Asparagus Terrine

Welsh Family Kitchen

ASPARAGUS TERRINE

In his Good Eats episode on Asparagus, Alton Brown did Asparagus Terrine, Steamed Asparagus, and Roasted Asparagus.

Ingredients:

2 teaspoons unflavored powdered gelatin
2 tablespoons cold water
8 ounces quark or farmers cheese, room temperature
8 ounces cream cheese, room temperature
3 to 5 good quality, jarred anchovies in olive oil, drained
7 whole, fresh chives
1/2 teaspoon freshly ground black pepper
1/4 cup roughly chopped flat-leaf parsley
1 recipe Steamed Asparagus, cooled
Toasted French bread slices, for serving
Special equipment: Spritz bottle filled with water

Procedures:

Spritz a 9 by 5-inch loaf pan with water and line it with plastic wrap, leaving enough excess to fold over the top when filled. Combine the gelatin and water in a 1-quart saucepan and set aside to bloom for 5 minutes. Put the quark, cream cheese, anchovies, chives, and black pepper in the bowl of a food processor and process for 1 minute. Stop and scrape down the sides of the bowl. Put the bloomed gelatin over low heat until melted, about 1 minute. Remove from the heat. With the food processor running, slowly pour the melted gelatin into the cheese mixture and process for 30 seconds. Sprinkle the parsley evenly across the bottom of the prepared loaf pan. Pour 1/4 of the cheese mixture over the parsley. Top with 1/3 of the asparagus in a single layer, alternating direction of tips. Repeat with remaining cheese mixture and asparagus, ending with the cheese mixture. Fold the excess plastic wrap over the filling. Set a second loaf pan on top of the plastic wrap and press down to compact. Refrigerate until firm, about 2 hours. Serve chilled, cut into 1-inch slices, along with crackers or toasted French bread slices. To store, wrap in plastic wrap and refrigerate for up to 2 days.

Notes:

2018-06-26: This was our 2^nd, and, most likely, last attempt as this just doesn't work. It is being sent to Swill.
2012-06-09: This had its trial run and was be served with tonight's dinner. It needs more asparagus and possibly more anchovies. Though we are trying this as a salad, it's possible it's more of a spread that should be used as a starter.

06/27/2018