Wow, it's Friday again. What are you doing for the weekend? Are you going away, or enjoying a quiet one at home? For me, it will probably be a quiet one at home, but I am looking forward to it so that I can bake and read and watch movies to my heart's content.
This week's French Friday with Dorie is the Carmen Miranda of recipes - the citrus berry terrine. The dish is comprised of berries, orange and grapefruit segments set into a fruit juice jelly - I used a combination of yellow grapefruit juice and Taylor Lee mandarin juice, as this is what I had on hand. I have to say I was over juicing grapefruit by the end of it - it took a lot of grapefruit to get to one and a half cups, which is when I switched to mandarins for the remainder (and these were much easier to juice with a greater yield). I used thawed frozen berries because it is winter here.
The end result tasted better than I thought it would - it was not at all sour, despite the grapefruit juice content (although I upped the sugar from 1/3 cup to 1/2 cup). However, it being winter, I didn't want large quantities of this jelly, and took it to work.
The recipe says to semi-set your jelly for 2 hours before mixing in the fruit segments and berries - by that time, instead of an egg white consistency, I had scrambled egg consistency. I plugged on because I wasn't starting again, and it worked out fine, although I couldn't pour my jelly onto the fruit - I had to mix it all about.
Verdict - this looks pretty, but didn't grab me taste wise. To see some other thoughts on the citrus berry terrine, visit the LYL section of the FFwD website.