We pursued the idea of using low-methoxyl pectin to create a fruit and vegetable adhesive that would allow us to create entirely edible terrines that were held together with an almost invisible but flavorful glue. This technique was the result of that exploration. First, we make fruit-flavored solutions with 0.5 percent calcium lactate or calcium gluconate. The choice of one over the other is based on taste. Calcium lactate is derived from lactose and has a slightly acidic taste. Calcium gluconate is derived from glucose and tastes slightly sweet. Calcium lactate has slightly more available calcium than calcium gluconate, although not enough to make a difference in most applications. You will sometimes find blended calcium under the label calcium lactate-gluconate. Then we impregnate the fruit with the calcium by vacuum sealing them together. It takes about five minutes for the calcium to be absorbed by the fruit, after which time we open the vacuum bag and pat the fruit dry. Next we dissolve 3 percent pectin in water at 203°F (95°C) to hydrate it, then let it cool. Once the pectin is cool, we brush it on one piece of the calcium-infused fruit and lay another piece on top. Then we vacuum seal the fruit to compress it together and let it rest in the refrigerator overnight. The following morning when we cut open the bag, we will find that the fruit has been sealed together with a pectin gel. The pectin gel is soft and seamless in the preparation. The resulting presentation is as beautiful as it is delicious. We enjoy the terrine sliced and served with seared scallops and crumbled blue cheese on hot days, and served warm with crispy soft-shell crabs on cool evenings. Even slicing and topping it with thinly shaved prosciutto is an elegant preparation.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.