Lemon Terrine Recipe

Recipes To-Go

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

Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about!
Tom Jones and Harvey Schmidt

There is no love sincerer than the love of food.
George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman

This Lemon Terrine recipe is one of many in our Fruit Category.

Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

This Recipe for Lemon Terrine is one of thousands in the Recipes-to-go Fruit Cookbook.

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

Lemon Terrine Recipe
Fruit Recipes
Free Receipes for you to enjoy!

If you enjoy this Lemon Terrine Recipe - you should enjoy the recipe collections you can find on the websites below:

Back of The Box Recipes

Veggie Recipes

Yahoo Sugar Free Recipes

Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

You can find your way across this country using burger joints the way a navigator uses stars.
Charles Kuralt

This is a recipe for Lemon Terrine from the recipe cookbook of Recipes-to-go (Fruit)

Watermelon --it's a good fruit. You eat, you drink, you wash your face.
Enrico Caruso

Lemon Terrine recipe - a tasty recipe for you to add to your collection!
A bagel is a doughnut with the sin removed.
George Rosenbaum

If you like this Lemon Terrine recipe please let us know.

Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

What garlic is to food, insanity is to art.
Anonymous

If you find any errors in this Lemon Terrine recipe please inform us and we will amend the Lemon Terrine recipe immediately

"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy."
Ginette Olivesi-Lorenzias

Lemon Terrine

Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt.
Judith Olney

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

Lemon Terrine Recipe brought to you by Recipes To-Go

:

Lemon Terrine Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

Home >> Fruit

Recipes To Go