“Unbeknownst to my Scandinavian friends, I’ve used the lingonberry in my cooking for many years,” claims chef Sheri Kimball. “This particular foie gras recipe was created for a menu at a wine tasting dinner in the winter of 2006. To start the menu, we wanted to serve samplings of small tastes or appetizers. I love foie gras, especially in the winter, so comforting! For the occasion, it had to be served in such a way that it could be easily eaten with your hands in one bite. The tartness of the lingonberries with the smooth, creamy mixture of the foie gras mousse seemed like the perfect combination. And yes, the lemon zest just brings out the fresh tart flavor of the lingonberries with a finishing peppery bite!”
4 oz. unsalted butter, melted
Soft white bread, challah or brioche, cut into 1 – 2 inch thick squares (enough to make about 15 squares)
4 oz. mousse of duck foie gras
1/2 cup lingonberries
Zest of one lemon
Pepper, to taste
Preheat oven to 375° F. / Prepare the lingonberry topping. In a small bowl, combine the lingonberries, lemon zest and pepper. Place bread squares on cooking sheet. Brush the bread on both sides with the melted butter. Bake until lightly golden, about 5-6 minutes. Keep a close eye on the bread so it will not get too brown. While the toasts are still warm, place a generous 1/2 teaspoon of foie gras atop each. Finish with about 1/4 teaspoon of lingonberry mixture.