Pork Terrine With Pickled Cherries And Mushroom Salad Recipe

Pork Terrine With Pickled Cherries And Mushroom Salad

From luisascatering 14 years ago

My adaptation of "Top Chef" Kevin Gillespie's Elimination Challenge winning appetizer.

For Mushroom Salad:
Melt butter and cook mushrooms until golden brown. Transfer to food processor.
In same pan, add remaining butter. Add shallots and saute until soft. Add ground hazelnuts and saute until slightly toasted. Add to mushrooms in food processor and pulse just until fiely chopped (don't over do it because then you'll get a puree, not a chop). Transfer to a bowl and fold in mayo and parsely. Salt , pepper and lemon juice to taste.
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For Pickled Cherries:
Boil all ingredients except cherries for 5 minutes. Add cherries and remove from heat. Allow to cool to room temperature. Refrigerate until needed.
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For Pork Terrine:
Mix together egg, flour, cream, and brandy. Fold in remaining ingredients. Bake in terrine mold at 300-degrees F for 1 hour and 15 minutes.
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To Serve: Slice pork terrine and place each slice on a plate. Form mushroom salad into quenelles and top each pate slice. Garnish with pickled cherries.

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" It was excellent "
juels ate it and said...
Wow, this si so unique and delicious sounding! Love the way it is served, too!
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luisascatering 14 years ago
Quatre épices is a spice used mainly in France, but also found in the Middle Eastern kitchen. The name literally means "four spices"; the spice mix contains ground pepper (white, black, or both), cloves, nutmeg and ginger. Some variations of the mix use allspice instead of pepper, or cinnamon in place of ginger.

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luisascatering Burlingame, CA

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Reviewed by 3 people

Wow, this si so unique and delicious sounding! Love the way it is served, too!

juels in Clayton loved it

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