Saturday, October 27, 2007

Apple Cider and Maple Syrup Glazed Tofu Lollipops, Root Vegetable Terrine, Olive Oil and Sauternes Cake with Roasted Pears

Dinner 10/27

Apple Cider and Maple Syrup Glazed Tofu Lollipops

Root Vegetable Terrine


Olive Oil and Sauternes Cake with Roasted Pears

While updating the "recipe" label* (over there on the upper left of the page), I came across an entry from two years ago for this dish -- so we re-framed it slightly, doing the glazed tofu lollipop thing, and turning the root veggies into a terrine.

For the lollipops: the tofu was first cut into rounds with a cookie cutter, and smoked with hickory wood -- a great match with the apple cider/maple syrup. Then it was fried in canola oil until lightly golden brown. Turn the heat down to low, add a splash of tamari, and cook for one more minute.

At this point you can finish it two ways

One: just pour the apple cider/maple syrup glaze over the tofu and continue to cook until the sauce glazes.

Two: brush the tofu circles with the sauce, place on a rack under a broiler, for about 1 minute per side.

Remove from the heat and insert the hors d'oeuvre forks (carefully, the tofu will be hot!) and serve.

The terrine was roasted sweet potato, yukon gold potato, carrot, parsnips, red onion, butternut squash layered with wilted kale and button mushrooms. The veggies were cut into 1/2" dice and roasted for 40 minutes at 425F, then lightly mashed. Line a loaf pan with parchment paper and layer the vegetables into the terrine with a little of the orange/maple syrup/rosemary sauce (2 oranges juiced, 1 tbs. maple syrup, 1 sprig of rosemary, lightly bruised -- boiled together and reduced by half). The terrine was baked for an additional 30 minutes at 350F, inverted and cut with out ancient (circa 1965) electric knife. If you want the terrine to really compress, making it easier to hold together when cutting -- take a brick and cover it with a couple of layers of aluminum foil -- and lay on top of the terrine while it bakes.

The cake/pear combo was adapted from Food and Wine -- just sub out soy milk and soft tofu for the eggs...

* we're up over 100 recipes, which surprised me ;)

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