RecipesCirca 1886 RestaurantCOOPER TASTING MENU

Cooper Tasting Menu Recipe

inspired by

@circa1886restaurant

Dec 10 2024

•

3h

•

Serves 4

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Recipe information

Make Cooper Tasting Menu in just 3h . Foie Gras Torchon “Brulee”, Peach Cider Curd, Toasted Pecans, Finger Lime, Basil; Blue Crab Salad, Pineapple Sorbet, Cucumber, Radish, Romesco Sauce, Tequila Vinegar Gel, Cilantro, Tortilla Crisps; Berkshire Pork, Gnocchi, Smoked Paprika Tomato Sauce, Manchego, Truffle Crema; Wagyu Beef, Garlic Butter Whipped Potatoes, Petite Vegetables, Smoked Foie Gras Demiglace; Chocolate Truffle Cake, Port Poached Pears, Grand Marnier Toffee Sauce, Vanilla Ice Cream, Blood Orange Gel

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Ingredients

Foie Gras Torchon

Blue Crab Salad

Berkshire Pork

Wagyu Beef

Chocolate Truffle Cake

Preparation

Foie Gras Torchon

1. Prepare the Foie Gras

Soak the foie gras in milk overnight. Then, drain and blend with cognac, salt, and pepper. Pass through a sieve.

2. Form the Torchon

Spread the mixture onto a clean cloth, roll tightly, and secure the ends. Poach in simmering water for 30 minutes.

3. Make the Peach Curd

Cook peach cider with sugar until thickened. Cool and set aside.

4. Serve

Unwrap the foie gras and serve with peach curd, toasted pecans, finger lime, and basil.

Blue Crab Salad

5. Prepare the Salad

Mix blue crab meat with diced cucumber and radish. Plate with pineapple sorbet.

6. Add Sauces

Drizzle romesco sauce and tequila vinegar gel over the salad. Garnish with cilantro and serve with tortilla crisps.

Berkshire Pork

7. Prepare the Pork

Season the pork with smoked paprika, then sear on high heat until cooked through.

8. Cook the Gnocchi

Boil gnocchi until they float, then sauté with tomato sauce and sprinkle with manchego.

9. Plate the Dish

Serve pork on a bed of gnocchi and drizzle with truffle crema.

Wagyu Beef

10. Prepare the Wagyu

Sear wagyu beef in garlic butter until desired doneness.

11. Whip the Potatoes

Whip potatoes with butter until smooth. Serve alongside petite vegetables.

12. Finish with Demiglace

Drizzle smoked foie gras demiglace over the beef and serve.

Chocolate Truffle Cake

13. Melt the Chocolate

Melt dark chocolate and butter together until smooth.

14. Mix the Batter

Whisk sugar and eggs until fluffy, then fold in the chocolate mixture and flour.

15. Bake the Cake

Pour the batter into a greased pan and bake at 180°C for 25 minutes.

16. Serve with Poached Pears

Serve cake with port poached pears, Grand Marnier toffee sauce, vanilla ice cream, and blood orange gel.

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