Hi there and have you been ‘hunting’ for something different? Sorry. I couldn’t help myself.
Special thanks to Stacey from Food Lust People for being such a great hostess.
This has been a fun challenge, I usually try to make recipes that have really easy ingredients to find but this week we HAD to try out different treats and this was a riot.
I actually found the oddest ingredient-foie gras, at my grocery store. It’s a local product and the farmer is so sure that you’ll be ok with his product and his animals that he welcomes people to come to his farm. Foie Gras is duck liver.
I started with the base, a luscious piece of bread that got fried in butter in a hot pan. I chose fig and walnut but any briochelike bread would be lovely.
And now the flavour builders. In a hot pan I toasted VERY thin apple slices that then got flamed with a bit of calvados (apple brandy) and finished with a spritz of lemon juice.
Now for the foie gras. I don’t like a tonne of this rich treat, I like to have just a wee bit. The foie gras flavour should also just shine so it only needs a bit of salt and pepper. All you have to do is give it a cross hatch score with a sharp knife and get a pan screaming hot.
If you don’t have your pan SUPER hot your foie gras will just slowly render its fat and go to nothing. You just want to sear each side.
Dress your toasty bread with your calvados apples and a sliver of foie gras.
What an awesome treat that is so worth ‘hunting’ for.
- 8 triangles of brioche bread
- 1 tsp of butter (for frying the bread)
- 8 thin slices of apples
- 2 T calvados (or brandy)
- 1 tsp of lemon juice
- Foie Gras:
- 3 oz foie gras (cut in a cross hatch pattern)
- pinch each of salt and pepper
- honey for drizzling
- Toast bread in butter.
- Toast apple pieces in a dry pan (turning once). deglaze with calvados and lemon juice.
- Season and crosshatch the piece of foie gras. Get a pan VERY hot and sear the foie gras on both sides (about 30 seconds a side). Remove from pan and let rest before slicing into 8 pieces.
- Assemble: bread, apples, foie gras. Drizzle each with a wee bit of honey.
Spread it on Thick
- Homemade Mascarpone from That Skinny Chick Can Bake
- Sugar Plum Fairy Jam from What Smells So Good?
- Porcini Compound Butter from Nosh My Way
Nibbles and Sides
- Baked Rice with Mushrooms from Basic N Delicious
- Brie Blackberry Bites from Family Foodie
- Foie Gras Bites from Jane’s Adventures in Dinner
- Miso Risotto from Crazy Foodie Stunts
The Main Event
- Bourbon Butter Venison Bites from The Life and Loves of Grumpy’s Honeybunch
- Fennel Frond Pappardelle with Rabbit, Muscat, and Cream from Culinary Adventures with Camilla
- Juniper Berry Crusted Venison from Curious Cuisiniere
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- Lapin au Cidre – Cider Braised Rabbit from Food Lust People Love
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- Rabbit Braised with Kalamata Olives and Prunes from The Texan New Yorker
- Spicy Sausage Pasta Skillet from Nik Snacks
- Wild Venison Sausage Gravy from A Mama, Baby & Shar-pei in the Kitchen
- Turkey, Wild Rice and Mushroom Casserole from Recipes, Food and Cooking
- Wild Boar Pacific Rim Sliders from Peaceful Cooking
- Wild Venison Kitchen Sink Chili from Lifestyle Food Artistry
- Blueberry Ice Cream with Chocolate Sauce from From the Bookshelf
- German Fruit and Nut Bars from Magnolia Days
- Grilled Bananas/Toast Topped with Chocolate and Cheese from Brunch with Joy
- Lemon Blueberry Scones from Killer Bunnies, Inc
- Raspberry Muffins from Cindy’s Recipes and Writings
- Pumpkin Spice Puppy Chow from Pies and Plots
- Ultimate Chewy Brownies from The Perfect Brownie
- Vanilla Poached Tamarillos from Manu’s Menu
- Wild Blackberry Scones with Lemon Glaze from The Foodie Army Wife
- Willy Wonka and the Chocolate Topped Waffles from NinjaBaker.com
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