Fridays roll around very quickly these days! It could be that it's summer and the days go by so fast. Whatever the reason, here we are ready for this weeks French Friday recipe again. On the schedule for this week is Citrus-Berry Terrine. I was quite happy with this pick. I know gelatin salads have lost their favor in our modern culinary culture...but I love gelatin salads. I have a recipe for a Strawberry Jello Salad, served with a sour cream dressing, that is so wonderful. It was often requested when we had a buffet or pot luck dinners. I haven't made it in years. I just never think about it anymore. That is, until last night as I was making this terrine. I really enjoyed this recipe and it was pretty easy to put together. The most time consuming part was peeling and sectioning the oranges and grapefruit. After that it was a breeze! You have to put the initial gelatin mixture in the fridge for about 2 hours and stir every so often so that it wouldn't gel too much. I forgot mine in the fridge for an extra 1/2 hour. Definitely over jelled! I decided to microwave it for about 40 seconds. That worked great and was just enough to soften the mixture, so I could add the fruit. After adding the fruit you place the mixture into a loaf pan and refrigerate again for several hours or overnight. We really enjoyed this dish. It was light and perfect for a hot summer night! It might even redeem gelatin salads!
This recipe is from Dorie Greenspans book 'Around My French Table". You could also find it here. To see how other Doristas did check out here.
|Juice simmering with sugar|
|Gelatin softened with the water|
|Sections of orange and grapefruit|
|Gorgeous berries...I decided to add currants to the mix|
|Everything mixed and ready to be put into loaf pan|
|Just released from loaf pan...After standing overnight in refrigerator|