Chef Brandon Frohne (Mason's, Nashville) serves up curried butternut squash bisque over foie gras/gingerbread marshmallows with pickled apples & crisp sage.
magnify Click image to view more.

Curried Butternut Squash Bisque with Foie Gras/Gingerbread Marshmallows, Pickled Apples & Crisp Sage

Brandon Frohne, Mason's, Nashville - January 3rd, 2014

Serves 4

Curried butternut squash bisque:

  • 1 Tbsp. canola oil
  • 1 Tbsp. unsalted butter
  • 1/2 cup onion, diced
  • 1/4 cup celery, diced
  • 1/4 cup carrots, diced
  • 4 cups butternut squash, roasted and pureed
  • 1 tsp. crushed red pepper flakes
  • 1 tsp. rosemary, chopped
  • 1/4 tsp. nutmeg, freshly grated
  • 1 Tbsp. Madras curry powder
  • 1 1/2 cups chicken stock
  • 1 1/2 cups apple cider
  • 1/4 cup granulated sugar
  • kosher salt
  • white pepper, freshly ground
  • 1/2 cup heavy cream

Heat the oil and butter in a large pot over medium heat; add onion, celery, carrots, and squash; cook until tender, about 10 minutes; add chile flakes, rosemary, nutmeg, and curry powder; continue to sweat, about 2 minutes; deglaze pan with chicken stock, and apple cider; add sugar; season with salt and white pepper; bring to a boil, reduce heat, and simmer until vegetables are tender; transfer to a blender or food processor; puree until smooth; return soup to pot; stir in heavy cream (being careful not to reboil); reserve.

Pickled apples:

  • 1 lemon, zested
  • 1 tsp. salt
  • 1/2 cup brown sugar
  • 1/2 cup apple cider vinegar
  • 1 tsp. yellow mustard seeds
  • 1/4 tsp. chile flakes
  • 1/4 tsp. allspice
  • 1 bay leaf
  • 2 Granny Smith apples, peeled, cored, and quartered

Add all ingredients except apples to a pot; bring to a boil; add apples; cook 1 minute; remove from heat; pack in mason jars; reserve.

Foie gras marshmallows:

  • about 3 cups foie gras, cleaned and diced into 1” thick pieces
  • salt
  • black pepper, freshly ground
  • unsalted butter, for greasing
  • 1/3 cup confectioners’ sugar
  • 2 1/2 Tbsps. unflavored gelatin
  • 1 1/2 tsps. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/2 cup cold water
  • 1 1/2 cups granulated sugar
  • 1 cup corn syrup
  • 1/4 tsp. salt
  • 1/4 cup water
  • 1/4 cup molasses
  1. Season foie gras with salt and pepper; add to sauté pan over medium-high heat; sear on both for 15 seconds; remove; cool completely; cut into small dice.

  2. Generously grease bottom and sides of glass baking dish with butter; sprinkle with 1 Tbsp. confectioners’ sugar; reserve.

  3. Add gelatin, ginger, cinnamon, and cloves to bowl of a stand mixer; add cold water; reserve.

  4. In 2-qt. saucepan, heat sugar, corn syrup, salt, water, and molasses over low heat, stirring constantly, until sugar dissolves; bring to a boil; cook without stirring until temperature on candy thermometer reaches 238°F (about 30 minutes); remove from heat.

  5. Slowly pour syrup into stand mixer while beating on low speed; add the diced foie gras; increase speed to high; beat 8 to 10 minutes or until mixture is white and has almost tripled in volume; pour into reserved baking dish, patting lightly with wet hands; let stand uncovered at least 8 hours or overnight.

  6. Sprinkle work surface with about 1 Tbsp. confectioners’ sugar; place remaining confectioners’ sugar in small bowl; loosen sides from baking dish and lift marshmallow in 1 piece onto work surface; cut into desired shapes with sharp knife greased with butter; dip bottoms and sides of each marshmallow in confectioners’ sugar, shaking off excess; reserve.


  • sage leaves, fried

Place reserved marshmallow in bottom of shallow bowl; top with reserved pickled apples and sage leaves; pour reserved butternut squash bisque over tableside.