One of the biggest headaches in entertaining guests either cooking food while guests are around or keeping the dishes warm while you socialize. I like to avoid these headaches by preparing cold dishes in advance with an old-school luncheon-style spread. A classic that rarely leaves the rotation for me is cold pork terrine.
Terrines sound and look fancy, but theyâ€™re little more than cold meatloaf. With more than enough sage on hand and lots of inspiration from my favorite pie shop, Hoosier Mama, in Chicago, Iâ€™ve been making a sage apple terrine. This terrine is a fantastic lunch dish with characteristic fall ingredients. Deeply savory with flashes of sweetness from the apples, starting with great pork is key.
Yield: 12 servings
- 1/4 cup fresh breadcrumbs
- 1/2 T. milk
- 1Â½ T. pork stock
- 1/2 T. brandy
- 1 egg
- 1? pounds ground pork
- 2 tsp. salt
- 1Â½ T. freshly cracked pepper
- 1 apple, cut into 1/4-inch cubes
- 1 T. sage, dried or fresh
- 1 T. Dijon mustard
- 1 clove garlic, minced
Preheat oven to 300 degrees F and line a loaf or terrine pan with plastic wrap. (If you intend to serve the terrine from the pan itself, you can just grease the pan.)
Whip breadcrumbs, milk, stock, brandy and egg in food processor until combined and set aside.
In large bowl, combine remaining ingredients by hand. Add to food processor and combine with bread mixture until fully incorporated.
Pack into loaf or terrine pan. Cover with clingwrap, then foil.
Place loaf or terrine pan in a roasting pan, and fill roasting pan with water at least halfway up loaf or terrine pan.
Cook until internal temperature reaches 160 degrees Fâ€”about 90 minutes. Remove from oven, and chill immediately. For best results, weigh down with 2 pounds of cans overnight when the terrine is cool enough to handle.