It’s here! The announcement of the latest theme for Hay Hay It’s Donna Day. See…the great thing about being able to host HHDD is that you can pick a really challenging theme…and it’s okay because you can’t win! I’m kidding – mostly.
The theme for this round of HHDD is terrines. This is a theme that I have been wanting to do for some time…and now have the opportunity to give them a go. There are a few types and definitions of terrines. For the purpose of this challenge, we are using the word terrine to mean prepared or made in a terrine or loaf-shaped pan. Often, terrines have layers throughout them that, when sliced, create a beautiful look for the dish.
Here are some helpful resources for tips and recipes for your terrine:
Now that your trepidation has subsided and you’re completely excited about the theme of this edition of HHDD, here is all of the important information regarding the contest:
The recipe for my terrine comes from Donna Hay’s Modern Classics 2: Peach and Vanilla Panna Cotta, which is on page 106!
Peach and Vanilla Panna Cotta – serves 6 to 8
For the gelee:
For the panna cotta:
– Place the water and sugar in a saucepan over medium heat and stir until the sugar is dissolved. Add the peaches and allow to simmer for 3-5 minutes or until soft. Remove the peaches (reserving the cooking liquid), slip off the skins, and set the fruit aside.
– Place 1/4 of the peach liquid in a bowl, sprinkle over the gelatin and set aside for 5 minutes. Add the gelatin mixture to the remaining liquid in the saucepan, stir through and simmer for 2 minutes or until dissolved.
– Place peach halves, cut-side up, in a well-greased loaf tin and pour over the liquid. Refrigerate for 2 hours or until firm.
– To make the panna cotta, sprinkle the gelatin over the water and set aside for 5 minutes. Place the cream, icing sugar and vanilla in a saucepan over medium heat and stir. Add the gelatin mixture and simmer over low heat for 4 minutes or until dissolved. Allow to cool to room temperature then pour the mixture over the set jelly and refrigerate for 6 hours to overnight. To serve, dip the tin into a baking dish of warm water and invert onto a plate. Slice and serve immediately.
Comments
barbara Oct 25, 2007 07:10 pm
Sounds wonderful Tami. Would you mind posting the recipe for those of us who don’t have the Donna Hay magazine. Thanks.
tami Oct 25, 2007 07:10 pm
Sure…I will tonight :)
Francesco Oct 25, 2007 10:10 pm
This one sounds difficult …. I am not a terrine man, but I will see if I manage to do one in my little time!!
Ciao.
Matt Richardson Oct 26, 2007 10:10 am
Terrine!?!
Now that is awesome.
Last time I made a terrine I used a toy tool box lined with plastic wrap. Maybe I should get a real mold this time?
Cheers
abby Oct 27, 2007 06:10 am
does it have to be a donna hay recipe?
Chris Oct 28, 2007 05:10 pm
This will be a first for me…Can’t wait!
tami Oct 28, 2007 08:10 pm
Abby-
No…only *my* post has to come from a Donna Hay recipe. Yours can be a recipe from anywhere…or something you make up yourself.
– tami
Anita Oct 29, 2007 06:10 am
Fun topic :)
Your photo reminds me so much of this one…
http://www.flickr.com/photos/marriedwithdinner/1775188463/
…except mine is completely accidental result of refrigerating lard to separate it from liquid used to render it :D
Lynne Oct 29, 2007 09:10 am
Can I use a previous post on a terrine I made a few months ago? Thanks. Great choice of topic!
Cate O'Malley Oct 29, 2007 07:10 pm
Gorgeous picture!
joey Oct 29, 2007 11:10 pm
Oooh! I have never made one of these but I’d love to try! :) Great theme!
Terry B Oct 31, 2007 10:10 am
Tami, what a wonderful post, full of great ideas and resources! Interestingly, with my admittedly limited exposure to terrines, I’ve only thought of the paté types in the past. You’ve opened up a whole new world here!
peabody Nov 1, 2007 11:11 am
Gorgeous!
Derrick Schneider Nov 5, 2007 11:11 am
Tami,
For more inspiration, this was the theme of IMBB 9. Here’s the roundup. (There weren’t many participants back then; I’m sure you’ll have better luck!)
http://www.obsessionwithfood.com/2004_10_01_blog-archive.html#109873597105938872
kellypea Nov 5, 2007 01:11 pm
I’ve only made a terrine once and it was a very long time ago…Hmmm…might be an excuse to purchase one of those cute littler terrines!
Dhivya Nov 11, 2007 09:11 am
Entry sent. Hope you got it :)