Terrine with Honey and Citrus Fruits

Ingredients:

• 1 pound ground pork
• 1/2 pound ground beef
• 1/2 pound chicken liver, chopped
• 1/2 cup bread crumbs
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup honey
• 1/4 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons grated orange zest
• 2 tablespoons grated lemon zest

Instructions:

1. Preheat oven to 325°F (165°C).
2. In a large bowl, combine the ground pork, ground beef, chicken liver, bread crumbs, garlic, thyme, parsley, salt, and pepper. Mix well to combine.
3. In a separate bowl, whisk together the honey, orange juice, lemon juice, orange zest, and lemon zest.
4. Pour the honey-citrus mixture into the meat mixture and stir until well combined.
5. Line a standard (9×5-inch) loaf pan with plastic wrap, leaving enough overhang so that you can fold the plastic wrap over the top of the terrine after filling.
6. Transfer the meat mixture to the loaf pan and press down firmly to compact it. Fold the overhanging plastic wrap over the top and press down again to compact the terrine further.
7. Place the loaf pan in a larger baking dish and fill the larger dish with hot water until it reaches halfway up the sides of the loaf pan.
8. Bake for 1 hour and 45 minutes, or until an instant-read thermometer inserted into the center of the terrine reads 160°F (71°C).
9. Remove from the oven and let cool to room temperature. Place a weight on top of the terrine and refrigerate for at least 4 hours, or overnight.
10. Remove the terrine from the loaf pan and slice with a sharp knife. Serve chilled.

Verdict and Serving Suggestions:

This terrine is a showstopper on any appetizer platter. The combination of honey and citrus fruits adds a complexity and freshness to the rich and meaty terrine. Serve with crostini, crackers, and pickled vegetables for the perfect bite.