Teachermans Citrus Berry Terrine Recipes

FRESH BERRY TERRINE

Steps:

• Place the berries in an 8x4-inch loaf pan. Distribute them around evenly.
• Pour ½ cup of the grape juice in a large bowl. Sprinkle the gelatin in a thin, even layer over top (no need to stir) and let sit for 5 minutes. The powder will absorb into the juice and become very thick.
• Meanwhile, bring the remaining 1½ cups juice and the sugar to a boil in a small saucepan; whisk until the sugar is dissolved. Pour the mixture over the thickened gelatin and whisk to combine.
• Carefully pour the warm gelatin mixture over the berries. Chill in the refrigerator for 4 to 5 hours, or until very firm.
• To unmold, quickly run hot water over the sides of the pan (tilting it so that the inside of the pan doesn't get wet). Invert an oblong platter over the pan and flip over. The terrine should slide right out; if it doesn't, try running a blunt knife along the edges of the pan to loosen, or run the pan under hot water briefly again. Blot any excess liquid on the platter with a paper towel. Refrigerate the terrine until ready to serve. Cut into 1-inch slices with a sharp knife.
• Make Ahead: The terrine can be made up to three days ahead of time. Once set, cover the loaf pan with plastic wrap and store in the refrigerator. Unmold before serving.

TEACHERMAN'S CITRUS-BERRY TERRINE

Steps:

• 1. Put a double layer of paper towels on a cutting board and spread the citrus pieces out on the paper and cover with another double layer. Change when paper gets soaked.
• 2. Put cold water in large bowl, sprinkle in the gelatin, and let it soften.
• 3. Bring juice and sugar to boil in medium saucepan, stirring to dissolve sugar. Pour juice over gelatin and stir to dissolve. Put in refrigerator and let chill, stir occasionally until slightly thickened, similar to texture of egg whites, about 1 1/2 hours.
• 4. Rinse a 9 x 5" loaf pan with water and shake out excess. Gently stir citrus and berries into the gelatin mixture and scrape all into the pan. Gently push gel down evenly into pan. Chill at least 4 hours or overnight.
• 5. When ready to serve, dip the pan into a sinkful of hot water for a minute and run a knife around outside of pan. Unmold the terrine onto a platter, and get ready for the compliments!

MIXED BERRY TERRINE

Steps:

• In a bowl prepare Jello per package directions making sure all gelatin is dissolved.
• Place fruit in a 4-by-8-inch (6 cup capacity) or loaf pan; pour geletin mixture over, pressing fruit gently to submerge completely.
• Refrigerate until firm, at least 3 hours.
• To unmold, dip bottom of pan in hot water about 5 seconds.
• Invert onto a serving platter, and shake firmly to release.
• Additional fruit may be placed around mold.
• Slice and served as is or with Cool Whip.

TEACHERMAN'S AMISH PICKLED EGGS AND BEETS

Steps:

• 1. Boil the eggs, cool and peel.
• 2. Put beets, onion and peeled eggs in a large glass or plastic jar that has a lid
• 3. In medium saucepan, combine sugar, 1 cup beet juice, vinegar, salt, pepper, bay leaves and cloves. Boil, then simmer 10 minutes.
• 4. Pour saucepan contents into jar, screw on lid, and refrigerate at least two days.
• 5. **NOTE: Shake up jar two times a day for even coloring. I refrigerate for FOUR days to have the purple hue permeate the entire egg white. Sometimes I cut the eggs in half right before serving for an added visual pizazz! **Also, I've boiled fresh beets, reserving that juice, and have had great-if not better-results.