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Apple Terrine

A home-style Apple Terrine made with Salt, Saltpeter, Plus Sugar, Balsamic Vinegar, and Butter Softened. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 tsp
• 1/4 tsp
• 1/2 cup
• 1/2 cup
• 1/2 lb
• 1 tsp
• 1 tbsp
• 1 bunch

Method (preview)

1. 1

   Combine the salt, saltpeter, pepper, sugar, and nutmeg, and coat the foie gras with this mixture to cure.

2. 2

   Wrap in plastic and refrigerate for 12 hours.

3. 3

   Preheat the oven to 325 degrees.

4. 4

   With an even slice, cut off the top of the apple, about 1/4 inch from the crown, and carefully remove the core without breaking through the bottom.

5. 5

   Fill the apple with the cured foie gras, packing firmly, and replace the apple top.

6. 6

   Place the apple in a baking pan filled with 1/4 inch of water, cover with foil, and bake for 10 to 15 minutes, until a knife pierced into the center comes out warm.

7. 7

   Carefully remove the apple from the water, wrap in plastic, and chill for several hours.

8. 8

   In a saucepan set over a low flame, combine the sugar and foie gras fat, stirring to form a thick mixture.

9. 9

   Continue heating and stirring until most of the sugar is absorbed.

10. 10

    Whisk in the balsamic vinegar and bring to a boil, watching closely because this mixture has a tendency to boil over.

11. 11

    Remove from the heat.

12. 12

    Mash the blackberries into the sauce by pressing them with the back of a spoon against the side of the pot.

13. 13

    Strain and set aside.

14. 14

    Preheat the oven to 300 degrees.

15. 15

    Lay the strips and rounds of brioche on a sheet pan and toast until lightly colored.

16. 16

    In a baking dish, combine the apples, butter, cinnamon, sugar, and clove, and cook until tender, 30 to 40 minutes.

17. 17

    Place a disk of brioche on the bottom of each.

18. 18

    Spoon the apple puree into the charlotte molds, using the puree to hold the strips of brioche together, and gently warm in the oven.

19. 19

    Unmold the charlottes on each of four plates.

20. 20

    Top with some julienned apple.

21. 21

    Gently heat the blackberry sauce and add the fresh blackberries.

22. 22

    Spoon the sauce around the charlotte.

23. 23

    Slice the apple terrine into quarters and place one slice on each plate.

24. 24

    Garnish with upland cress or other baby greens.