Tzimmes Terrine - meat, pareve

Posted by : Mimi Hiller

 Last year, I had 3 vegetarians join our seder and decided it
 was easier to accommodate them than cook two meals. This
 was a delightful selection and has become a permanent part
 of my recipe collection. (Before attempting, see my notes 
 following the recipe.)
      
 "Jewish Holiday Kitchen" by Joan Nathan
 
 4 whole leeks
 3 carrots, coarsely chopped
 2 med. sweet potatoes, cut in large chunks
 1/4 lb. rendered chicken fat or pareve margarine
 1/4 c. brown sugar
 1/4 cup cider
 Kosher salt and freshly ground pepper to taste
 Juice of 1/2 lemon
 1/2 tsp cinnamon
 3 large onions
 3 T. veg. oil
 1-1/2 cups water
 6 large eggs
 3 large Maine potatoes
 12 oz. pitted prunes
 16-20 pencil-thin asparagus spears
 
 1. Up to 2 days before serving, cut the leeks open down the 
 center and clean the grit from them. Blanch and remove to 
 iced water. Dry very well. 
 
 2. In a 375F oven, bake the carrots and sweet potatoes with
 the chicken fat (or margarine), brown sugar, cider, salt 
 and pepper to taste, lemon juice and cinnamon until the 
 vegetables are soft (about 1 hour). Puree the mixture. 
 
 3. Dice the onions and sweat them slowly in a covered heavy
 pan with 3 T. peanut oil*, cooking slowly until the onions
 are translucent (about 20 minutes), stirring occasionally.
 Puree and adjust the consistency by adding about a cup of 
 water until the mixture has reached the texture of whipped
 cream.
 
 4. When the carrot-and-sweet-potato mixture is cool, add 3
 eggs and 1 cup of the onion puree. Set aside.
 
 5. Boil the Maine potatoes and mash until smooth, loosening
 with the remaining onion mixture. Add salt and pepper to 
 taste. When cool, add the remaining 3 eggs and fold in well.
 
 6. Heat the prunes in about 1 inch of water for about 5 
 minutes, drain and puree.
 
 7. Cook the asparagus in boiling water for about 2 minutes 
 and then plunge into ice water. Dry.
 
 8. For each terrine---this recipe makes two---grease a loaf 
 pan. Lay the dry leeks across the pan to line it, alternating
 tops and bottoms from one side to the other so that the ends
 overlap the top by about 2 inches. 
 
 9. Put in 1/4 of the sweet potato/carrot mixture. Bury 3 to 
 5 asparagus spears in the sweet potato-carrot mixture. Atop 
 the layer of sweet potato mixture, spread a thin layer of
 prunes.** Atop that, put half the white potato mixture. 
 Cover with 1/4 of the sweet potato/carrot mixture, again 
 pushing in 3 to 5 asparagus spears. Repeat for the second 
 terrine. 
 
 10. Seal the terrine by folding the leeks over the top. 
 Cover with foil and bake in a bain-marie (hot water bath) 
 1 hour at 375F. 
 
 11. Cool completely in the bain-marie outside the oven.
 Weight down with heavy cans or a brick and place in refrigerator
 for 1 day. Slice while chilled with a very sharp slicing
 knife, making sure to wipe knife after each slice and warm slightly
 in the oven before serving. 
 
 *Funny she should specify peanut oil because Ashkenazic Jews
  don't consider this kosher for Passover.
 
 **I laid a single line of prunes here...I missed the part 
 about pureeing them. 
 
 NOTES: This recipe is wonderful and I'd love to do it again,
 but next time, I will do it a little differently. To save on 
 dishes, I used foil loaf pans, which are smaller than regular
 loaf pans  (I think). I filled up 3 of these (we only ate
 one), and had enough left to fill up 3 mini-loaf pans, 
 which I gave to my guests to take home.
 
 Also, you should be aware that this takes a long, long time
 to make. I made it the day before...good thing, too, because
 I wouldn't have had time to make it the day of the meal along
 with all the other food.

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