|What could it be? (photo courtesy of Veronique of Eating Well 101)|
It's probably no coincidence that the "New Food Wednesday" series was born on the same day that the New York Times Dining and Wine is published. So while reading one of this week's articles ("How We Got to Dessert," by Dawn Drzal) I came across what many by modern standards would consider to be the antithesis of desserts. I was instantly intrigued. While I don't think I'll be making these for the Holiday Cookie swap at the office, it's good to have a proper perspective on how we arrived at the modern dessert.
(Find out what these strange cookies are after the jump)
Just in time for the Christmas baking season, here' to "Foie Gras Macaroons!"
And here we were all thinking the salmon ice cream on Food Network's "Iron Chef" was a bit over the top. As it turns out the seventeenth century French would have felt right at home at the show's "Kitchen Stadium."
Of course, without having tried these, I imagine they wouldn't be half bad. Sweet meets salty and fatty in the same way a Reese's cup combines creamy salty peanut butter with sweet chocolate.
For the complete recipe from Eating Well 101 please visit: http://www.eatwell101.com/glazed-foie-gras-macaroons-with-almonds-and-gold-sprinkled
Eat good food. Drink good beer. And above all, stay classy!