Roquefort Prune Terrine With Parma Ham Recipes

Steps:

• Place 3 cups of water in a medium saucepan and bring to a boil. Turn off the heat, add the tea bags, and steep for 5 minutes. Discard the tea bags, add the prunes and honey, turn the heat to medium-high, and bring to a boil. Lower the heat and simmer uncovered for 3 minutes to plump the prunes.
• Pour the prunes and all the liquid into a medium bowl and stir in the Armagnac, vanilla, orange juice, vanilla bean, and cinnamon sticks. With a vegetable peeler, cut 4 large strips of zest from 1 lemon and add to the mixture. Cut the lemon in half, cut 4 (1/2-inch-thick) slices, and add to the bowl. Cover the bowl with plastic wrap and set aside at room temperature for 6 to 12 hours. (If you're not serving the prunes that day, refrigerate them in their liquid.)
• To serve, place the prunes in shallow dessert bowls and serve cold, at room temperature, or slightly warmed, spooning the macerating liquid over them. Add a scoop of ice cream, a drizzle of Armagnac, a drizzle of honey, and a sprinkling of grated lemon zest. (You'll be surprised how much flavor this adds!) Serve immediately.

Steps:

• Remove the meat from the pheasant. Chop into small pieces and marinate in the red vermouth overnight. Preheat the oven to 350 degrees F. Line a terrine mold with bacon. Drain the pheasant meat and arrange half in the mold. Season with salt and pepper. Put a layer of walnuts on top and fill the rest of the mold with the pheasant. Season. Cover with bacon. Set the mold in a bain marie and cook in the preheated oven 45 minutes. When cooked, ease the terrine away from sides of the mold and leave to cool in the mold. Turn out for serving.

Steps:

• 1. Preheat the oven to 350°F.
• 2. Place the ham in a 9-inch pie plate. In a small bowl, combine the marmalade and mustard. Rub all over the ham. Bake until the ham is heated through, about 45 minutes.
• 3. Transfer the ham to a serving dish and spoon the pan juices on top. Decoratively arrange the pineapple and apricots on the ham, gently pressing into the glaze to adhere.

Steps:

• Purée half of cheese with butter in a food processor. Transfer purée to a bowl and fold in remaining cheese, 1/4 cup nuts, and pepper. Spoon into a small crock and smooth top. Chill, covered, at least 2 hours to allow flavors to blend.
• Before serving, let terrine soften about 30 minutes, then sprinkle top with remaining tablespoon nuts.