Boozy Blueberry Compote
11⁄2 cups blueberries, fresh or frozen
2 tablespoons sugar
2 tablespoons Cognac
1 tablespoon water
1⁄2 teaspoon lemon zest
a few grinds of fresh black pepper
Combine all ingredients in a saucepan and bring to a boil. Turn down heat and simmer, stirring occasionally, until excess liquid evaporates and compote thickens. Allow to cool. Makes enough compote for 6 to 8 pinchos.
For the caramelized onions, saute 3 to 4 thinly sliced white onions, a pinch of salt and a pinch of sugar in just enough olive oil to coat the onions in a sautoir over medium-low heat. Stir occasionally until the onions turn golden brown. Be patient—this can take an hour or more. The extra onions will last in the fridge for up to a week. Use them in omelets, pizzas or salads.
To assemble the pinchos, on a ½-inch slice of baguette layer the onions, then a slice of foie gras mousse (or vegetable paté) and finally a dollop of the compote.