WINTER VEGETABLE TERRINE
Beets, carrots and delicata squash are bound by a flavorful gelatin mixture and layered with fresh chives.
Provided by Food Network Kitchen
Time 6h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 450 degrees F.
- Divide the beets between 2 sheets of heavy-duty foil and wrap to enclose. Put the wrapped beets on a baking sheet and roast until very tender, 1 to 1 1/2 hours. Let the beets steam in the foil 15 minutes, then peel and cut into 3/4-inch pieces. Season generously with salt and pepper. Cool.
- Meanwhile, trim the squash, then halve lengthwise, scrape out the seeds and cut crosswise into 1/2-inch slices, leaving the skin intact. Toss the squash with the vegetable oil and 1/2 teaspoon salt on a baking sheet. Roast, flipping once, until tender, about 15 minutes. Cool.
- Put the carrots in a saucepan with the peppercorns, 1 3/4 teaspoons salt and 3 1/2 cups water. Bring to a simmer, cover and cook until the carrots are very tender, about 15 minutes. With a slotted spoon, transfer the carrots to a bowl, reserving the pan and the cooking liquid. Add the wine, leeks, celery and shallot to the saucepan and bring back to a simmer over medium-low heat. Cook, uncovered, until the vegetables are tender, about 30 minutes. Add the parsley and thyme and simmer 10 minutes. Pour the vegetable stock through a fine-mesh sieve into a 1-quart glass measure or heatproof bowl; discard the solids. If the stock measures more than 2 1/2 cups, return to the saucepan and boil until reduced to 2 1/2 cups. If there is less, add water. Season the stock with salt and pepper.
- Stir the gelatin into 1/4 cup cold water and let stand 1 minute to soften, then add the gelatin to the hot stock, stirring until dissolved. Set aside.
- Very lightly oil a 4 1/2-by-8 1/2-inch terrine or glass loaf pan with vegetable oil, then line the long sides and bottom with a sheet of plastic wrap, smoothing out any wrinkles and allowing at least 2 inches of overhang on each side. Pour about 1/3 cup of the gelatin-stock mixture into the terrine and quick-chill in the freezer until just set, about 10 minutes.
- Arrange the beets in one layer over the gelatin layer then sprinkle with one-third of the chives. Arrange the carrots on top, leaving some space between them for the gelatin to fill and hold the vegetables together. Sprinkle half the remaining chives over the carrots, then top with a layer of squash. Sprinkle the remaining chives over the squash. Stir the remaining gelatin-stock mixture again, reserve 1/2 cup at room temperature, then slowly pour the remainder into the terrine, pushing down the vegetables if necessary to just submerge in the gelatin mixture. Chill, uncovered, until the top is set, 1 1/2 to 2 hours.
- If the reserved 1/2 cup gelatin mixture has begun to set, heat until just liquefied but not hot, then pour over the set terrine. Chill until firm, about 2 hours.
- To serve, run a thin knife along the short sides of the terrine, then invert the terrine onto a cutting board, gently pulling on the plastic overhang to help unmold; discard the plastic. With a very sharp knife, carefully cut the terrine into 8 slices. Using a metal spatula to hold the outside of each slice steady, transfer 1 or 2 slices to each plate. Place the mache next to the terrine slices. Drizzle the olive oil over the mache and around the plates and then sprinkle the plates with fleur de sel and freshly ground pepper. Serve.
- Copyright 2010 Television Food Network, G.P. All rights reserved
CRANBERRY POMEGRANATE SAUCE
This is a delicious fruit-filled version of cranberry sauce. The pomegranate is cooked separately to facilitate seed removal, then both parts are combined to finish cooking. It's wonderful as an accompaniment for poultry, and can be made into a lovely trifle-type dessert with vanilla pudding and pound cake.
Provided by Carolyn Bunkley
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 1h15m
Yield 24
Number Of Ingredients 7
Steps:
- Peel and core apples, and put peelings and cores in a small saucepan with pomegranate seeds, 1/2 cup juice, and 1/2 cup sugar. Bring to a boil, and then reduce heat to simmer. Cook for 30 minutes.
- Chop the peeled apples, and place in a large saucepan. Remove zest from half of one orange, chop very fine, and add to apples. Peel oranges, chop coarsely, and add to pan along with cranberries and remaining juice and sugar. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
- Remove small pan from heat, and strain juice into larger pan. Cool solids slightly, and then push though a sieve to remove seeds and peels, adding remaining pulp to larger pan. Stir in nuts, if desired. Cook about 10 minutes longer. Serve warm, room temperature, or chilled.
Nutrition Facts : Calories 150 calories, Carbohydrate 30.5 g, Fat 3.7 g, Fiber 2.6 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 1.9 mg, Sugar 26.2 g
CRANBERRY POMEGRANATE TERRINE
Steps:
- Pulse the cranberries and 1/4 cup sugar in a food processor until chunky and juicy, about 8 times. Set aside for 20 minutes to macerate. Meanwhile, combine the remaining 1/2 cup sugar, 1 1/2 cups pomegranate juice, the cinnamon stick, peppercorns, orange peel and a pinch of salt in a saucepan over medium heat; simmer, stirring, until the sugar dissolves. Remove from the heat; let steep for 20 minutes. Discard the cinnamon, peppercorns and orange peel. Place the remaining 1/2 cup pomegranate juice and 1/4 cup cold water in a bowl and sprinkle the gelatin on top. Set aside without stirring until the gelatin softens, about 5 minutes. Add the steeped pomegranate juice to the gelatin mixture and stir until the gelatin dissolves. Spread a thin layer of the cranberry mixture in a 9-by-5-inch loaf pan; pour in enough of the pomegranate-gelatin mixture to cover (about 3/4 cup). Refrigerate until just beginning to set, about 30 minutes. Meanwhile, stir the remaining cranberries into the remaining gelatin mixture and set aside, unrefrigerated. Once the bottom layer is set, pour in the remaining gelatin mixture and refrigerate until completely set, at least 2 hours or overnight. To serve, run a knife around the edges of the pan and invert the terrine onto a platter. (Set the pan in warm water to soften the gelatin if necessary.) Garnish with the orange zest.
POMEGRANATE CRANBERRY RELISH
I was inspired to develop this recipe one evening when I was making my usual cranberry relish and my husband was eating a pomegranate. It's so tasty when served alongside chicken or turkey.
Provided by Taste of Home
Time 50m
Yield 2-1/2 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the cranberries, orange, sugar and honey. Cook and stir over medium heat for 15-20 minutes or until berries pop and mixture is thickened. Stir in pomegranate seeds; cook 2 minutes longer. , Remove from the heat; stir in walnuts and orange zest. Serve warm or chilled.
Nutrition Facts : Calories 144 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 2g fiber), Protein 2g protein.
POMEGRANATE & CRANBERRY BELLINIS
Perfect for the holidays and just about anytime the girls get together. I have made various versions of this but this is a bit different. Enjoy! Be sure to chill everything ahead of time so the ice doesn't melt too quickly. Who needs a watered down bellini! From Giada's Kitchen: New Italian Favorites
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 35m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- To make simple syrup:
- In a saucepan, combine water and sugar over medium heat. Bring to boil, reduce heat and simmer for 5 minutes, stirring occasionally until sugar is dissolved. Take pan off heat and allow to cool.
- To make Bellinis:.
- Place ice in a 6-8 cup capacity punch bowl.
- Add simple syrup, juices, Stir well.
- Slowly pour in the Prosecco.
- Garnish with lime slices, mint sprigs and pomegranate seeds, and serve.
- An alternate: divide seeds between 12 champagne flutes, add 1 slice of lime, sprig of mint to each glass and pour Bellini mixture into each flute.
Nutrition Facts : Calories 225.3, Fat 0.3, SaturatedFat 0.1, Sodium 11.5, Carbohydrate 40.6, Fiber 0.9, Sugar 36.3, Protein 0.4
PERFECT POMEGRANATE CRANBERRY SAUCE
Don't settle for boring, mediocre cranberry sauce this holiday season. Instead, serve your friends and family this amazing reboot of the traditional Thanksgiving relish. It goes great with holiday fare like turkey and everyday favorites like biscuits. Or you can even serve it with vanilla ice cream as a dessert! Jar or freeze your leftovers to enjoy this sauce year-round!
Provided by LaurenRae
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 1h30m
Yield 20
Number Of Ingredients 11
Steps:
- Combine cranberries, sugar, orange juice, water, corn syrup, port wine, lime juice, cinnamon sticks, 1 1/2 teaspoons orange zest, cloves, and 1/4 the pomegranate seeds in a heavy pot; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until cranberries pop and sauce is thickened, about 30 minutes.
- Taste the sauce and add more sugar, corn syrup, or port wine if desired. Remove cloves or cinnamon if the taste is overpowering at this point and add more port wine or lime juice.
- Continue to simmer sauce, stirring occasionally, until desired consistency is reached, 15 to 30 minutes. Remove pot from heat and cool, about 30 minutes. Sauce will thicken as it cools. Remove cinnamon sticks and cloves if still in sauce. Stir remaining pomegranate seeds into sauce and garnish with remaining 1 1/2 teaspoons orange zest.
Nutrition Facts : Calories 121.6 calories, Carbohydrate 31.2 g, Fat 0.1 g, Fiber 1.9 g, Protein 0.4 g, Sodium 16.3 mg, Sugar 25.1 g
CRANBERRY POMEGRANATE TERRINE
Steps:
- Directions Pulse the cranberries and 1/4 cup sugar in a food processor until chunky and juicy, about 8 times. Set aside for 20 minutes to macerate. Meanwhile, combine the remaining 1/2 cup sugar, 1 1/2 cups pomegranate juice, the cinnamon stick, peppercorns, orange peel and a pinch of salt in a saucepan over medium heat; simmer, stirring, until the sugar dissolves. Remove from the heat; let steep for 20 minutes. Discard the cinnamon, peppercorns and orange peel. Place the remaining 1/2 cup pomegranate juice and 1/4 cup cold water in a bowl and sprinkle the gelatin on top. Set aside without stirring until the gelatin softens, about 5 minutes. Add the steeped pomegranate juice to the gelatin mixture and stir until the gelatin dissolves. Spread a thin layer of the cranberry mixture in a 9-by-5-inch loaf pan; pour in enough of the pomegranate-gelatin mixture to cover (about 3/4 cup). Refrigerate until just beginning to set, about 30 minutes. Meanwhile, stir the remaining cranberries into the remaining gelatin mixture and set aside, unrefrigerated. Once the bottom layer is set, pour in the remaining gelatin mixture and refrigerate until completely set, at least 2 hours or overnight. To serve, run a knife around the edges of the pan and invert the terrine onto a platter. (Set the pan in warm water to soften the gelatin if necessary.) Garnish with the orange zest.
More about "cranberry pomegranate terrine food"
CITRUS POMEGRANATE TERRINE | COOKSTR.COM
From cookstr.com
10 BEST VEGETABLE TERRINE RECIPES | YUMMLY
From yummly.com
CRANBERRY TERRINE | EATING TO LOSE WEIGHT. YOUR …
From weightdestiny.com
CRANBERRY POMEGRANATE MARGARITA RECIPE - ONLY 5 …
From showmetheyummy.com
THE HEALTH BENEFITS OF CRANBERRIES AND POMEGRANATES
From besthealthmag.ca
CITRUS POMEGRANATE TERRINE - RECIPE - FINECOOKING
From finecooking.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
TERRINE DISH RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
From stevehacks.com
FOOD NETWORK UK - RECIPE OF THE DAY: CRANBERRY POMEGRANATE.
From facebook.com
CRANBERRY POMEGRANATE TERRINE - MASTERCOOK
From mastercook.com
CRANBERRY POMEGRANATE SAUCE - EATS BY APRIL
From eatsbyapril.com
PORK & CRANBERRY TERRINE RECIPE - BERRYWORLD
From berryworld.com
CRANBERRY POMEGRANATE TERRINE - GLUTEN FREE RECIPES
From fooddiez.com
CRANBERRY POMEGRANATE MOCKTAIL - OUR LOVE LANGUAGE IS FOOD
From ourlovelanguageisfood.com
CRANBERRY POMEGRANATE TERRINE – RECIPES NETWORK
From recipenet.org
FOOD FIGHT: CRANBERRIES V POMEGRANATE | TIMES2 | THE TIMES
From thetimes.co.uk
8 HEALTHY WAYS TO EAT CRANBERRIES AND POMEGRANATES
From besthealthmag.ca
CRANBERRY POMEGRANATE TERRINE | RECIPE | FOOD NETWORK RECIPES ...
From pinterest.fr
102 CLASSIC THANKSGIVING SIDE DISH RECIPES | FOOD NETWORK RECIPES ...
From pinterest.ca
CRANBERRY AND POMEGRANATE SAUCE - PINCH OF NOM
From pinchofnom.com
THE BENEFITS OF CRANBERRY & POMEGRANATE | HEALTHY …
From healthyeating.sfgate.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
PORK & CRANBERRY TERRINE RECIPE | BERRYWORLD
From berryworld.com
THANKSGIVING RECIPE: POMEGRANATE, CRANBERRY AND BEET RELISH
From foodnewsnews.com
CRANBERRY POMEGRANATE TERRINE | FOOD.COM
From food.com
10 BEST GELATIN TERRINES RECIPES - YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love