or a gigantic mistake, and I mean that in the most loving way possible. I don’t know if I like foie gras. If I did, this would be great – what a perfect way to serve it and have a bit of the jam already with the foie gras.
angela recently posted…Without a Pause Button
Oh that made me laugh! My husband wasn’t sure if it was a gigantic mistake either, but he thought it tasted pretty good. Especially the blueberry, which is both pretty and tasty. The lemon was a bit overboard though. 😉
I’ve never had any of those things that you listed, so I refuse to say I won’t like it. I WILL say it looks super festive and cute to serve with champagne!
Katie Sluiter recently posted…a boring present
I think it’s like sushi (do you like sushi)? If you can get past the fact that it’s raw fish, it tastes divine. This does taste very good when it’s served the right way.
Delurking to say I LOVE the idea of foie gras pops. I’m definitely going to try this. So so clever.
I love that you’re delurking because it means I can say hi! 🙂
I’m so happy you’re willing to give it a go. Cute, huh?
I’m game!!
I wonder how it easy it is to get foie gras in the States?
Foie gras is easy to find in the US. I live in Chicago and there are several specialty stores that sell it. Or it can be ordered online from the wonderful company, d’Artagnan. My husband makes a torchon of foie gras – relish!
That should be delish!
I had to research what a torch on de foie gras was. I wasn’t sure. It sounds complicated – is it?
These are very cute and festive! I have had fois gras one other time, but not with jam. The salted jam sounds like it would be a great addition!
Kim@Co-Pilot Mom recently posted…Old School Blogging: Holiday Edition
Oh yes – foie gras is much better with jam. If you don’t care about appearance, fig jam is the best.
I just wish it wasn’t so sweet. It’s not as bad as the kids sparkling apple juice, but it’s sweeter than I like it.
I’d eat the heck out of those! We have a restaurant here that has a foie gras PB&J. It’s foie gras, cashew butter, pepper jelly on toasted crostini. It’s a total party of deliciousness in your mouth. 🙂
Elaine A. recently posted…Snowy Wishes
That sounds horrific! It’s really and truly good? 😀
Oh yes, it is REALLY good, I promise. I’ve had it at least three times. And I do not usually eat stuff like that! When you come to visit I will take you to get some. 🙂 You need to see how the Cajun French eat! 😉
Elaine A. recently posted…Cellaris Phone Case {Giveaway}
Champagne yes. Fois gras no.
Jackie recently posted…Lost
This is very fancy. And adorable. I kind of love it even though I’m not sure I would eat it. I’m not much of a risk-taker when it comes to food.
Jennifer recently posted…It’s okay to be sad at Christmas
Yeah . . . it’s pretty risky. I’m not sure you would like it. But I could make you tons of things you would like.
Ooh I am totally game. I love foie gras and I can just imagine how good it is with the jams. So clever, Jennie!
Kathy recently posted…Art To Eat Cookies: Almost Too Pretty To Devour