Wow, it's Friday again. What are you doing for the weekend? Are you going away, or enjoying a quiet one at home? For me, it will probably be a quiet one at home, but I am looking forward to it so that I can bake and read and watch movies to my heart's content.
This week's French Friday with Dorie is the Carmen Miranda of recipes - the citrus berry terrine. The dish is comprised of berries, orange and grapefruit segments set into a fruit juice jelly - I used a combination of yellow grapefruit juice and Taylor Lee mandarin juice, as this is what I had on hand. I have to say I was over juicing grapefruit by the end of it - it took a lot of grapefruit to get to one and a half cups, which is when I switched to mandarins for the remainder (and these were much easier to juice with a greater yield). I used thawed frozen berries because it is winter here.
The end result tasted better than I thought it would - it was not at all sour, despite the grapefruit juice content (although I upped the sugar from 1/3 cup to 1/2 cup). However, it being winter, I didn't want large quantities of this jelly, and took it to work.
The recipe says to semi-set your jelly for 2 hours before mixing in the fruit segments and berries - by that time, instead of an egg white consistency, I had scrambled egg consistency. I plugged on because I wasn't starting again, and it worked out fine, although I couldn't pour my jelly onto the fruit - I had to mix it all about.
Verdict - this looks pretty, but didn't grab me taste wise. To see some other thoughts on the citrus berry terrine, visit the LYL section of the FFwD website.
16 comments:
mmmm! look delicious Cakelaw, love the colours! gloria
It certainly looks beautiful. You did a nice job on it.
Have to say that I am going to drop FFwD group as I am doing a very bad thing by not keeping up and making the selections. I think part of it is that the selections aren't matching us at the right times. I am just going to go my own way with this book and post occasionally things I make from the book. I will be checking in on you each week, however, to see how you are coming with it all!
Hmmmm, now I have this vision of everyone running around with a basket of citrus on their heads...
Very nice!
I'm glad I dropped by, as I made this over a month ago, but would have forgotten to post it. I loved it, but it's hot and steamy here, so it was appropriate. I hope to have a quiet weekend! It starts tomorrow, with a 5-hour train trip home after a month away. Can't wait! You enjoy your weekend too!
That looks so vivid! Like a long version of a Summer pudding :)
Looks magnificent!!
Now let's hope this brings Summer over to us faster ;)
I was wondering if this would work with frozen fruit, good for you for giving it a try. Must not be easy to be cooking in the opposite season from all the other FFwDers.
I've never had a terrine.
It does look good, but I can't imagine being much in the mood for it in the winter! I hope you get a recipe you like better next week!
I love the deep pink color of your terrine! Great job!
looks delish, sorry it didn't wow you with taste!
I love the color of your terrine! It looks so beautiful served on that pretty plate. I hope you are having a great weekend!
It looks good with all that fruit! I have a nice mix of hanging out at home and getting together with friends this weekend.
Thinking of Carmen Miranda makes me laugh. I like the purplish color of your terrine. Is that from the berry juices? It think it was a good call to up the sugar. I used grapefruit juice and thought it a little too tart. Too bad this one didn't wow you. It looks gorgeous.
What a gorgeous creation - the colours are just stunning. Would be a drop dead dessert for a dinner party.
LOL! The Carmen Miranda reference was too funny. I used store bought orange and grapefruit juices to make my gelatin mix. I love the color the frozen berries added to the base.
Post a Comment