Tofu, Nut and Dried Fruit Terrine with Orange Cranberry Sauce
This is a very tasty dish. It can be served as the main meal with side dishes, or it can also work well, in a smaller portion as an appetizer or first course for a holiday meal.
for the terrine:
- 2 ounces pitted prunes (about 10-12 depending on size
- 2 ounces dried apricots (depending on size about 12-15)
- 2-3 dried apple slices (optional but nice)
- 1 cup boiling water
- 8 ounces roasted mixed nuts and seeds
- 8 ounces smoked tofu cut into small 1/4 inch cubes
- 1 slice day old bread
- 1 teaspoon ginger powder
- 1/2-1 teaspoon cayenne powder
- salt and [pepper to taste
for the cranberry sauce:
- 3/4 cup orange juice
- 6-8 ounces cranberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- thyme or rosemary sprigs as garnish
to make the terrines:
- Cut the dried fruits into small pieces and place in a bowl.
- Bring 1 cup of water to boil and pour over the fruit to soften.
- Place the roasted mixed nuts in a kitchen machine and pulse to chop in small pieces. You don’t want to make a powder or flour, just small chopped pieces.
- Tear the slice of bread into pieces and add to the nuts, pulse once more to chop the bread crumbs. Don’t use dried brad crumbs from a package. The bread is merely to help the mixture hold together.
- Place the nut/bread mixture in a large bowl.
- Preheat the oven to 395°F / 200°C.
- Spray 4 (1 cup sized) ramekins with oil. You can also use muffin tines to make more smaller ones if desired.
- Cut the smoked tofu into small 1/4 inch cubes and add to the nut mixture.
- Season with the ginger and cayenne.
- If your nut mixture is salted, you will not need to add more salt. If it is unsalted, then add salt according to taste.
- Add the moisten cut fruit and mix well.
- If it is very dry, add the liquid from the fruit.
- This is a dry mixture, but once it is packed in ramekins, it will hold together.
- Using a serving spoon, fill the ramekins and press the mixture tightly in the ramekins.
- Place in the preheated oven to bake for 15 minutes.
to make the orange cranberry sauce while the terrines are baking:
- Place the orange juice in a saucepan.
- Add the sugar and cranberries.
- Heat the mixture on medium until the cranberries pop.
- Mix the cornstarch with a bit of water or more orange juice and add to the cranberries.
- Stir the mixture as it becomes thick and clear. Remove from the heat.
to serve the terrines:
- When the terrines are done, remove from the oven.
- Slip a knife carefully around the inner edge of the ramekin.
- Place the ramekin on a plate and gently tap the bottom to release the terrine.
- Spoon the cranberry sauce around the edge and place a thyme or rosemary sprig on top as garnish.