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.
mmmm! look delicious Cakelaw, love the colours! gloria
ReplyDeleteIt certainly looks beautiful. You did a nice job on it.
ReplyDeleteHave 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...
ReplyDeleteVery 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!
ReplyDeleteThat looks so vivid! Like a long version of a Summer pudding :)
ReplyDeleteLooks magnificent!!
ReplyDeleteNow 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.
ReplyDeleteI've never had a terrine.
ReplyDeleteIt 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!
ReplyDeleteI love the deep pink color of your terrine! Great job!
ReplyDeletelooks delish, sorry it didn't wow you with taste!
ReplyDeleteI love the color of your terrine! It looks so beautiful served on that pretty plate. I hope you are having a great weekend!
ReplyDeleteIt looks good with all that fruit! I have a nice mix of hanging out at home and getting together with friends this weekend.
ReplyDeleteThinking 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.
ReplyDeleteWhat a gorgeous creation - the colours are just stunning. Would be a drop dead dessert for a dinner party.
ReplyDeleteLOL! 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.
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