Featured at May 2017’s Chef’s Night Out, Chef Evan A. Halvorsen, formerly of Trattoria San Giorgio in Millbrook, created the Foieclair, served with a lovely grape gastrique. Chef Halvorsen suggests the electric purple gastrique drizzled over fatty meats and warns to use sparingly, as it provides an intense flavor.
1/4 pound grapes
1/2 cup balsamic vinegar
3/4 cup chicken stock
1 tablespoon brown sugar
Salt to taste
Combine all ingredients except salt in to a medium sauce pot. Heat pot to a simmer and cover. Cook on low for about 45 minutes. Remove the mixture from heat and let cool slightly. Transfer to a food processor and blend until smooth. Pass the sauce through a fine mesh strainer and discard the solids. Return the sauce to the pot and cook on medium heat to reduce by half or until a syrup consistency is reached. When sauce is about finished, season with salt to taste.
This recipe was originally published in May of 2017.