TIP OF THE DAY: Foie Gras Variées

[1] A slice of foie gras, known as a “scallop,” is briefly sautéed and served with peaches, marmalade and marigold salad (photo © Restaurant Daniel| NYC). [2] Foie gras-stuffed prunes (photo © Caviar Russe.   On festive occasions we serve “Foie Gras Variées,” a dinner plate comprising small amounts of different foie gras* preparations that…
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TIP OF THE DAY: Deck the Hors

How festive are these! Stuff peppadews with feta or goat cheese. Photo courtesy PeppadewUSA.com. Be “seasonal” and include some red and green hors d’oeuvres at your holiday party. Some crowd-pleasers are very easy to make. Skewers. Take long toothpicks and bocconcini (1″ mozzarella balls—the word means “mouthfuls” in Italian) and stack one ball with a…
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TIP OF THE DAY: Foie Gras “Kisses”

“French Kisses,” prunes stuffed with foie gras. Photo courtesy of Dartagnan.com. Looking for a special-occasion cocktail snack? You can buy “French Kisses” gourmet delights ready-made from Dartagnan.com, or make them easily (and more cost-effectively) yourself. 1. Buy plump, pitted prunes and mousse de foie gras (duck or goose liver mousse—or substitute less expensive chicken liver…
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