RecipesMagazine

Borscht Horseradish Terrine

Borscht Horseradish Terrine
The recipe Borscht Horseradish Terrine could satisfy your Eastern European craving in approximately 5 hours. This gluten free recipe serves 8. One portion of this dish contains approximately 7g of protein, 19g of fat, and a total of 211 calories. It works well as an inexpensive soup. If you have turkish or, gelatin, garlic clove, and a few other ingredients on hand, you can make it.

Instructions

1
Lightly oil terrine.
Ingredients you will need
Cooking OilCooking Oil
2
Cut a strip of parchment paper to fit in bottom of terrine and up the 2 ends, allowing overhang at each end.
Equipment you will use
Baking PaperBaking Paper
3
Put 2 teaspoons cold water in a small metal bowl, then sprinkle 1/2 teaspoon gelatin evenly over water.
Ingredients you will need
GelatinGelatin
WaterWater
Equipment you will use
BowlBowl
4
Let stand 1 minute to soften.
5
Meanwhile, stir together sour cream, horseradish, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
Ingredients you will need
HorseradishHorseradish
Sour CreamSour Cream
PepperPepper
SaltSalt
Equipment you will use
BowlBowl
6
Heat softened gelatin in bowl set over a small saucepan of barely simmering water, stirring, until dissolved, about 30 seconds.
Ingredients you will need
GelatinGelatin
WaterWater
Equipment you will use
Sauce PanSauce Pan
BowlBowl
7
Remove bowl from heat and stir in 2 tablespoons horseradish cream, then stir mixture into remaining horseradish cream until combined well.
Ingredients you will need
Horseradish SauceHorseradish Sauce
Equipment you will use
BowlBowl
8
Spoon into terrine, smoothing surface, then chill until set, about 10 minutes.
1
Simmer broth, bay leaf, garlic, red-pepper flakes, cloves, and lemon juice in a 1-quart saucepan, covered, 5 minutes.
Ingredients you will need
Lemon JuiceLemon Juice
Bay LeavesBay Leaves
CloveClove
GarlicGarlic
PepperPepper
BrothBroth
Equipment you will use
Sauce PanSauce Pan
2
Remove from heat and set aside.
3
Put remaining 2 tablespoons cold water in cleaned small metal bowl, then sprinkle 2 teaspoons gelatin evenly over water.
Ingredients you will need
GelatinGelatin
WaterWater
Equipment you will use
BowlBowl
4
Let stand 1 minute to soften.
5
Add softened gelatin to broth in saucepan and heat over low heat, stirring, until gelatin is dissolved. Strain broth through a fine-mesh sieve into a metal bowl, discarding solids.
Ingredients you will need
GelatinGelatin
BrothBroth
Equipment you will use
Sauce PanSauce Pan
SieveSieve
BowlBowl
6
Transfer 1/2 cup broth to cleaned small metal bowl (reserve remaining broth in other bowl). Put small bowl (with 1/2 cup broth) into an ice bath and let stand, stirring gently, until broth is cool and syrupy.
Ingredients you will need
BrothBroth
IceIce
Equipment you will use
BowlBowl
7
Spoon 1/4 cup cooled broth onto set horseradish cream layer (reserve remaining broth in small bowl at room temperature), then chill terrine until set, about 10 minutes.
Ingredients you will need
Horseradish SauceHorseradish Sauce
BrothBroth
Equipment you will use
BowlBowl
1
Add veal tongue and gherkin to larger quantity of reserved broth in bowl, then put bowl into a large ice bath and stir gently and constantly until mixture has consistency of raw egg whites.
Ingredients you will need
Egg WhitesEgg Whites
BrothBroth
VealVeal
IceIce
Equipment you will use
BowlBowl
2
Pour mixture onto set broth layer in terrine and chill until set, 15 to 20 minutes.
Ingredients you will need
BrothBroth
1
Spoon remaining 1/4 cup broth in small metal bowl over set tongue layer. (If broth has gelled, re-melt over barely simmering water, then put bowl into large ice bath and let stand, stirring, until cool and syrupy.) Chill terrine until broth layer is set, about 10 minutes.
Ingredients you will need
BrothBroth
WaterWater
IceIce
Equipment you will use
BowlBowl
1
Stir together borscht liquid, 1/4 teaspoon salt, and 1/8 teaspoon pepper in cleaned 1-quart saucepan.
Ingredients you will need
BorschtBorscht
PepperPepper
SaltSalt
Equipment you will use
Sauce PanSauce Pan
2
Transfer 2 tablespoon seasoned borscht mixture to cleaned small metal bowl, then sprinkle remaining 2 teaspoons gelatin evenly over mixture.
Ingredients you will need
BorschtBorscht
GelatinGelatin
Equipment you will use
BowlBowl
3
Let stand 1 minute to soften.
4
Add softened gelatin to borscht mixture in saucepan and heat over low heat, stirring, until gelatin is dissolved.
Ingredients you will need
BorschtBorscht
GelatinGelatin
Equipment you will use
Sauce PanSauce Pan
5
Transfer to cleaned small metal bowl. Put bowl in ice bath and stir gently and constantly until consistency of raw egg whites. Spoon over set broth layer and chill terrine at least 4 hours.
Ingredients you will need
Egg WhitesEgg Whites
BrothBroth
IceIce
Equipment you will use
BowlBowl
1
Invert a large plate over terrine, then carefully invert terrine onto plate with aid of parchment.
2
Cut terrine into 3/4-inch-thick slices.
1
Terrine can be chilled (covered once set) up to 3 days
DifficultyExpert
Ready In5 hrs
Servings8
Health Score2
Gluten Free
CuisinesEastern EuropeanEuropean
DietsGluten Free
Dish TypesSide Dish
Roasted Garlic and Eggplant Soup
Low-Fat Gravy
Sweet Corn with Parmesan and Cilantro
Asian Quinoa
Sweet Pineapple Cider
Basil Pecan Pesto
South-Of-The-Border Meat Loaf
Rabbit Breakfast Sausage
Secret Spaghetti Sauce
Waldorf Salad with Whipping Cream
Related recipes
Sweet Corn with Parmesan and Cilantro
Asian Quinoa
Apple Dumplings
Waldorf Salad with Whipping Cream
Magazine
Pumpkin Spice Cupcakes with Bourbon Brown Sugar Cream Cheese Frosting
Roasted Garlic and Eggplant Soup
Low-Fat Gravy
Black and White Cupcakes
Sweet Corn with Parmesan and Cilantro
Asian Quinoa
Fruit Salsa with Cinnamon Tortilla Chips
Easter Sugar Sandwich Cookies
Sweet Pineapple Cider
Round 2 -Beef Kebob Pita Pockets