Four Cheese Terrine Recipes

Steps:

• Assemble and marinate terrine:
• Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. Add garlic and thyme and cook, stirring, 1 minute. Transfer to a large bowl set in a bowl of ice.
• While onion cools, pulse salt, peppercorns, allspice, nutmeg, and bay leaf in grinder until finely ground. Add to onion mixture and whisk in cream, eggs, and brandy until combined well.
• Pulse chicken livers in a food processor until finely chopped, then add to onion mixture along with ground pork and veal and mix together well with your hands or a wooden spoon. Stir in ham cubes.
• Line bottom and long sides of terrine mold crosswise with about 6 to 9 strips of bacon, arranging them close together (but not overlapping) and leaving a 1/2- to 2-inch overhang. Fill terrine evenly with ground-meat mixture, rapping terrine on counter to compact it (it will mound slightly above edge). Cover top of terrine lengthwise with 2 or 3 more bacon slices if necessary to cover completely, and fold overhanging ends of bacon back over these. Cover terrine with plastic wrap and chill at least 8 hours to marinate meats.
• Bake terrine:
• Put oven rack in middle position and preheat oven to 325°F.
• Discard plastic wrap and cover terrine tightly with a double layer of foil.
• Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2 inches into center of terrine registers 155 to 160°F, 1 3/4 to 2 hours. Remove foil and let terrine stand in mold on a rack, 30 minutes.
• Weight terrine:
• Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-pound) cans on terrine or on wood or cardboard to weight cooked terrine. Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.
• To serve:
• Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (bacon strips) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then transfer to a platter if desired and cut, as needed, into 1/2-inch-thick slices.

Steps:

• For sauce: Drain whole tomatoes, reserving 1/4 cup juice.
• Chop tomatoes and set aside.
• Cook onion and garlic in olive oil in a large skillet over medium heat, stirring constantly, until tender.
• Stir in chopped tomato, 1/4 cup reserved juice, bay leaves, sugar and basil; bring to a boil.
• Reduce heat, and simmer, stirring often, 3-5 minutes or until thickened; remove from heat.
• Remove and discard bay leaves; stir in sun-dried tomatoes.
• Cover and chill at least 2 hours.
• For terrine: Beat cream cheese and butter at medium speed with mixer until creamy.
• Add parmesan and pesto; beat until smooth.
• Set mixture aside.
• Line a 3-cup bowl or mold with plastic wrap, allowing edges to overhang 6-7 inches.
• Diagonally cut 5 slices Muenster cheese in half; arrange cheese triangles in bowl, slightly overlapping to line bowl.
• Spread half of cream cheese mixture over cheese; top with half of basil-tomato sauce.
• Cut 2 slices Muenster cheese in half crosswise; arrange cheese rectangles over tomato mixture.
• Repeat with remaining cream cheese mixture, basil-tomato sauce and 2 slices Muenster cheese cut into rectangles.
• Fold plastic wrap over layers, sealing securely; place a heavy object on top to compact layers.
• Chill at least 8 hours or up to 3 days.
• To serve: Invert terrine onto a serving platter, peel off plastic wrap.

Steps:

• Bring a large pan of salted water to the boil and add a splash of the vinegar (this seasons the beetroot) followed by the beetroot. Simmer for 45 mins-1 hr, or until the beetroot can be easily pierced with a knife. Drain, leave to cool, then peel.
• Meanwhile, mix the soft cheese, lemon zest, thyme and oregano together. Add the garlic, then season to taste. Cover and chill until needed. Both the beetroot and filling can be prepared up to a day in advance and chilled until needed.
• Lightly oil a 450g loaf tin and line with two layers of baking parchment, leaving enough excess to allow you to cover the top. Using a mandoline or sharp knife, thinly slice the cooked beetroot into 1.5-2mm slices.
• Arrange a thin layer of overlapping beetroot slices in the bottom of the tin. Spoon over a thin layer of the filling, then repeat until everything has been used, finishing with a layer of beetroot slices. Cover, then weigh down the terrine with a piece of card and a couple of cans. Chill overnight.
• For the walnut brittle, line a baking tray with baking parchment and set aside. Toast the walnuts in a small, dry frying pan over a medium heat until they smell nutty. Tip out onto the tray and spread out in an even layer. Return the pan to the heat and sprinkle in the caster sugar. Cook until caramelised, swirling the pan occasionally but not stirring, until you have a deep amber caramel. Carefully pour this over the walnuts, then sprinkle with a large pinch of chilli flakes and sea salt. Leave to cool. Once cool, break the brittle into shards or pulse in a food processor for a finer texture. The walnut brittle can be made a week in advance and kept in an airtight container at room temperature.
• To serve, unwrap the beetroot terrine and turn out onto a board. Remove the baking parchment and top with the walnut brittle, then slice. Serve with toast and a balsamic-dressed salad, if you like.

Steps:

• Position knife blade in food processor bowl; add cream cheese and blue cheese, and process until smooth, stopping at least once to scrape down sides.
• Spoon into a small bowl; set aside.
• Process spinach and next 4 ingredients in processor; with processor running, pour oil in a slow, steady stream through food chute.
• Stir in pine nuts and Parmesan.
• Line a 7 1/2 x 3 x 2inch loaf pan with plastic wrap, allowing edges to extend over sides of pan.
• Spread half of cheese mixture in loaf pan; top with half of sliced tomatoes.
• Spread with pesto mixture (may use store bought. pesto); top with remaining sliced tomatoes, and top with remaining cheese mixture.
• Cover with plastic wrap; chill 24 hours.
• Let stand at room temperature 30 minutes; remove outer wrap, invert onto serving platter.
• Remove remaining plastic.
• Garnish.
• Serve with crackers.