Summer Pudding Terrine Recipes

SUMMER PUDDING TERRINE

Steps:

• Cut a piece of cardboard to fit snugly inside a pullman loaf pan. Set aside. Place a half pound each of blueberries and blackberries in a large skillet; sprinkle with 1/2 cup brown sugar. Add 1/2 cup water; place skillet over medium-low heat. Cook, stirring occasionally, until sugar is dissolved and berries soften and release juices, about 10 minutes.
• Remove from heat, and stir in the reserved half pound each of blueberries and blackberries. Transfer berries and their juice to a bowl, and set aside until cooled. Repeat this procedure with the raspberries and strawberries, using same skillet, or simultaneously with another skillet.
• Line the inside of a 13-by-4-by-4-inch pullman loaf pan with plastic wrap, making sure it overhangs the edges by about 4 inches on each side. Cut the bread into 3/8-inch-thick slices. Line the bottom and sides of the pan with the bread slices, trimming if needed. Slices must be cut to fit snugly, with no gaps between them and no overlap.
• Using a slotted spoon, place the blueberry mixture in the bottom of the prepared terrine in an even layer, leaving the juices in the bowl. Press down lightly to make a flat layer. With the slotted spoon, spoon in the raspberry mixture over the layer of blueberry mixture. Cover the terrine evenly with a layer of bread. Strain and combine the reserved juices through a fine sieve into a glass measuring cup. Discard the solids, and pour the juice evenly over the terrine, until it is almost full. Don't overfill, or juice will spill out when pressed down. Reserve any excess juice for unmolding. Press down gently with your hands to compress terrine; fold excess plastic wrap over to cover. Place reserved cardboard over terrine; weigh down with soup cans or jars of jam.
• Chill overnight weighted, so the bread is pressed into the berries and their juice. Unmold onto a serving platter. Use reserved berry juices to brush over pale spots if needed. Cut crosswise into 3/4-inch slices; serve with more berries and cream.

SUMMER PUDDING

Steps:

• The day before you plan to serve the pudding, line a 2 quart mixing bowl with plastic wrap. Line the plastic wrap with the white bread slices, trimming to fit so that the pieces fit together neatly. Save enough bread to cover the top of the pudding.
• In a saucepan, combine the apple juice concentrate and all the berries. Bring the mixture to a boil and cook until the strawberries begin to soften, about 1 minute. Turn off the heat immediately.
• Stirring, dissolve the gelatin in the water, then add the mixture to the berries and stir to combine. Spoon into the bread-lined bowl. Cover with remaining bread slices, cover the bowl with plastic wrap, and slightly weight it down. Chill overnight.
• When ready to serve, whip the cream with an electric mixer at high speed until it forms soft peaks.
• Remove the pudding from the refrigerator and remove the plastic wrap. Carefully turn the pudding out onto a platter, remove the bowl and the plastic wrap. Serve in slices with whipped cream on top.

SUMMER VEGETABLE TERRINE

Steps:

• Roast beets:
• Put oven rack in middle position and preheat oven to 450°F.
• Trim beets, leaving 1/2 inch of stems intact. Divide between 2 sheets of heavy-duty foil and wrap foil to enclose beets. Roast in a shallow baking pan until very tender, 1 to 1 1/2 hours. Let steam in foil 15 minutes, then peel beets and cut into 1-inch-wide wedges if large. Season with salt and pepper.
• Make gelatin mixture while beets roast:
• Halve leeks lengthwise, then coarsely chop. Wash leeks in a bowl of water, agitating them, then lift out with a slotted spoon and transfer to a 3-quart saucepan. Add carrots to leeks along with sliced celery, shallots, wine, salt, peppercorns, and 3 cups cold water and bring to a boil, then reduce heat and simmer, uncovered, 30 minutes.
• Add celery leaves, herb stems, and coarse parts of chives and simmer 10 minutes. Pour stock through a fine-mesh sieve into a 1-quart glass measure or heatproof bowl, discarding solids. If stock measures more than 2 1/2 cups, return to saucepan and boil until reduced to 2 1/2 cups, about 10 to 15 minutes. If there is less, add water. Season with salt and pepper.
• Stir gelatin into remaining 1/4 cup cold water and let stand 1 minute to soften, then add to hot stock, stirring until dissolved. Set aside.
• Prepare beans:
• Boil haricots verts and wax beans in separate batches in a 5- to 6-quart pot of boiling salted water, uncovered, until very tender, 6 to 7 minutes per batch, transferring with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain in a colander and pat dry. Transfer to a large bowl and season with salt and pepper.
• Assemble terrine:
• Very lightly oil terrine, then line long sides and bottom with a sheet of plastic wrap, smoothing out any wrinkles and allowing at least 2 inches of overhang on each side. Pour about 1/2 cup gelatin mixture into terrine and quick-chill in freezer until just set, about 10 minutes.
• Lay one third of beans lengthwise over set gelatin layer. Sprinkle with one third of chopped herbs (including chives), then loosely top with half of beets, leaving some space between them (for gelatin to fill and hold vegetables together). Repeat layering with half of remaining beans and herbs and all of beets, then end with a third layer of beans and herbs. Stir remaining gelatin mixture again, then slowly pour in all but 1/2 cup (reserve remainder at room temperature), pushing down vegetables if necessary to just cover with gelatin mixture. Chill, uncovered, until top is set, 1 1/2 to 2 hours.
• If reserved 1/2 cup gelatin mixture has begun to set, heat until just liquefied but not hot, then pour over set terrine. Chill until firm, about 2 hours.
• To serve:
• Run a thin knife along short sides (ends) of terrine, then invert terrine onto a cutting board, gently pulling on plastic overhang to help unmold (discard plastic wrap). Carefully cut terrine with a very sharp knife into 8 slices, transferring each slice to a plate as cut, using a metal spatula to hold outside of each slice steady. Drizzle oil (1/4 cup) around plates and sprinkle fleur de sel and pepper over oil and terrine.

SUMMER PUDDING

Steps:

• Place fruit in saucepan with sugar and cook gently for 3 minutes. Remove from heat. Line pudding basin with slices of bread, leaving no gaps. Fill with fruit, cover the top with more bread, to form lid. Cover with saucer and put weights on top, to press the bread down. Refrigerate for 12 hours or overnight. Turn out onto serving plate spoon over extra juice to cover any white part still showing. Serve with clotted cream or ice cream.

SUMMER PUDDING

Steps:

• Line the bottom of a 2- to 2 1/2-quart bowl with bread, tearing bread as necessary to completely cover bottom without overlapping. Halve remaining bread slices lengthwise. Line sides of bowl with overlapping bread slices (reserve some for covering the top); trim bread flush with top of bowl.
• Combine berries, sugar, cinnamon, and 1/4 cup water in a large saucepan. Cook over medium-high heat, gently stirring a few times, just until berries start to soften and currants begin to burst and release their juices. Do not let mixture boil. Remove from heat. Let cool 10 minutes.
• Pour berry mixture into bowl and cover with a single layer of remaining bread slices, tearing bread as necessary to fill in any gaps. Place a round dish or pan slightly smaller than the diameter of the bowl on top of bread, and press down on plate until juices rise to surface. Place a heavy can or other weight on top of plate. Transfer to refrigerator and let chill at least 12 hours and up to 1 day.
• Remove weighted plate from basin. Run a thin knife around edge between bread and bowl. Invert onto a rimmed serving plate and lift bowl to release pudding. Stir together mascarpone and cream in a bowl until smooth, then whisk to soft peaks. Cut pudding into wedges and serve with whipped mascarpone cream.

RASPBERRY SUMMER PUDDING (ENGLISH STYLE)

Steps:

• In a saucepan over medium heat, combine the sugar, water, and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot, and the sugar is dissolved. Set aside to cool slightly.
• Line a 1 quart bowl with 5 slices of bread. Pour the raspberry mixture over the bread, and place the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl (canned goods work well), and refrigerate overnight.
• The next day, remove plastic wrap, and invert onto a plate. Serve chilled, with whipped cream on the side.

SUMMER TOMATO TERRINE

Steps:

• Bring large pot of water to boil. Using slotted spoon, dip tomato in for a few seconds and remove. Repeat until skin cracks, and set aside to cool. Repeat with remaining tomatoes. Slip skins off, and cut tomatoes in half. Remove cores and seeds. Cut flesh into 1/4-inch dice, and place in large bowl.
• In a small sauté pan over low heat, heat 1 tablespoon oil and sauté garlic just until softened, not browned. Add to tomatoes with onion, vinegar and remaining oil. Season with salt and pepper. Toss to mix well.
• Line an 11 1/2-by-4-by-3-inch terrine with plastic wrap. Remove crust from bread, and cut loaf lengthwise to make a slice 1/4 inch thick to fit bottom of mold. (If necessary, use more than one slice, fitting them together in an even layer.) Spoon a third of the tomatoes evenly across bread, and sprinkle with a third of the parsley.
• Top with another 1/4-inch layer of bread. Add a third of the tomatoes and a third of the parsley. Repeat with last layers of bread, tomato and parsley, and top with bread. Spread any juices over bread. Cover with plastic, and place brick or similar weight on top. Refrigerate overnight.
• To serve, lift terrine from mold and remove plastic wrap. Using a serrated knife, cut terrine into slices 1/2-inch thick. Serve 2 as side dish, or 3 as first course.

SUMMER PUDDING RECIPE BY TASTY

Steps:

• Add the raspberries, blackberries, blueberries, and sugar to a medium saucepan over medium heat. Cook for 8-10 minutes, stirring occasionally, until the berries have softened but are still mostly intact and the sugar just dissolves. Remove the pan from the heat.
• Strain the berries through a fine-mesh sieve set over a liquid measuring cup. Add water as needed so you have 1½ cups (360 ml) of liquid total. Pour the liquid into a shallow dish. Reserve the fruit and the liquid.
• Trim the crusts off the bread. Cut the bread in half down the middle.
• Line a 2-quart bowl with enough plastic wrap to hang over the edges at least 4 inches (10 cm) all around.
• Dip a half slice of bread at a time in the reserved berry juice, then line the sides of the wrapped bowl, overlapping slightly. Some slices can hang over the side of the bowl. Line the center of the bowl once the sides are covered.
• Spoon the reserved berries into the center of the lined bowl. Fold the bread over the berries, then dip the remaining bread in the berry juice and cover the center, overlapping slightly. Pour any remaining juice over the pudding.
• Cover the pudding with the plastic wrap. Place a small plate on top and weigh down with a can. Refrigerate for at least 6 hours, up to overnight.
• When ready to serve, remove the plate and the can and peel back the plastic. Place a serving platter over the bowl and quickly flip both the bowl and platter over to invert the pudding. Remove the bowl and plastic wrap.
• Top the pudding with the whipped cream, more berries, and fresh mint leaves. Slice and serve.
• Enjoy!