SUMMER VEGETABLE TERRINE
Provided by Shelley Wiseman
Categories Herb Vegetable Freeze/Chill Steam Vegetarian Summer Chill Gourmet
Yield Makes 8 first-course servings
Number Of Ingredients 20
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 FRUIT TERRINE
Categories Blender Berry Fruit Dessert Low Sodium Peach White Wine Summer Chill Grape Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4 to 6
Number Of Ingredients 16
Steps:
- To make the summer fruit terrine:
- In a saucepan combine the wine, the sugar, the lemon juice, and 1/2 cup water, bring the mixture to a boil, stirring until the sugar is dissolved, and add 2 of the peaches, peeled, halved, and pitted, cut sides down. Simmer the peaches for 10 to 15 minutes, or until they are very tender, and transfer them with a slotted spoon to a blender. Add 1 cup of the cooking liquid and blend the mixture until it is smooth. In a small saucepan sprinkle the gelatin over 1/3 cup cold water, let it soften for 5 minutes, and heat the mixture over low heat, stirring, until the gelatin is dissolved. With the motor running add the gelatin mixture in a stream to the peach mixture until it is combined well. (There will be about 2-1/2 cups peach purée.)
- Line a 5- to 6-cup terrine or loaf pan with plastic wrap and pour into it about 1/4 cup of the peach purée, or enough to just cover the bottom. Arrange half the strawberries, cut sides down, in one layer on the peach purée and pour enough of the peach purée over the strawberry layer to just cover it. Peel, halve, and pit the remaining 2 peaches, slice them thin, and in a bowl toss them with 1/4 cup of the peach purée. Arrange half the peach slices, overlapping them slightly, over the strawberry layer and pour enough of the remaining peach purée over the peach layer to just cover it.
- In a small bowl toss the raspberries and the blueberries with 1/4 cup of the peach purée and arrange the berries in one layer over the peaches. Pour enough of the remaining peach purée into the terrine to just cover the berries, in the bowl toss the grapes with about 2 tablespoons of the remaining purée, and arrange them in one layer over the berries. Pour enough of the remaining purée into the terrine to just cover the grape layer, arrange the remaining peaches in one layer, overlapping them slightly, over the grapes, and pour enough of the remaining purée over the peaches to just cover them. Arrange the remaining strawberries, cut sides up, in one layer over the peaches and cover them with remaining purée. Chill the terrine for 1 hour, or until it is just set, cover it with plastic wrap, and chill it overnight.
- Remove the plastic wrap from the top of the terrine, invert the terrine onto a serving plate, and peel off the plastic wrap carefully. Cut the terrine into 3/4-inch slices with a serrated knife and serve it with the sauce and the mint sprigs.
- To make the raspberry peach sauce:
- In a saucepan combine the sugar, the lemon juice, and 1/4 cup water and bring the mixture to a boil, stirring until the sugar is dissolved. In a blender purée the peaches, peeled, pitted, and chopped, and raspberries with the sugar syrup until the mixture is smooth and force the mixture through a fine sieve set over a bowl, discarding the solids. Chill the sauce, covered, for a least 1 hour or overnight. Makes 2-1/4 cups.
SUMMER BERRY TERRINE
A refreshing and colourful dinner party desert
Provided by Good Food team
Categories Dessert, Dinner
Time 35m
Number Of Ingredients 5
Steps:
- For the compote, hull strawberries and halve or slice if large. Put currants and blackberries (if using) into a pan with the sugar and 3 tbsp water and bring to the boil, stirring. Simmer for 5 mins until softened, add remaining fruits and cook for a couple more mins. Remove from the heat, add cassis, if using, then cool.
- Line the base of a 1kg loaf tin with a long strip of double thickness baking parchment, allowing some overhang at the narrow ends to make lifting easier. Slice the cake into long thin strips to allow for 3 layers. Use offcuts for 'patching'.
- Cover the base of the tin with one layer of cake, trimming offcuts to fit snugly. Spoon in half the fruits with some juice on top. Fit another layer of cake on top, then the rest of the fruits and finally a top layer of cake. Reserve leftover juice to pour over the cake when it is turned out. Press lightly down to squash the fruits into the cake, cover with cling film and put something heavy on top to weight it down. Chill overnight.
- Transfer to a plate, using the paper to help loosen and lift it out. Spoon enough of the reserved juice over to moisten (any left over can be used as a drink with fizzy water). Serve with a bought or homemade coulis or cream.
Nutrition Facts : Calories 403 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 44 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.74 milligram of sodium
SUMMER FRUITS TERRINE OR BODACIOUS BERRIES IN WINE JELLY!
This is one of my favourite recipes, when the soft fruit season arrives, I try to make this at least once......and it is STUNNING if served as the finale to a dinner party. This is an unashamed copy of a recipe by Delia Smith, with very few modifications of my own, as she gives such great ideas and suggestions on how to make this elegant and LOW fat dessert. The directions may seem long-winded, but they are really just useful tips on how to weight the terrine down overnight. Serve this in slices with a red berry coulis and crème fraîche or cream. Fruit juice can be used if this is being served to children or to anyone who does not drink alcohol - I suggest a red fruit juice.
Provided by French Tart
Categories Gelatin
Time P1DT5m
Yield 1 Fruit Terrine, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In addition to the ingredients, you will also need two 2 lb (900 g) loaf tins, 7½ x 4¾ inches x 3½ inches deep (19 x 12 cm x 9 cm deep), preferably non-stick but anyway with a good surface.
- First, prepare the fruit: remove the stalks and halve the strawberries if they are any larger than a quail's egg. Then mix the fruits together in a large bowl, being very gentle to avoid bruising them.
- In a small saucepan heat half the rosé wine until it begins to simmer, then whisk the sugar and gelatine into it. Make sure that everything has dissolved completely before adding the remaining wine and the lime juice. Then pour the liquid into a jug and allow it to cool. While that is happening, lay the mixed fruit in one of the loaf tins - and it is worth arranging the bottom layer with the smallest, prettiest-shaped fruit as this will be on top when the terrine is turned out.
- Next, pour all but 5 fl oz (150 ml) of the liquid over the fruit. Now lay a sheet of clingfilm over the tin, place the other tin directly on top, then put two unopened tins of tomatoes or something similar to act as weights into the top tin and put the whole lot into the fridge for about 1 hour, or until it has set. Then warm up the remaining 5 fl oz (150 ml) wine mixture and pour it over the surface of the terrine. Re-cover with clingfilm and return to the fridge overnight to set firm.
- When you are ready to serve, turn out the terrine by dipping the tin very briefly in hot water and inverting it on to a plate. Use a very sharp knife (also dipped first into hot water) to cut it into slices. Serve with red berry coulis, chilled pouring cream, crème fraîche or Greek yoghurt.
Nutrition Facts : Calories 90.1, Fat 0.5, Sodium 5.1, Carbohydrate 20.7, Fiber 2.8, Sugar 10.6, Protein 2.8
PROSECCO AND SUMMER FRUIT TERRINE
This is a visually stunning dessert. It is a light and refreshing alternative to ice cream for a summer dinner party. The terrine can be made up to 3 days in advance of service. Unmold just before serving. From the August 2002 issue of Gourmet Magazine. Cooking time is chilling time.
Provided by Chef Regina V. Smith
Categories Gelatin
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Arrange fruit in a 1 1/2 quart glass, ceramic or nonstick terrine or loaf pan.
- Sprinkle gelatin over 1/4 cup Prosecco in a small bowl and let stand 1 minutes to soften. Bring 1 cup Prosecco to a boil with sugar, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir in remaining 3/4 cup Prosecco and lemon juice, then transfer to a metal bowl set in a larger bowl of ice and cold water. Cool mixture, stirring occasionally, just to room temperature.
- Slowly pour mixture over fruit then chill, covered, until firm, at least 6 hours.
- To unmold, dip pan in a larger pan of hot water 3 to 5 seconds to loosen. Invert a serving plate over terrine and invert terrine onto plate.
Nutrition Facts : Calories 167, Sodium 4.7, Carbohydrate 31.6, Sugar 30.5, Protein 0.7
More about "the gypsy chicks summer terrine for a party recipes"
SUMMER TERRINE RECIPE | MYFOODBOOK
From myfoodbook.com.au
3.5/5 (18)Category PorkServings 6
SUMMER FRUIT TERRINE | MCLAUCHLANS OF BOXTED
From boxtedberries.com
CHICKEN TERRINE RECIPE | HOUSE & GARDEN
From houseandgarden.co.uk
13 BIG-BATCH SUMMER PARTY RECIPES FOR A CROWD
From stylecaster.com
FRESH BERRY TERRINE - ONCE UPON A CHEF
From onceuponachef.com
10 BEST GYPSY RECIPES | YUMMLY
From yummly.com
A TERRINE OF SUMMER FRUITS | RECIPES | DELIA ONLINE
From deliaonline.com
TERRINE RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
SUMMER VEGETABLE TERRINE - LACANCHE
From lacanche.com
SKINNY SUMMER BERRY TERRINE - SIMPLE NOURISHED LIVING
From simple-nourished-living.com
THE 40 BEST PARTY FOOD IDEAS - GYPSYPLATE
From gypsyplate.com
THE GYPSY CHICKS' SUMMER TERRINE FOR A PARTY! RECIPE
From pinterest.com
56 SIMPLE SUMMER PARTY RECIPES - FOOD NETWORK
From foodnetwork.com
GUSTO TV - A TERRINE OF SUMMER FRUITS
From gustotv.com
60 SUMMER PARTY FOOD RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
GYPSY CHICKEN (WITH GARLIC AND ROASTED PEPPERS) - WHERE IS MY …
From whereismyspoon.co
CHIMICHURRI - AN ESSENTIAL TASTE OF SUMMER | FOOD GYPSY
From foodgypsy.ca
SUMMER PARTY RECIPES - BBC FOOD
From bbc.co.uk
SUMMER TERRINE WITH PEACH CHUTNEY - MY EASY COOKING
From my-easy-cooking.com
CHICKEN AND CHICKS TERRINE | HENS ON NEST, EASTER TABLE DECORATIONS ...
From pinterest.ca
GUINEA FOWL TERRINE RECIPE MARK DODSON - PINTEREST.CO.UK
From pinterest.co.uk
THE 40 BEST SUMMER DINNER IDEAS - GYPSYPLATE
From gypsyplate.com
SUMMER TERRINE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
20 TIERED TERRINE RECIPES TO TRY NOW - BRIT - CO
From brit.co
SUMMER PARTY FOOD IDEAS: 70 EASY RECIPES READY IN 30 MINUTES
From tasteofhome.com
SUMMER VEGETABLE TERRINE - THE VEGAN HOUSEHOLD
From theveganhousehold.com
THE GYPSY CHICKS' SUMMER TERRINE FOR A PARTY! RECIPE
From pinterest.co.uk
SUMMER PARTY RECIPES: 37 EASY RECIPES YOUR GUESTS WILL LOVE
From cookstr.com
190 TERRINES IDEAS | TERRINE RECIPE, RECIPES, FOOD
From pinterest.ca
TASTES OF SUMMER ARCHIVES - FOOD GYPSY | EASY, DELICIOUS RECIPES …
From foodgypsy.ca
PARTY SEAFOOD TERRINE RECIPE - EASY RECIPES
From recipegoulash.cc
SUMMER RECIPES - MARKETGYPSY
From marketgypsy.ca
THE ZESTY PLATE: JULIE GOODWIN'S SUMMER FRUIT TERRINE
From thezestyplate.blogspot.com
SUMMER FRUIT TERRINE - FOOD24
From food24.com
SAVORY SUMMER TERRINE FOR YOUR NEXT COOKOUT - CBS NEW YORK
From cbsnews.com
FOOD - TERRINES - THE NEW YORK TIMES
From nytimes.com
SUMMER PARTY TIPS - THE GYPSYNESTERS
From gypsynester.com
SUMMER FRUIT TERRINE - BIGOVEN.COM
From bigoven.com
THE GYPSY CHICKS' SUMMER TERRINE FOR A PARTY! RECIPE
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love