Curried Butternut Squash Bisque with Foie Gras/Gingerbread Marshmallows, Pickled Apples & Crisp Sage
Brandon Frohne, Mason's, Nashville - January 3rd, 2014
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.
- 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
- 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
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.
Generously grease bottom and sides of glass baking dish with butter; sprinkle with 1 Tbsp. confectioners’ sugar; reserve.
Add gelatin, ginger, cinnamon, and cloves to bowl of a stand mixer; add cold water; reserve.
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.
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.
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.