when i got my copy of dorie greenspan’s around my french table a few months ago, the picture of a sparkling, brightly colored fruit terrine really caught my eye. i made a mental note to re-create it for thanksgiving (yes, i’m a bit behind on my posts). i took the photo of the terrine i made following dorie’s recipe moments before my guests dove into it. i do wish that i had more time in natural daylight to have taken a proper photo. oh well, you get the drift. the terrine drew a lot of oooos and ahhhhhs from my guests when i took it out from the fridge. it’s also one of those desserts that can be made a few days in advance.
with the exception of the extra sugar added, did i mention that this dessert is chock full of vitamin C and antioxidants?
Citrus Berry Terrine
(makes one 9×5 inch terrine; adapted from dorie greenspan’s around my french table)
||Segments from 2 navel oranges and 1 grapefruit, cut into bite-sized pieces. Or, if you haven’t got the patience to segment your citrus fruit, you can use a 16oz can of mandarin oranges.
||1/3 cup + 1/3 cup
||2 of those powdered packets
|Fresh Squeezed Orange juice
||1 2/3 cups
||3 cups (blueberries, blackberries, raspberries, etc.)
- Line a 9×5 inch baking pan with plastic and set aside. Bits of the plastic should hang over the side. The plastic makes it much easier to unmold, as you don’t have to fuss with submerging the finished terrine into hot water or blasting the sides a bit with a blow torch to ease things along.
- Prepare the fruits and set aside.
- Allow gelatin to soften in 1/3 cup water. Use a medium sized bowl, enough to hold about 3 cups of liquid.
- Boil the other 1/3 cup water with 1/3 cup sugar. You’ve just made a bit of simple syrup! Then pour the simple syrup into the gelatin mixture to dissolve the gelatin.
- Next, pour the orange juice into the sugar-gelatin mixture. Leave this in the fridge for about 2 hours. You want the solution to be thickened but not set. [NB: Dorie’s original recipe boils the sugar directly with the orange juice. For some reason, i don’t like the taste of boiled fresh squeezed orange juice much. if you’re not using fresh squeezed oj, boil away!]
- Drop the fruit into the thickened gelatin mixture. Stir gently, and then pour everything into that baking pan you had lined with plastic.
- Leave it in the fridge to set overnight.
- Unmold onto a rectangular plate if you’ve got one, wiggle the plastic a bit, and wah lah!
- NB: usage of the plastic sometimes leaves wrinkly marks on the outside of the terrine. I don’t mind them. I think it gives it character. However, if you’re a perfectionist, you can do one of two things: trim off the sides with a hot knife or use an unlined pyrex dish. for the latter, you would need to unmold by dipping the dish into hot water or blasting the sides with a blow torch.
you know it’s blueberry season when costco starts selling these massive 5 lb packages of ultra large and super sweet blueberries for $5. i picked up a package about a week ago, and after munching on them for a week decided that i needed to transform the remainder into a tart before they started to grow hairs. fortunately, i had half a pate brisee recipe left in my freezer from my stone fruit tart last week — making the tart would be a snap! take a look at the ingredient list below, only 3!
Bubbling Blueberry Tart
(makes one 9.5 to 10 inch tart)
||About half a recipe
||1 lb, washed and dried
- Roll-out the dough on a well-floured surface until it is about 13 inches wide and about 1/16th inch thick.
- Fit the dough into a 10 inch tart ring, and clip off the excess pastry and reserve [note: if re-rolling is necessary, the excess pastry should not be squished together into a ball before re-rolling. Rather, place the slabs on top of each other and then re-roll].
- Prick the bottom of the tart with a fork and place the raw tart shell in the freezer.
- Pre-heat oven to 350ºF. When the oven reaches 350ºF, bake the tart shell for 15 minutes and then remove from oven to cool.
- Use a flower mold to cut the excess pastry into 40-50 small flower shapes. Place these pastry flowers on a tray and store in the freezer until ready for use.
- Toss together the blueberries with the sugar.
- When the tart shell has cooled, pour the fruit into the shell and then gently place the floral cut-outs on top of the tart.
- Bake for another 35 to 45 minutes, or until the fruit is fragrant and the shell is a rich golden brown.
i started to mess about the kitchen the other day and ended up making a variation on my apple & pear tart. i added blueberries and golden kiwis to the center of the tart. my true aim laid in testing what baked golden kiwis might taste like. they are absolutely delicious fresh — a kiwi without the traditional tartness of a green kiwi. turns out that they are not bad baked. i did lose the lightness and juiciness of fresh kiwis, but baking kiwis ain’t a bad option when you’ve forgotten to eat them and they’ve gotten to be a wee bit too ripe.