Lemon Terrine Recipe




Lemon Terrine Ingredients

1 **for the lemon gelatin**
1 3/4 cup fresh lemon juice
4 packets unflavored gelatin
1 cup sugar
8 whole mint leaves
1 **for the lemon confit**
3 whole lemons -- sliced 1/4
1 thick
1 1/4 cup sugar
1 **for the mint syrup**
1 cup sugar
1 cup mint leaves

A Recipe for
Lemon Terrine

 

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Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important




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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




Lemon Terrine

Vengeance is a dish that can be eaten colld.

James Payn In Market Overt (1895)






Lemon Terrine Directions

For Lemon Gelatin: Place 1 cup lemon juice in a bowl. Sprinkle
gelatin over and let stand to soften, 5 minutes. Bring sugar and 3
1/2 cups water to a boil over high heat, stirring to dissolve sugar.
Pour syrup over gelatin mixture; whisk to dissolve gelatin. Add
remaining 3/4 cup juice. Pour 1/3 cup gelatin mixture into a 4-cup
porcelain terrine mold. Press mint leaves into gelatin. Cover;
refrigerate to set, 45 to 50 minutes. Add remaining gelatin mixture.
Cover; refrigerate until firm, about 4 hours.

For Lemon Confit: Heat oven to 300 F. Place lemons in a single layer
in a Pyrex dish. Combine sugar and 1 cup water in a small saucepan;
bring to a boil, stirring to dissolve the sugar. Pour over lemons.
Bake about 45 minutes, or until translucent. Let cool.

For Mint Syrup: Bring sugar and 1/4 cup water to boil over high heat,
stirring to dissolve sugar. Let cool at room temperature. Refrigerate.
Blanch mint in boiling water for 30 seconds, strain and plunge into
ice water. Drain; squeeze in a kitchen towel to dry. Puree syrup and
mint in a blender. Strain and refrigerate for 1 hour before serving.

To serve: Unmold terrine by dipping briefly into hot water and
running tip of knife around edge; invert onto a platter. Serve with
Lemon confit and Mint Syrup.

Recipe By : Martha Stewart Living, June 1996

From: "Dax C. Davis" <dax@airmail.Net>date: Sat, 13 Jul 1996 07:12:31
~0500

Serves: 8

 

 

 

 

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