Jeffrey Dixon, Banquet Chef for Naples (Fla.) Yacht Club, says his Foie Crème Brûlée combines sweet and savory for an unexpected yet complementary flavor pairing that meshes luxury and fun.
“I think this was a bold dish,” notes Dixon. “It was a dish that I was hoping would be fun for the members to take a high-luxury ingredient and turn it into something playful for a high-end wine dinner.”
The dish requires a bit of skill to get the flavors and the level if sugar just right,.
The flavors remind him of peanut butter and jelly, he adds—”this nutty, rich flavor from the seared foie added to the creme brûlée custard, then a cherry gel to cut through the richness and, of course, the spiced hazelnuts for a bit of texture.”
