Chanterelle Risotto, Carolina Moon Cheese, Foie Gras, and Apple Espuma

Adapted by StarChefs.com
November 2013
Yield: 4 servings

INGREDIENTS:

Pickled Apples
½ pint brown sugar
½ pint Madeira
¼ pint water
¼ pint red wine vinegar
¼ pint Sherry vinegar
2 apples, peeled, quartered, and core removed
Chanterelle Purée
2 tablespoons butter
1 shallot, chopped
1 clove garlic
½ cup white wine
¼ cup Madeira
½ pint chanterelles
1 cup heavy cream
3 pieces thyme
1 bay leaf
salt
black pepper
Sherry vinegar
Risotto Base
2 pints vegetable stock
4 ounces butter
3 ounces shallots, finely diced
2 ounces garlic
thyme
bay leaf
6 ounces risotto
½ pint Sherry
Chanterelles
3 tablespoon butter
6 ounces chanterelles, bottoms trimmed
½ cup white wine
salt
black pepper
Apple Espuma
2 apple cider
1 shallot, chopped
1 clove garlic
bay leaf
thyme
1 cup apple verjus
3 sheets gelatin, bloomed
To Assemble and Serve
½ cup heavy cream
vegetable stock
salt
black pepper
2 tablespoon mascarpone
8 slices Carolina Moon cheese
2 zucchinis, scoop with #12 melon baller, blanched
16 pearl onions, peeled, blanched, and roasted
1 Parmesan , finely grated
1 lobe foie gras, cured and frozen

METHOD:

For the Pickled Apples:

In a pot, combine the brown sugar, Madeira, water, red wine vinegar, and Sherry vinegar. Bring to a boil and chill. Heat the water bath of an immersion circulator to 75°F. Place the apples in a vacuum pack bag along with the pickling liquid, seal, and cook sous vide 40 minutes. Chill and dice apples.

For the Chanterelle Purée:

In a saucepan, melt butter and sweat shallots and garlic 5 minutes. Add white wine and Madeira and bring to a boil. Add mushroom trim, cream, thyme, and bay leaf. Bring to a boil, reduce heat, and simmer 20 minutes. Purée and strain through a fine strainer. Season with salt, pepper and Sherry vinegar.

For the Risotto Base:

In a pot, bring vegetable stock to a boil and turn off. In a pan, melt butter and sweat shallots and garlic with thyme and bay leaf. Cook 5 minutes. Add rice and cook until translucent. Add Sherry and bring to a boil, then turn down the heat. Gradually add the stock, stirring continuously until soft, approximately 15 minutes, then cool rapidly by pouring out onto a tray and scoring.

For the Chanterelles:

In a pan, heat 1 tablespoon butter and slowly cook down the mushrooms. Add white wine and reduce. Once reduced, whisk in the remaining butter. Season and chill.

For the Apple Espuma:

In a pot, combine apple cider, shallot, garlic, bay leaf, and thyme. Bring to a boil, reduce by half, and strain. Combine reduced apple cider and verjus and bring to a simmer. Stir in gelatin to dissolve, strain, and place into a cream siphon and charge with 2 cream charges.

To Assemble and Serve:

Warm up the Risotto Base with Chanterelle Purée, Chanterelles, and heavy cream. If risotto gets too thick, add a little vegetable stock. Season and finish with mascarpone. Spoon the risotto into a bowl, place pieces of Carolina Moon Cheese on top, and garnish with the zucchini balls, pearl onions, and Parmesan. With a microplane, grate foie gras over top and finish with the Apple Espuma.