Costa Rican Terrine with Coconut-Date Vinaigrette
Terrine 3 large potatoes (about 1-1/2 pounds), peeled and cut into large chunks 2 canned chipotle
chiles, seeded 2 cups milk Salt to taste White pepper to taste 2 tablespoons olive oil 2 teaspoons
unflavored gelatin 2 teaspoons cold water 2 tablespoons boiling water 1 can (16 ounces) hearts of
palm, drained, and patted dry
Coconut-Date Vinaigrette 1 cup canned coconut milk
1/4 cup Coco Lopez 1 cup dark rum 1 cup red wine vinegar
2/2 cup sherry vinegar 1 small onion, cut into l/2-inch dice
3/4 cup extra virgin olive oil Salt and pepper to taste 6 dates, pitted and sliced
Garnish 2 cups shaved coconut 8 ounces fresh goat cheese, crumbled 1 pound mixed greens, washed and
patted dry
Herb Toast 1 loaf French bread
l/2 cup butter 4 cloves garlic, peeled and minced
1/4 cup fresh parsley, chopped Salt to taste
To prepare the terrine, combine the potatoes, chipotles, and milk in a large saucepan. Bring
the milk to a gentle boil and cook over medium heat until the potatoes are tender, about 10 to
15 minutes.
Strain the milk from the potatoes and set the potatoes and chiles aside. Return the milk to the pan
and gently simmer until it has reduced to about
l/3 cup. Meanwhile, press the potatoes and chiles through a coarse sieve into a large bowl. Stir
in the salt, pepper, and olive oil, and set aside. In a mixing bowl, dissolve the gelatin with
the cold water and then stir in the boiling water. Set aside. Remove the milk from the heat and
stir in the dissolved gelatin. Slowly blend this mixture into the potatoes until they are
thickly textured.
Line a 9 by 4-inch loaf pan (or other shaped pan, as desired) with plastic wrap the wrap should
extend over the edges of the pan by a couple of inches on all sides. Place one third of the potato
mixture in the bottom of the pan and spread out evenly. Add a layer of half of the hearts of palm
and then another layer of one third of the potato mixture. Add the remaining hearts of palm and top
with the remaining potato mixture. Fold over the plastic wrap to cover the top layer and chill in
the refrigerator overnight. To prepare the vinaigrette, combine the coconut milk, Coco Lopez, rum,
vinegars, and onion in a saucepan and reduce over high heat to 1 cup, about 15 minutes. Remove from
the heat and let cool. When cool, whisk in the olive oil and season with salt and pepper. Stir in
the dates.
Preheat the oven to 400 degrees F. Melt the butter in a small saute pan; add the garlic and parsley
and saute 2 minutes. Cut the bread into
m/2-inch-thick slices. Brush on the garlic mixture and add salt. Place slices on a baking sheet and
bake for 5 to 8 minutes, or until browned. Meanwhile, unfold the top covering of plastic wrap
from the terrine, and gently invert the loaf pan on a serving platter, running a knife around the
inside edge if necessary. Carefully remove the plastic wrap and cut the terrine into slices.
Garnish with the coconut, goat cheese, and greens and serve with the Herb Toast and vinaigrette
on the side.
Source: Recipes from The Global Gourmet (globalgourmet.comglobalgourmet.comOpen ↗).
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