(NOTE: From our series of recipes from Private Chefs of the SF Bay, a collective of top private chefs, in and around the Bay, creating 5-star dinner parties (luncheons, brunch and cocktail parties) in your home or venue. Their personal chefs are vetted for quality of food, presentation, service, and even clean-up. Together, they boast over 200 5-STAR reviews, just in the last 2 years! Among them, you’ll discover chefs with Michelin Star restaurant experience, award winners (including a Chopped Grand Champion and a Top ChefSeason 15 contestant!), a self-taught chef who has risen to be named “Best Bay Area Personal Chef” and chefs who have authored cookbooks. “While our culinary styles vary, our cooking philosophies are similar. First and foremost, we believe in respecting the ingredients– which means the natural flavors of what we cook directs our dishes and menus. We work with small, local farmers, ranchers, and fishermen whenever possible– folks who take the same care in creating the ingredients we use as we do in creating the dishes we prepare”.)
Delicate mousse piped onto a spoon or in a pastry cup with Pomp & Whimsy Poached Pear and fresh tarragon.
Makes 6 servings
- 4 oz Pâté fu foie
- 2 oz softened unsalted butter
- 1 Pomp & Whimsy Poached
- Fresh tarragon leaves
- Combine Pâté and butter in a food processor and pulse until a smooth consistency.
- Pipe or spoon into pastry cup or tasting spoon or cracker-
- Slice thin sections of the pear
- Assemble pear and tarragon around the Pâté.