What’s the best way to enjoy Faux Gras?

The simplest answer is on Carr’s Water Crackers, on Rice Crisps or on plain ‘ole celery. But more sophisticated options about. Below please find some alternative and dare we say, SPECTACULAR ways to enjoy our paté.

Faux Gras and Tomato Persimmon Salsa on Italian Bread

(Serves 2-3)

4 oz of Faux Gras

Directions: Combine tomato, persimmon, onion, fresh herbs, olive oil and salt in a bowl. Meanwhile, cut bread in half (or thirds), trim off butts. Feed butts to sweet dog nearby or birds. Cut bread in half lengthwise. Lightly toast both sides if the sandwiches will sit out for a while. Spread two halves with Faux Gras. Spread some salsa over both halves and finish with a crack of coarse grind pepper. Top with other side of bread and slide slowly into sandwich heaven.

Faux Gras Pear & Cress Sandwich

(Serves 2)

Directions:
Lightly toast rye bread. Spread one side of each slice with a tablespoon of Faux Gras. Lay watercress on one side, and the pear slices on the other. Repeat with the other two rye slices. Press the watercress sides to the pear sides. Cut crusts off if desired and  slice on the diagonal. Enjoy.

Faux Gras Truffle

(serves 8 )

Spoon Faux Gras into a mixing bowl. Bring water to a boil in a small pot. Add agar agar and whisk vigorously for about 5 minutes, until all particles have dissolved. Quickly mix dissolved, hot agar agar syrup into Faux Gras. Mix well. Refrigerate for at least one hour. Meanwhile, toast pistachios in a hot skillet, stirring frequently. Take care not to burn. Let cool. Add bing cherries to small food processor. Give them a headstart and chop till small. Add cooled nuts. Pulse till you have very small pieces of both nuts and cherries. Spread in a plate. When Faux Gras is stiff, wet hands and roll into melon-ball sized (one tsp) balls. Roll Faux Gras balls into nut/cherry mixture. Repeat. Wet hands frequently to shape Faux Gras truffles. Serve on a lightly dressed bed of micro-greens.