Foie Gras Terrine: Christmas Recipe

Ingredients:

• 1 1/2 pounds foie gras, deveined
• 1/2 cup Sauternes or other sweet white wine
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/4 teaspoon nutmeg
• 2 tablespoons chopped fresh thyme
• 2 tablespoons cognac
• 1/4 cup diced dried apricots
• 1/4 cup diced dried cherries
• 1/4 cup chopped pistachios

Instructions:

1. Preheat oven to 325°F. Line a 9×5-inch loaf pan with plastic wrap, leaving enough overhang to cover the top of the terrine.
2. In a food processor, blend foie gras, wine, salt, pepper, nutmeg, thyme, and cognac until smooth.
3. Fold in the dried apricots, dried cherries, and chopped pistachios. Pour the mixture into the prepared pan and smooth the top with a spatula.
4. Cover the top with the overhanging plastic wrap and place the terrine in a baking dish. Fill the baking dish with enough hot water to come halfway up the sides of the terrine. Cover with foil and bake for 1 1/2 hours, or until a meat thermometer inserted in the center of the terrine registers 150°F.

Verdict:

This foie gras terrine is an indulgent and luxurious addition to any holiday spread. The combination of sweet fruit and savory pistachios makes for a wonderful flavor contrast.

Serving suggestions:

Serve with a slice of toasted baguette and a dollop of fig or cherry jam. This terrine pairs well with a sweet white wine, such as a Sauternes or Tokaji. Enjoy as an appetizer or as part of a decadent charcuterie board.