Scott and I don't get to go out on dates very often. Recently we were able to go to Cinetopia for dinner and a movie. Some family had generously given us a gift card for Cinetopia for Christmas last year and we finally got the opportunity to try it out. What took us so long???
Have you ever been to a Cinetopia theater? It's quite a treat.
We watched a movie in "The Living Room" which consisted of comfy reclining seats, ottomans, a full service dinner menu with waiters, drinks and dessert. Oh, and no kids in The Living Room! There was a man playing violin (instead of the usual commercials) before the show. It was beautiful. Scott ordered a grilled chicken salad and I had a Mediteranian Wrap. They were both delicious. We shared a dessert. Scott chose a Chocolate Peanut Butter Terrine.
Wait...A WHAT???
I had honestly never heard of a Terrine before.
And I have to admit, I always think of peanut butter as a food group for kids.
(I am a preschool teacher by day...PB&J is kids food!)
So...our Terrine came with two spoons for sharing. As we took our first bite together, our eyebrows went up in pleasant surprise and we both went "Mmmmmmmmmmm" in unison.
Then we savored every last bite together.
It was a wonderful date night. Everything about it was superb. Cuddling with my honey in comfy reclining chairs, our feet up on ottomans, the absence of kid sounds, the satisfying meal and delicious dessert. The movie.
I vowed that day I would research this "terrine" and find a comparable recipe. I had to have it again!
"A
terrine can be one of several things. Its original definition refers to an oblong, earthenware
pan with straight sides, used for cooking and serving food.
The word has also evolved to mean the various dishes prepared in the loaf pan, most commonly a type of country-style pâté made with finely chopped pieces of meat.
Terrines aren't limited to meat, however, and may refer to other courses like
frozen desserts. Often, ingredients are layered into the pan and the loaf is served sliced, revealing a pattern." -
Yum Sugar
I finally found a recipe and I've altered it just a bit. The original recipe can be found at
Epicurious.
This Terrine will make you very popular at your next get-together. I promise.
And you could have a 'Walking Dead' marathon or get all your Christmas presents wrapped during the cooling phase of the recipe! Have fun and think how proud you will be when everyone Oooohs and Aaaahs over your Terrine!
Here is my version of the Chocolate Peanut Butter Terrine:
Ingredients
Filling:
11 ounces bittersweet chocolate (I used Guittard chips)
6 Tablespoons creamy peanut butter
2 Tablespoons unsalted butter
4 large egg whites
1/4 cup granulated sugar
1 3/4 cups heavy whipping cream
Glaze:
5 ounces bittersweet chocolate
5 Tablespoons unsalted butter
2 teaspoons light corn syrup
Garnish:
1/4 cup Honey Roasted Peanuts
Whipped Cream optional
Directions:
Spray a 4 1/2 x 8 1/2 loaf pan with non-stick cooking spray.
Line loaf pan with Saran Wrap, leaving enough extra hanging over the sides to cover the top of the terrine once it's added.
To Make the Filling:
Combine bittersweet chocolate, peanut butter and butter in a stainless steel bowl. Place the bowl over a pan of simmering hot water. Do not allow bottom of bowl to touch the water. Heat and stir mixture until melted. Remove from heat and whisk until smooth. Let sit while you finish the next steps.
In another bowl whip egg whites and sugar (with hand or stand mixer) until thickened.
Using a wooden spoon, fold egg whites into chocolate mix in three equal portions.
Mixture will be thick.
In mixing bowl whip heavy cream until thickened.
Fold whipped cream into chocolate mixture in four equal parts with a spatula ~ just until blended.
Do not over mix.
Spoon filling into the plastic wrap lined loaf pan and spread evenly.
Pull extra plastic wrap over the top to cover.
Place in refrigerator for at least 4 hours to set.
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{Here it is in the fridge with all of our other necessities:
Eggs, lemon juice, whip cream, beer, pickles and boxed wine, lol. What do you keep in your fridge?} |
Remove loaf pan from refrigerator and pull the terrine out of the pan using the sides of the plastic wrap.
Place atop wax paper on top of a metal rack.
Recover with plastic wrap and return to refrigerator until glaze is ready.
To Make the Glaze:
Place bittersweet chocolate, butter and corn syrup in stainless steel bowl over pan with simmering hot water. Do not allow bottom of pan to touch water. Heat and stir until melted completely. Whisk until smooth then let sit for about 30 minutes to cool and thicken. You want it to be pour-able but not so much that it just runs off the sides of your terrine. Pour over the top of chilled terrine trying to get it as evenly covered as possible. Some will most likely run off and pool at the bottom.
Using a small spatula, spread glaze over the entire terrine as evenly as possible. Lift the glaze that has pooled at the bottom and spread back onto the sides until covered evenly and as smooth as possible.
The glaze will start to harden and set fairly quickly.
Refrigerate until ready to serve.
Transfer to serving platter or dish and top with peanuts.
You will need to use a hot, dry knife to slice.
If you cut into fairly thin slices, approximately 1/2 inch, it will serve quite a few people. Mine served at least 12 people easily.
Add a dollop of whipped cream if desired.
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