Sunday, January 27, 2008

Hors d'oeuvre and appetizers

Hors d'oeuvre and appetizers represent an opportunity for the garde manger to pull together all the various skills and preparations of the entire discipline in a hihg impact way. Just as hors d'oeuvre set the tone for a reception or banquet, so can a well-executed appetizer selection on a menu set the tone for the entire dining experience.
Taking this into consideration, there are different kinds of appetizers, among them the Venison terrine is one that I enjoyed the most, not that i have not enjoyed the rest of the work that i do making pate and terrine, it is just that it was the first time i worked with venison and it was quite different in taste, texture and presentation once it was cooked.

Venison shoulder, boneless or leg meat 2#
Fatback 1#
Red wine 2floz
Ground Clove 1/2tsp
Crushed black peppercorns 1Tbsp
TCM (tinted curing mix) 1tsp
Minced onions sauteed and cooled 1oz
Salt 1oz
Ground black pepper 2tsp
Dried cepes or morels, ground 1oz
Eggs 3ea
Heavy cream 6floz
Chopped tarragon 2tsp
Parsley Chopped 1tsp

Golden raisins plumped in brandy 2oz
Brandy 4floz
Mushrooms diced sauteed and cooled 4oz
Thinly sliced ham 8ea
  • Dice the venison and fatback into 1inch cubes. Marinate them with the combined seasonings and refrigerate overnight.
  • Prepare a straight forcemeat by grinding the marnated venison and fatback into a chilled mixing bowl. Mix in the eggs, heavy cream, tarragon, and parsley on medium speed for 1 minute, or until homogeneous. Fold in the garnish ingredients.
  • Line a terrine mold with plastic wrap and the ham, leaving an overhang. Pack the forcemeat into the terrine mold and fold over the ham and plastic. Cover the terrine.
  • Poach the forcemeat in a 170*F water bath in a 300*F oven to an inernal temperature of 150*F for 60 to 70 mintues.
  • Remove the terrine from the water bath and allow it to cool to an internal temperature of 100*F. Let the terrine rest under refrigeration overnight. The terrine is now ready to slice and serve, or wrap and refrigerate for up to 10 days.

No comments: