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Foie Gras Fig NewtonPrint This Recipe

Foie Gras Fig Newton

 

Yield: 18 to 24 pieces

Foie Newton Dough

  • Butter, soft 1 1/3 cup/302 g
  • Sugar 3/4 cup/151 g
  • Vanilla extract 1 tsp/5 mL
  • Eggs 2 2/3 oz/76 g
  • Cake flour, sifted 16 oz/454

Brioche Dough

  • Bread flour 8 oz/227 g
  • Instant dry yeast 1 tsp/3.8 g
  • Eggs 3 1/4 oz/91 g
  • Whole milk, room temp 1.6 oz/50 mL
  • Sugar 1 3/4 Tbsp/22.7 g
  • Salt 3/4 tsp/4.3 g
  • Butter, soft but pliable 2/3 cup/136 g

Lobe B or C Grade

  • Foie Gras about 1-1 1/4 lbs/567 g
  • Chopped figs 1/3 cup/78 g
  • Sugar 1/3 cup/67 g
  • Water 1/3 cup/80 mL
  • Egg white 1 ea
  1. To make the fig newton dough, in a mixer with a paddle attachment, cream butter and sugar on medium speed. Add vanilla. Gradually, add eggs on low speed until fully incorporated. Add flour all at once, and mix on low speed.
  2. Wrap in plastic wrap and rest overnight.
  3. To make the Brioche dough, in a mixer with a hook attachment, mix flour and yeast. On a low speed, add eggs, milk, sugar, and salt. Once incorporated, on medium speed, gradually add butter, then, mix on medium speed for 15 minutes, or until dough pulls away from bowl.
  4. Rest overnight on a greased surfaced, covered with a damp paper towel, and loosely covered with plastic wrap.
  5. To assemble the Foie Gras Fig Newton, devein the foie gras and cut into 1/4-inch/6-mm thick slabs and cut these into 1-inch/3-cm wide strips. (Wide enough to be the center of the "Newton.") Cover with plastic wrap. Form any scrap pieces together to create 1-inch/3-cm wide strips. Foie gras can be passed through a screen to eliminate all fine veins. Freeze formed strips.
  6. Combine figs, sugar, and water in a saucepan. Cook over medium-low heat until reduced to a thick jam consistency.
  7. Knead both doughs together, to form one pliable mass. Lightly dust a work surface with flour, roll out dough with a rolling pin to 1/4-inch/6-mm thickness. Cut into equal length 1 1/2-inch/4-cm wide strips about 6 inches/15 cm long. Tease dough to ensure consistency. Match enough strips for tops and bottoms of the cookie. Lay jam out 1-inch/3-cm wide down center of bottom sections of dough to 1/4-inch/6-mm thickness. Lay frozen strips of foie over jam. Top with dough and pinch tops and bottoms together securely. Brush with whisked egg white.
  8. Bake in 400°F/204°C convection oven until golden brown (Fig Newton color) about 10 minutes. Be sure dough does not separate while baking. Allow to cool completely and cut into 1-inch sections.

Chef's Note: Figs and foie gras go together very well as a flavor combination. The idea of a foie gras "fig Newton" was to create an appetizer/dessert that is fun yet true to the foie. Unlike a seared foie gras or a torchon where the liver is center stage, this dish is more of a meld of flavors. This dish can be made with a lower grade liver or smaller pieces can be mashed into shape. It is a sweet morsel that could be served warm or cold, as an appetizer or as a dessert. The dough is a combination of two doughs to get the proper texture.

 

Recipe taken from: Poultry Identification, Fabrication, and Utilization