Corn Pancakes with Faux Foie Gras and Apple Juice Sauce

Instructions

Sweat the shallots with 2 tbsp. of the butter in a medium sauté pan until translucent. Add the corn and continue to cook for 10 to 12 minutes or until the corn is tender. Season to taste with salt and pepper and allow to cool.

Place the apple juice in a small saucepan and bring to a simmer for 35 to 45 minutes, or until reduced to 250 ml. (8 fl oz). Whisk in 3 tbsp. butter and add 185 grams (6 oz.) of the cooled corn and the parsley.

Place the lukewarm water and yeast in a small bowl and let stand for 3 minutes. Place the milk, vinegar, egg, melted butter and the yeast mixture in a medium bowl and whisk together until combined. Add the flour, chives and the remaining white corn and season with salt and pepper.

Place the quince in a small saucepan and cover with water. Simmer over medium heat for 15 to 20 minutes, or until the quince is soft. Place in a blender and purée until smooth.

Slice the pears into twelve 1/4-inch thick whole slices, keeping the skin on. Place the pears and the grapeseed oil in a large sauté pan and cook over medium high heat until caramelized on each side.

Spoon 2 tbsp. of the corn batter in a non-stick sauté pan (oil is unnecessary) for each pancake. Cook for 3 to 4 minutes or until golden brown on each side. Continue this process until you have 16 pancakes. Cut the pancakes into squares and keep warm.

To serve, place one of the pear slices in the center of each plate; spoon some of the corn-apple sauce over the pear; stagger two or three pancakes on top of the pear. Place a dollop of quince on top of the pancakes and continue the layering process until you have 3 layers of pear and 2 layers of pancakes. Spoon some of the remaining sauce around the plate.

Author's Comments

Recipe from Chef Terry Mitchell's Recipes, http://www.mitchell.demon.nl/cook.htm

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