This appetizer for the High Tea Bridal shower was suggested by my husband. We had tasted this in Paris at a reception. Foie gras was served with dried apricots along with Champagne.
A perfect combination that my daughter loved!
Since I couldn't find foie gras, I used duck and pork Pate instead. I had thought I would marinade the dried apricot as I thought the paring would be nicer. I tried the pate with the dried apricots and canned apricots, my husband and I preferred the dried apricot better as it did not take away from the taste of the pate.
I had originally thought of assembling a marinaded apricot with pate on caramelized onions.
I do not have a picture of the appetizer itself, the appetizer is on a Birk's Vintage cake stand between the Ladybugs and the Beet appetizers
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