Citrus Terrine Recipe French Recipe Cards

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CITRUS TERRINE



Citrus Terrine image

An all-citrus terrine is a refreshing dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 11

1/2 cup sugar
3 whole star anise
2 whole cinnamon sticks
1 pink grapefruit
2 white grapefruit
2 ruby red grapefruit
2 navel oranges
2 tangerines or clementines
2 packages unflavored gelatin
1 pint best-quality lemon sorbet
Olive-oil cooking spray

Steps:

  • Combine the sugar, star anise, cinnamon sticks, and 1 1/4 cups water in a small saucepan. Bring to a boil over medium-high heat. Reduce to a simmer, and cook 5 minutes. Remove from heat; allow syrup to cool.
  • Using a paring knife, carefully remove peel, pith, and outer membranes from all citrus. Carefully slice each segment of pulp from the membranes into a sieve set over a large bowl. Transfer segments to another bowl, removing any seeds and being careful not to break segments. Set the citrus segments aside; reserve juice for another use.
  • Strain cooled syrup into a medium bowl. Sprinkle gelatin over syrup; allow to dissolve, 2 minutes. Return to saucepan; place over low heat, stirring, until gelatin has fully dissolved. Remove from heat; set aside to cool.
  • Coat a 4 1/2-by-9-inch loaf pan or 5-cup mold with cooking spray; line with plastic, allowing 6 inches to overhang on all sides. Fill pan with reserved citrus segments. Pressing firmly on fruit, tilt the pan, draining excess juice. Pour gelatin mixture over fruit, poking with a skewer so mixture runs into the corners. Carefully fold excess plastic over top, and chill until set, 6 hours or overnight.
  • To serve, unfold plastic; place a platter on top. Carefully invert both; remove pan, holding plastic in place on platter. Remove the plastic. Slice; serve with lemon sorbet.

Nutrition Facts : Calories 256 g, Fiber 3 g, Protein 4 g

FRENCH COUNTRY-STYLE TERRINE



French Country-Style Terrine image

A terrine is a fancy meatloaf that is always served cold. Make it at least 3 days ahead so that the flavours can meld. The adventurous cook can use rabbit loins instead of chicken. From the LCBO's "Food and Drink" magazine.

Provided by Cecily Parsley

Categories     Meat

Time 2h

Yield 10 serving(s)

Number Of Ingredients 13

1/2 cup shelled green unsalted pistachios
1/4 lb thinly sliced fatty bacon, rind removed
1/2 lb boneless skinless chicken breast
3/4 cup madeira wine or 3/4 cup port wine
salt & freshly ground black pepper
1 lb ground fatty pork
1/2 ground veal
1/2 lb ground calf liver, crumbly
1 small onion, finely diced
1 tablespoon kosher salt
1 tablespoon fresh thyme leave
2 eggs
3 fresh bay leaves

Steps:

  • Preheat oven to 350°.
  • Bring a small pot of water to boil. Add pistachios and boil for 2 minutes. Drain, then remove skins.
  • Line a 6 cup ceramic terrine or 9" x 5" loaf pan with bacon. Place on baking tray.
  • Cu chicken breast into long thin strips. Place in small bowl with 1/2 cup madeira and season with salt and pepper. Let marinate while preparing the stuffing.
  • For the stuffing: In a large bowl, mix together pork, veal, liver, onion, garlic, kosher salt and thyme. Add pistachios. Whisk remaining Madeirawith the eggs, add to stuffing and mix very well.
  • Take a small piece of stuffingand flatten into a mini patty. Cook in a fry pan, then taste to check seasonings.
  • Drain chicken strips and discard marinade. Place 1/3 of the stuffing in the prepared terrine and pack down. Arrange half the chicken strips on top. Top this layer with another 1/3 of the stuffing, press well; and add remainign chicken. Top with final 1/3 of stuffing and pack down. Push any exposed nut into the stuffing. Place bay leaves on top. Bake uncovered for 1 1/2 hours until firm and a skewer inserted into the centre comes out hot.
  • Allow to cool thouroughly. Keep refrigerated, but serve at room temperature with fresh crusty bread and cornichons.

Nutrition Facts : Calories 240.1, Fat 13.6, SaturatedFat 4, Cholesterol 165, Sodium 827.2, Carbohydrate 3.7, Fiber 0.8, Sugar 1, Protein 21.6

CITRUS TERRINE WITH CANDIED GRAPEFRUIT STRIPS



Citrus Terrine with Candied Grapefruit Strips image

Categories     Wine     Dessert     Grapefruit     Orange     Chill     Tangerine     Gourmet

Number Of Ingredients 8

2 large red grapefruits
1 large white grapefruit
2 navel oranges
2 tangerines
1 tablespooncandied grapefruit strips 4 teaspoons unflavored gelatin (less than 2 envelopes)
1/2 cup plus 3 tablespoons cold water
1 1/4 cups Orange Muscat such as Essensia
1/2 cup sugar

Steps:

  • With a sharp knife cut peel from fruits, including all white pith, and cut sections free from membranes. Chop candied grapefruit strips. Arrange fruit sections and candied grapefruit decoratively in a 1-quart nonreactive terrine or loaf pan.
  • In a cup sprinkle gelatin over 3 tablespoons cold water and let stand about 1 minute to soften. In a small saucepan bring Muscat and sugar to a boil, stirring until sugar is dissolved, and boil 2 minutes. Remove pan from heat and stir in gelatin mixture until dissolved. Stir in remaining ‚ cup water and transfer mixture to a bowl set in a larger bowl of ice and cold water. Cool mixture slightly, stirring occasionally. Pour mixture slowly over fruit. Chill terrine, covered, until firm, at least 4 hours, and up to 2 days. Dip a thin knife in hot water and run knife around edge of terrine or loaf pan. Dip terrine or loaf pan into a larger pan of hot water 3 to 5 seconds to loosen. Invert a serving plate over terrine or loaf pan and invert terrine onto plate.

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