Fresh eats 

Some of Missoula’s newest restaurants help prepare a heaping holiday feast

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SIDE DISH

Goat cheese and beet terrine, with roasted coffee bean and carrot vinaigrette and corn bread biscotti

Chris Peterson, Plonk

We chose this dish from our Plonk menu because the presentation is dynamic and the preparation is straightforward. It’s a perfect addition to a holiday feast.

click to enlarge Missoula Independent news
  • Cathrine L. Walters

Ingredients:

For the terrine:

3 golden beets

3 candy stripe beets

3 purple beets

1 pound goat cheese

For the vinaigrette:

12 carrots, peeled

¼ cup apple cider vinegar

6 ounces coffee beans

1 teaspoon agar agar (a vegetarian gelatin substitute)

For the corn bread:

2 eggs, beaten

1 cup of cream

¼ cup butter, melted

¼ cup honey

1 cup flour

1 cup cornmeal or polenta

1 teaspoon salt

¼ cup sugar

1 tablespoon baking powder

Instructions:

For the terrine, roast each type of beet separately at 400 degrees for 45-60 minutes, or until cooked through. Let cool enough to handle, then peel, keeping each type still separate. Slice on mandoline to approximately 1/8-inch thick. Line 4-inch half pan with plastic wrap. Layer golden beets, overlapping like scales, until bottom is covered. Crumble goat cheese in thin layer over beets. Sprinkle a little salt. Add layer of striped beets, one more layer of goat cheese, sprinkle salt. Finish with layer of purple beets. Cover with plastic wrap and press. If beets are still warm, more color will bleed into cheese.

For the vinaigrette, cover a half pan with layer of coffee beans. Place carrots on top. Cover with foil and roast at 325 degrees for 90 minutes. Cool in pan, then juice carrots. Weigh juice. For every 275 grams of juice, use 1 teaspoon agar agar. Simmer juice and agar agar for 5 minutes, then pour into container to cool. When cool, cut into bits and put in blender with a little vinegar. Blend and push down product, adding very little vinegar until smooth, but still thick enough to smear. Salt to taste.

To make the corn bread, start by mixing the honey with the melted butter. Add all liquid ingredients and mix. Combine dry ingredients in a separate bowl and mix. Add liquid to dry ingredients and stir until barely mixed. Divide between two greased loaf pans and bake at 400 degrees, turning every 5 minutes, until toothpick inserted in center comes out clean.

Serve terrine and corn bread on plate along with the vinaigrette.

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