Jordan Wine Country Table - Vol. 14, 2019 - 53

JORDAN VEGETABLE TERRINE
For our seasonal picnic terrines, we follow the garden's mid-summer lead, when every component
is full of flavor and glowing with vivid color. Making vegetarian terrine is simple: all you need is
a flavorful, well-seasoned gelée to hold perfectly cooked vegetables and grains in suspension.
The key is to use just enough gelatin to keep the vegetables soft; too much, and they'll become
rubbery. Fresh vegetables bring the garden to life in any summer moment, while the grains provide
a textural counterpoint and lend notes of earth and smoke-both intriguing for wine pairing. I prefer
to use Le Parfait super jars for a shared presentation; they're less formal than the traditional dining
room presentation of perfectly stacked slices, but equally as delicious. Adding herbs, flowers and
sea salt to garnish adds another layer of texture.
- Todd Knoll
INGREDIENTS
1 cup vegetable gelée
2 cups assorted seasonal vegetables,
blanched and refreshed*
¼ cup freekeh or other flavorful grain, cooked,
drained and seasoned well
¼ cup popped quinoa
Fresh herbs, for garnish
Fresh edible blossoms, for garnish
Maldon salt, for garnish
FOR THE VEGETABLE GELÉE
1 cup Jordan Chardonnay
2 cups spring water
1 Tbsp apple cider vinegar
1 leek, white and green parts sliced
2 shallots, peeled and sliced
1 carrot, peeled and sliced
INSTRUCTIONS
For the vegetable gelée, combine wine, spring water,
vinegar and aromatics to a simmer in a large saucepan
for 30 minutes. Add bay leaf, thyme, parsley, black
peppercorns and coriander. Return to a simmer for
5 minutes and remove from heat. Strain through a
fine meshed sieve and gently reduce to 1¼ cups.
Combine warmed gelatin mixture and distribute
evenly. Reserve for assembly.
For the popped quinoa, rinse quinoa under
cold water and drain. In a medium sauce
pot over high heat, add the quinoa and
water. Bring to a boil, then cover and
reduce heat to medium-low. Cook for
15-20 minutes or until there is a white
edge. Drain and discard any remaining
liquid. Dehydrate the quinoa on a Silpatlined
baking sheet (or silicone baking mat)
in a low oven or food dehydrator at 145
degrees for 2-3 hours. Heat the oil in a fryer or
small sauce pan with high sides to 375 degrees.
Fry the quinoa for 15-20 seconds and drain on paper
towels. Quinoa may be prepared the day prior.
To assemble, pour ¼-inch of the gelée into the terrine.
Chill and allow to set for 10-15 minutes. Once set,
begin to loosely layer garnishes, starting with the lightest
vegetable, like squash blossoms. Do not pack down;
pockets must remain for the gelée to fill. Continue to
layer until ¾-inch headspace remains. Pour gelée over
the top of the final layer, pressing gently to submerge
the garnish as much as possible. Return the terrine to
the refrigerator to set once more for 45 minutes.
To serve, remove the terrine from the refrigerator and
top with a final ¼-inch of gelée (still room temperature).
Garnish with fresh herbs, blossoms and flakes of
Maldon salt. The terrine is best the next day but
may be made up to three days in advance if wrapped
carefully and refrigerated.
*In this terrine, we used squash blossoms, sunburst
squash, sweet corn, red currant tomatoes, roasted
golden beets and the last of our peas.
Serves 4-6
53
1 rib celery, chopped
½ fennel bulb, sliced
1 bay leaf
8 sprigs thyme
6 parsley stems
12 black peppercorns
1 Tbsp coriander seeds, toasted
13 sheets gelatin, warmed
FOR THE POPPED QUINOA
½ cup uncooked quinoa
1 cup water
2 cups grapeseed oil
SPECIAL EQUIPMENT
26 ounce Le Parfait super
terrine canning jar

Jordan Wine Country Table - Vol. 14, 2019

Table of Contents for the Digital Edition of Jordan Wine Country Table - Vol. 14, 2019

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