Apple Terrine

Apple Terrine of Foie Gras with Apple Brioche Charlotte, Fresh
Blackberry Sauce

4 ounces foie gras (in one piece), cleaned for low-heat cooking
1/2 teaspoon salt
1/4 teaspoon saltpeter
Pinch white pepper
Pinch sugar
Pinch nutmeg
1 large apple

1/2 cup plus 1 tablespoon sugar
1/2 cup rendered foie gras fat, melted and strained
1/2 cup balsamic vinegar
1/2 pint blackberries

6 slices brioche, crusts removed and cut into 1/2 inch strips of equal length,
  plus four 1-3/4 inch rounds
5 Granny Smith apples, peeled, cored, and diced
1/2 pound butter, softened
1 teaspoon cinnamon
1 tablespoon sugar
1/2 teaspoon clove
Rendered foie gras fat to taste

1 Granny Smith apple, cut into fine julienne
1/2 pint fresh blackberries
1 bunch watercress

To increase the surface area of the foie gras, gently flatten it
by applying pressure with your hand. Combine the salt, saltpeter,
pepper, sugar, and nutmeg, and coat the foie gras with this mixture
to cure. Wrap in plastic and refrigerate for 12 hours.  Preheat
the oven to 325 degrees. With an even slice, cut off the top of
the apple, about 1/4 inch from the crown, and carefully remove the
core without breaking through the bottom. Using a melon baller,
hollow out a deep, wide cavity inside the apple. Fill the apple
with the cured foie gras, packing firmly, and replace the apple
top. Place the apple in a baking pan filled with 1/4 inch of water,
cover with foil, and bake for 10 to 15 minutes, until a knife
pierced into the center comes out warm. Carefully remove the apple
from the water, wrap in plastic, and chill for several hours.

In a saucepan set over a low flame, combine the sugar and foie gras
fat, stirring to form a thick mixture. Continue heating and stirring
until most of the sugar is absorbed. Whisk in the balsamic vinegar
and bring to a boil, watching closely because this mixture has a
tendency to boil over. Remove from the heat.  Mash the blackberries
into the sauce by pressing them with the back of a spoon against
the side of the pot. Strain and set aside.

Preheat the oven to 300 degrees. Lay the strips and rounds of
brioche on a sheet pan and toast until lightly colored.  In a baking
dish, combine the apples, butter, cinnamon, sugar, and clove, and
cook until tender, 30 to 40 minutes. Puree the apple mixture in a
food processor, adding foie gras fat to taste.

Line the insides of the ring molds with the strips of toasted
brioche arranged vertically as shown in the photograph. Place a
disk of brioche on the bottom of each. Spoon the apple puree into
the charlotte molds, using the puree to hold the strips of brioche
together, and gently warm in the oven. Unmold the charlottes on
each of four plates. Top with some julienned apple. Gently heat
the blackberry sauce and add the fresh blackberries.  Spoon the
sauce around the charlotte. Slice the apple terrine into quarters
and place one slice on each plate. Garnish with upland cress or
other baby greens.

Bon Appétit!

Another Antipasto Recipe

Italian Mushroom Antipasto

1 tbsp olive oil
5 cups sliced mushrooms
2 tbsp lemon juice
1/2 cup chopped onion
2 large cloves garlic, minced
1 bay leaf
marjoram
thyme
pepper
pinch cayenne pepper
19 oz can chopped tomatoes
2 tbsp red wine vinegar
pinch granulated sugar
2 tbsp chopped fresh parsley
salt

In skillet, heat oil over medium-high heat; cook mushrooms for 7
to 10 minutes or until liquid is released. Drain, reserving liquid.
In bowl, toss mushrooms with lemon juice; set aside.

Add onion, garlic and 2 tbsp mushroom liquid to skillet; cook over
medium heat for 3 to 5 minutes or until softened. Add bay leaf,
marjoram, thyme, pepper and cayenne; cook, stirring, for 1 minute.

Stir in tomatoes, remaining mushroom liquid, vinegar and sugar;
bring to boil. Reduce heat to low; cover and simmer for 25 minutes.
Uncover and increase heat to medium-high; cook for 2 minutes or
until liquid is reduced by half. Discard bay leaf.

Add tomato mixture and parsley to mushrooms, stirring to mix well.
Season with salt to taste. Refrigerate until chilled or for up to
5 days. Serve at room temperature.

Bon Appétit!

Anchovy Olives

Anchovy Stuffed Olives
Aceitunas Rellenas

7 1/2 oz pitted olives, canned
3/4 oz anchovy fillets, canned, cut in small pieces
1 pimentos, canned, chopped
1 clove garlic, minced
1/3 cup wine vinegar
1 Tbsp olive oil
oil from anchovies
1/4 cup parsley, minced

Drain olives and stuff with the anchovy fillets.  Combine the other
ingredients, except parsley; pour over the olives and marinate
over-night. Mix in parsley half an hour before serving.  If the
idea of stuffing the olives throws you, don't do it.  Simply add
the anchovies to the marinade and pour over the olives. These will
keep for a week or more if parsley is added just before serving.

Bon Appétit!