Citrus Berry Terrine

A recipe that clearly states it will take 2 hours to chill and then another 4 hours to firm....is not typically a FF recipe that you start at DINNER TIME on the designated Friday.  But such was the week.  After traveling last weekend for fun and then off for the entire week for business, "better late than never" was the attitude du jour.  And the payoff was worth it ~



Per Tricia ~

My family loves fruit and Jello, and with the

 continued excessive heat we have had - this week's

recipe was much anticipated. 

 It was a simple addition of fruits to

 plain gelatin, though I did wish I had gotten the

 canned citrus or even the pre-sliced jarred variety. 

It had been a long day (week :) and somehow the act of

 cutting up pink grapefruit seemed like it took longer
 than it should have.  As in "forever".......

But what a beauty. 

 The gelatin behaved exactly as Dorie suggested

 it would (but of course !) and by the time I added

 all the beautiful fresh fruit the dish looked amazing.

  Leave it to Dorie to elevate what  I might only have
served at home into something "company worthy".

This recipe was as pretty as it was tasty.

  I am so excited to add such a simply and delicious

dish to my summer arsenal.  Even if I won't be serving

 it to Nana (she is not a fan of gelatin, or berries....)

My husband was also pleased that this

 week's "clean up" involved significantly less pots :)

 Oh, what they do for Dorie food.

And when in Rome - or at least Baltimore - I made

 sure to stop at the famous "Lexington Market" as I headed

 out of town today.  Opened in 1782, it is 229 years old and
 still going strong.  There are over 140 vendors and it was

 an amazing culinary adventure.  Since I had to hurry home

 to make a terrine, I focused on the crab cakes and cookies -

both of which I had learned I HAD to get before leaving town. 

The crab cake shop I aimed for was Faidley's and

the bakery - Berger's.  I got the "house specialty" in both

and hit the road -air conditioning running full blast

 to keep it all safe.   Mission accomplished.

I made sure to share with Nana and she reported back

that the crabcakes were indeed the best she has ever

 tasted and the cookies were amazing.  Now I have

 to get her to try the terrine...........

Per Nana~

Tricia was on her own this week as I took a pass on

 making the berry terrine.  I'm not too big on berries,

other then strawberries, and I can not

tolerate gelatin of any kind.

I will, however, post the recipe for the Nutella

 pie that was pictured in last week's post.  Anne

 of "Cocoa and Quinoa" had asked about it, and

now that I know my  #2 grandson liked it,

I will gladly do so.   

SWEET NUTELLA PIE

---

1   8oz package cream cheese

1   cup Nutella spread

1/2 cup powdered sugar

1 large Cool Whip  (8 oz)

1 graham cracker or chocolate prepared crust

Cream together cream cheese, sugar and Nutella.

Add 1/2 half of cool whip and pour into shell.

Top pie with other half of cool whip and chill until firm.

I sprinkled cocoa over the pie, but I'm sure some shaved chocolate would be nice.