"Pbj's"

Name: "Pbj's"
Yield: Hors d’oeuvres for 4 people, ages 12 and older
Ingredients: 8 slices white sandwich bread (which should be soft and buttery, not dry); 8 tablespoons foie gras mousse, at room temperature; Coarse sea salt; 4 tablespoons berry jam (preferably tart berries, like cranberries, blackberries and currants)

By Amanda Hesser

June 22, 2009

"Pbj's"

Recipe information

Yield
Hors d’oeuvres for 4 people, ages 12 and older

Ingredients

8 slices white sandwich bread (which should be soft and buttery, not dry)

8 tablespoons foie gras mousse, at room temperature

Coarse sea salt

4 tablespoons berry jam (preferably tart berries, like cranberries, blackberries and currants)

Preparation

Step 1
1. Lay the slices of bread on a breadboard. Spread the foie gras mousse on four of the slices. Sprinkle with coarse sea salt. Spread the jam on the other 4 slices of bread. Join the jam slices with the foie gras slices to make 4 sandwiches.
Step 2
2. Using a bread knife, cut off the crusts with gentle sawing motions, then cut the sandwiches diagonally into quarters, so you end up with triangles. Stack on a serving platter and march them out to the party.

Reprinted with permission from Six Foodie Memoirs by Amanda Hesser. May 2003 W.W. Norton & Co.

TagsSandwich Starter Dinner Lunch Nut Free Quick Easy 5 Ingredients or Fewer No-Cook Cookbooks

Recipe notes

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Oven-Fried Shrimp

Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.

Black Sesame Tofu “Basque” Cheesecake

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.

Île Flottante

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.