California Farm Cashew Foie Gras Pate

Name: California Farm Cashew Foie Gras Pate
Total time: 3600 s
Yield: 2 people, 2 pounds
Cuisine: American
Ingredients: 1 pound, 2 cups dry Cashews, makes 4 cups soaked; 4 Tbs cocoa butter; 4 Tbs natto; 4 Tbs California Brandy; 4 Tbs water; 2 shallots; 4 Tbs Tahini; 2 tsp brewers yeast; 2 tsp Truffle extract; 2 tsp ground green peppercorns; 1/4 tsp turmeric; 1/4 tsp seasalt; 4 Tbs coconut oil to seal

Hobby Horseman @HobbyHorseman

California, United States

After making imitation foie gras from pork liver, and making blue cheese from cashew nuts, I feel confident enough to try this cashew foie gras recipe, guided by the posted recipes from Chef Fabrien Borgel in Paris and Thomas from Fullofplants.

Force feeding geese for goose liver foie gras is not allowed in California, and we agree, we dont want to see our own or other geese force fed. However, in nature, geese feed themselves before winter migration, it doubles their liver. Six weeks after start of migration, their livers are back to normal. So we feed our geese unlimited before winter butchering.
The cashew fois gras pate is a delicious spread.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Overnight cashew nut soak, 1 hour prep

2 people, 2 pounds

1pound, 2 cups dry Cashews, makes 4 cups soaked
4 Tbscocoa butter
4 Tbsnatto
4 TbsCalifornia Brandy
4 Tbswater
2shallots
4 TbsTahini
2 tspbrewers yeast
2 tspTruffle extract
2 tspground green peppercorns
1/4 tspturmeric
1/4 tspseasalt
4 Tbscoconut oil to seal
Equipment: food processor, precision scale, 2 cast iron crock pots with lid
Cost: cashews $3, other $3, 2 pounds for $6, $3 per pound

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Steps

Overnight cashew nut soak, 1 hour prep

1

Soak cashews overnight in water. Process 2 cups at a time in food processor with cocoa butter, natto, shallot, tahini, brewers yeast, turmeric, pepper, water. When all cashews are processed, mix brandy in by hand. Put in cast iron crock pot with lid. Store in pantry for five weeks to let brewers yeast work and blue mold develop.
2

Remove lid, scrape blue mold crust, melt coconut oil to seal top of foie gras. Keep cool till served. Enjoy.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on January 03, 2023 09:58

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.