There was a request for fancy looking appetizers and Hordorves lesson for home parties, so I taught two kinds of terrines, a Vegetable Consomme one, and a salmon one. We used fresh vegetables from a farmer's market. With the vegetable terrine, we made a dressing using citrus vinegar and maple syrup. This terrine holds together with gelatine cooled in a refrigerator.
With the salmon terrine, we made yougurt dill creamy dressing which also would go well with the vegetable terrine. This one was cooked in a water bath in the oven. Both of them were done right on time, so I was really relieved when we could try some after the class. Usually terrines taste better after sitting at least for over night.
With the salmon terrine, we made yougurt dill creamy dressing which also would go well with the vegetable terrine. This one was cooked in a water bath in the oven. Both of them were done right on time, so I was really relieved when we could try some after the class. Usually terrines taste better after sitting at least for over night.
While we waited for both terrines to be done, we made three kinds of hordorves.The first one is buckwheat mini pancake topped with smoked salmon and creme fraiche. Creme fraiche is something similar to sour cream, but is lower in acidity and higher in fat. It is a common cream used in Europe.
The next one is America's favorite, "Deviled Egg". The name comes from "strong, spicy taste". In order to add the hot flavor, we used tabasco this time. The red color on the top is the sprinkles of powdered paprika.
The last one is mushroom tapanade. Sauteed mushrooms with different herbs, ground and spread over miniature toast. This one has a really good flavor, and it sure will become a nice accompaniment to wines.
All of these will be a popular starters for your holiday season parties!!
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