Now that The Baker has retired (well, semi-retired), he has more time and, this weekend, decided that we should watch the two games played to determine which teams would be in the Super Bowl. I agreed thinking it wouldn't be much fun for him to watch them alone. Besides, I had quite a bit of my current book to finish and figured I could do both, glancing up at the television when the crowd roared. Little did I know that the "roar" is pretty constant no matter what.
Here is a bit of our conversation during the games:
Game no. 1
Me: "Which team are you rooting for?"
He: "I'm not sure."
Me: "How do we know when to cheer?"
He: "We don't need to cheer but I think we should probably root for the Patriots."
He: "Because Stefan (our New England son) probably is."
Me: "Oh, O.K."
Me: "Are we rooting for San Francisco?"
He: "Yes. Adam (our Bay Area son) probably is."
Me: "Well, if SF wins, who will we root for in the Super Bowl?"
He: "Good question!"
Personally, I thought all teams were great and hated to see any of them lose after coming so far.
What does all this have to do with the citrus terrine? Absolutely nothing!
As promised, here's the recipe. According to a note on the page, I made it the first time in 1991. It was a hit then too. I've never had a failure with any of Sarah's recipes and return to them quite often.
Citrus Terrine from Sarah Leah Chase's Cold-Weather Cooking
8 large navel oranges
4 large pink grapefruit
1 cup fresh whole raspberries (Sarah uses 1/2 cup frozen)
Fresh orange juice as needed
1/3 cup sugar
1 1/2 Tbsp unflavored gelatin
1/2 orange-flavored liqueur
1. Up to three days before serving, line a 9 x 5 inch loaf pan with plastic wrap leaving a 3 to 4 inch overhang.
2. Over a large bowl to catch the juices, carefully peel the citrus, scraping away all the pith. Cut the sections out of the membrane that separate them. Squeeze the juice out of the membrane before discarding. Combine the raspberries with the citrus.
3. Measure the juices and, if necessary, add fresh orange juice to make 2 1/2 cups. Pour the juice into a saucepan, add the sugar and bring to a boil. Lower the heat to a simmer and reduce by approximately 1/3. This will take about twenty minutes.
4. While the juices are reducing, stir the gelatin into the orange liqueur and set aside.
5. Once the juices are reduced, stir the gelatin mixture in until completely dissolved. Add to the fruit and stir well.
6. Pour the mixture into the prepared pan. Fold the plastic wrap over the top and then add another layer to completely cover the top. Freeze overnight or up to 36 hours.
7. About two hours before serving, turn out onto a cutting board using the plastic wrap overhang to help you. While still frozen, cut into 1/2 inch slices and arrange on a trap. Refrigerate.
8. Serve cold but not frozen.