Blueberries Meet Their Match

The folks over at the Blueberry Council are holding a contest to come up with new pairings for blueberries in non-traditional ways.  Here at Professional Taste we have prepared an entry for a recipe using blueberries and coconuts.  

Check out the blueberry councils website below for more blueberry recipes, and information.

http://www.blueberrycouncil.org/

Rabbit Terrine with Blueberry Ale, Coconut, and Pistachios, Charred Radicchio and Watercress Salad, and Cara Cara Blueberry Gastrique

Yield 4 Portions

Prep Time: 1 Hour

Cook Time: 45 Minutes

Ingredients:

Terrine-

2# Rabbit Meat 

1-12 oz Bottle Blueberry Ale (we used Blue Point because it is not sweet)

1 C Frozen Blueberries

½ C Unsweetened Coconut Meat

¼ C Chopped, Roasted Pistachio’s

¼ # Pork Fat

¼ C Heavy Cream

1 T Salt

½ T Black Pepper

Salad-

1 Head Raddichio

1 Bunch Watercress

¼ C Apple Cider Vinegar

3 T Walnut Oil

1 tsp. Dijon Mustard

1 T Vegetable Oil

2 T Chopped, Roasted Pistachios

1 T Salt

Cara Cara Blueberry Gastrique-

2 Cara Cara Oranges (Naval Oranges will work in a pinch)

2 C Frozen Blueberries

3 T Sugar

3 T Apple Cider Vinegar

1 tsp Dried Thyme Powder

2 tsp Salt

Method:

For the terrine, cube the pork fat and rabbit meat and let marinade in the beer at least three hours in the fridge, but overnight is best. When the meat is ready take it out of the beer and place in a food processor.  Whip on high until it is super smooth. I find that if kept cold the whole time it will have a better texture.  When the meat is smooth slowly add in your cream. At this point add your salt and pepper and whip until fully mixed, then place in a mixing bowl.  Spray an aluminum pan (I like the small 5 ¾ x 3 ¼ x 2 inch ones) and fold in your nuts, coconut meat and frozen blueberries. Tap your pan a few times and smack your meat to remove any and all air bubbles that may be present.  Cool in the fridge for thirty minutes.  During that time preheat your oven to 250 degrees and bring 2 cups of water to a boil.  When the meat has cooled place into a larger pan, a 9 x 13 works nice and place into your oven middle rack. Add your boiling water to the pan so it comes up halfway.  Bake for 45 minutes or until the inside of the terrine reaches 150 degrees Fahrenheit.  Chill in your fridge.

You can make your dressing and sauce in advance along with the terrine.  For the dressing add your vinegar, walnut oil, mustard, and salt into a Tupperware or glass container, close with a lid and shake.  Reserve until you are ready.

For the sauce, put your sugar in a pan and turn on low heat, cook until it starts to slightly caramelize, meanwhile juice the cara caras  Once the sugar caramelizes add your cara cara orange juice, blueberries, and cider vinegar.  Turn up to high heat and bring to a boil, add thyme and salt and let the mixture reduce until it becomes a syrup like consistency, about five minutes. 

Pour one tablespoon of vegetable oil in a medium size pan and turn on to high heat on the stovetop.  Slice the raddichio in half and add to the pan until it gets a nice charred color. Cut into very fine shreds and mix with watercress.  Add your dressing and taste for seasoning, it may need a bit of salt.

To assemble: cut the terrine into triangle slices, arrange along with the salad and drag the gastrique on the plate.

Enjoy!

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