Tonight (Thursday) I surprised myself with a tasty Amuse Bouche for our dinner guests. Foie Gras Torchon rolled in candied Cashews with Pumpkin Chantilly, and Fig Essence. After I tasted it, my exact words were “Damn, thats good!”
Now, I have made foie gras torchons for the Amuse before. In fact, I am sick of making them so often as a result of having a limitless supply of foie scraps; our freezer slowly filled up with 15 quart containers of the stuff. The fig essence is actually something we buy from a specialty purveyor, and I didn’t even make the nuts (last night, we stole them from the kitchen downstairs to munch on). However, I do take credit for the Pumpkin Chantilly, which was nothing more then whipped cream, pumpkin puree, and all your typical pumpkin pie spices (Cinnamon, nutmeg, brown sugar). That stuff was very tasty on its own.
But, wow… the four tasty things combined were unbelievably delicious. So, now that it is pumpkin season, let it be known that pumpkin and foie gras compliment each other beautifully.
Anyone else stumble upon some delicious combinations recently?