Foie Gras and Pain d'Épices

When I read about pairing an unctuous slice of liver with grilled gingerbread slices, pain d’épices, I was sold.

I love combining sweet and savory. And, in preparation for a holiday post, I decided to do something I don't usually do: eat foie gras. Don't get me wrong, it's not the foie gras controversy that keeps me away (remember, my state of residence has banned foie on and off for years); it's just not something I usually buy. In fact, when something is banned - say a book or a food product - I am more apt to hunt it down and partake. Really. Besides, many a French holiday meal typically starts off with foie gras.

You might ask: is it ethical to eat foie gras? I say, yes. In this country, foie gras is produced by just a handful of farmers who have the highest of standards and practices for their animals. This foie gras is from Hudson Valley. If you're curious, you can google them. They have some nice clips about their process. And when compared to the mass-produced nightmare that is factory farmed meat, foie gras looks idyllic.

I've had foie gras seared. And I've had it with a slice of toasted brioche. I love that combination. But when I read about pairing an unctuous slice of liver with grilled gingerbread slices, pain d’épices, I was sold. I made small gingerbread squares, places seared foie gras on top of the cookies, then added a smear of lemon marmalade for a rich, spicy, tart holiday nibble.

Ingredients

• 1 cup (2 sticks) butter

• 1 cup organic dark brown sugar

• 2 eggs

• 2/3 cup unsulphured molasses

• 6 cups flour + more as needed

• 1 cup ground almond meal (or almond flour)

• 2 Tablespoons baking powder

• 1 Tablespoon ground ginger

• 2 teaspoons ground cinnamon

• 1 teaspoon ground nutmeg

• 1 teaspoon ground cloves

• 1/2 teaspoon ground allspice

• 1/2 teaspoon ground white pepper

• 1/2 teaspoon ground cardamom

• Also needed: cookie cutters (I used a small rectangle), parchment paper, rolling pin

Procedure

Melt the butter and whisk in the molasses, sugar, and eggs. Add dry ingredients and blend till you have a stiff dough. Split dough into quarters and roll into a ball. Wrap tightly with plastic and refrigerate for at least an hour.

Preheat oven to 350 degrees F. Roll out dough between two pieces of parchment paper to about 1/4" thick. Use cookie cutters and place the cookies on a parchment paper-lined baking sheet. Place the trays in the freezer for 20 to 30 minutes before baking.

Bake in a 350 degree oven for 20 to 30 minutes, depending on thickness. They should be firm and nicely browned. Cool the cookies on the baking sheet for a minute or so before transferring them to a wire rack to cool completely. Repeat process with remaining dough.

Place seared foie gras on top of the cookies, then added a smear of lemon marmalade for a rich, spicy, tart holiday nibble. This is delicious with a glass of bubbles.