Terrine Of Summer Fruits

daqui



 

Ingredients

2 oz (50g) caster sugar

2 x 0.4 oz (11g) sachets gelatine powder

1 tablespoon fresh lime juice

 

For the fruit

12 oz (350g) small strawberries

8 oz (225g) raspberries

12 oz (350g) blackcurrants, redcurrants and blueberries 4 oz (110 g) of each or any other combination you like.

 

Method

First prepare the fruit: remove the stalks and halve the strawberries if they are any larger than a quail’s egg. Then mix the fruits together in a large bowl, being very gentle so as to avoid bruising them. In a small saucepan heat half the rosé wine till it begins to simmer, then whisk the sugar and gelatine into it. Make sure that everything has dissolved completely before adding the remaining wine and the lime juice. Then pour the liquid into a jug and allow it to cool.

While that’s happening, lay the mixed fruit in one of the loaf tins – and it’s worth arranging the bottom layer with the smallest, prettiest-shaped fruit as this will be on top when the terrine is turned out. Next, pour all but 5 fl oz (150 ml) of the liquid over the fruit. Now lay a sheet of clingfilm over the tin, place the other tin directly on top, then put two unopened tins of tomatoes or something similar to act as weights into the top tin and put the whole lot into the fridge for about 1 hour, or until it has set.

Then warm up the remaining 5 fl oz (150 ml) wine mixture and pour it over the surface of the terrine. Re-cover with clingfilm and return to the fridge overnight to set firm. When you are ready to serve, turn out the terrine by dipping the tin very briefly in hot water and inverting it on to a plate. Use a very sharp knife (also dipped first into hot water) to cut it into slices. Serve with chilled pouring cream, crème fraîche or Greek yoghurt.

Thirty Minute Mozzarella

 

All photos by Andrew Wilder

Recipe:

Daqui

You can probably find citric acid at a good grocery store, but rennet is harder to come by. You can order it online at several retailers; I’ve purchased it from New England Cheesemaking Supply and Grape and Granary.

You can also just get one of Ricki’s Mozzarella and Ricotta Cheese Making Kit, which have everything you need, including a dairy thermometer.

I prefer to use liquid vegetarian rennet, which New England Cheesemaking Supply sells at double-strength, so I use 1/8 tsp. for this recipe.

Ingredients

• 1 gallon Milk, not ultra-pasteurized
• 1 1/2 tsp. Citric Acid powder, dissolved in 1/4 cup room-temperature water
• 1/4 tsp. Liquid Rennet or 1/2 tablet Rennet, dissolved in 1/4 cup room-temperature water
• 1 tsp. Cheese (Flake) Salt or Kosher Salt

Instructions

1. Pour the milk in to a large pot. On medium-low, heat slowly to 55 degrees Fahrenheit. Stir slowly and continuously to keep from scalding.

2. Once the milk reaches 55 degrees, pour in the citric acid mixture and stir well. Keep heating.

3. When the milk hits 88 degrees, add the rennet mixture and stir well. Right around this time the milk will start to thicken, and you’ll see little white flecks stick to your spoon as it starts curdling.

4. Once the milk is in the 90-degree range, it should be noticeably curdled. Stir very gently at this point, if at all — you want to encourage the curds to knit together.

5. Between 95 and 105 degrees, the curds will be quite thick. Turn off the heat once they start separating from the sides of the pot, and there’s a very clear distinction between the curds (white clumps) and whey (yellow liquid).

6. Let the curds rest for 5 minutes.

7. With a perforated or slotted spoon, ladle the curds into a bowl. The curds will continue expelling whey once they’re in the bowl, which is fine. Once you have pulled most of the curds out of the pot (some little bits will probably still be floating about), pour any excess whey back in the pot.

8. Using a microwave, heat the curds for 60 seconds. Drain off any excess whey, then fold the curds over once, then once again. This is to distribute the heat evenly.

9. Microwave again for about 30-40 seconds, depending on the strength of your microwave. Pour off the whey.

10. Sprinkle the salt onto the cheese, and then fold the curds over twice again. Put them back into the microwave for another 30-40 seconds. Pour of any excess whey.

11. At this point, the cheese should be very hot, and look like melted mozzarella!

12. Stretch the cheese, and then fold it back on itself. If it tears when you try to stretch it, the cheese is not hot enough; just repeat the microwaving process. Stretch it again once or twice. If you want a more string-cheese like cheese, do it a few more times.

13. You can then twist or braid the cheese, or tear off pieces and roll them into small balls. If you’re going to refrigerate the cheese for later, drop it in a bowl of ice water to get the temperature down quickly. Otherwise, just dig in while it’s still warm!

Champagne Vinaigrette

daqui

Champagne Vinaigrette

Servings: 12

Serving Size: 1 1/2 tablespoons

Calories: 93

 

1/4 cup Champagne vinegar

2 Tbsp agave nectar

1 Tbsp fresh lemon juice

1/2 tsp. Dijon mustard

1/2 cup olive oil

Salt and pepper, to taste

Place the vinegar, agave nectar, lemon juice, and mustard in a blender and pulse to combine. With the motor running, slowly add the oil in a steady stream and continue blending until the mixture is creamy. Use immediately or refrigerate in an airtight container.