Text 7026, 94 rader
Skriven 2006-10-28 11:14:22 av Ian Hoare (1:275/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: various dissonances 482
===================================
Hi Michael, 

 on Fri, 27 Oct 2006 11:21:00 -0400, you said:-

> IH> Agreed, and that was what set 'K' apart. Big, big wines, by no means
> IH> cheap, but full of interest. Their Ovide "En cerise" was one of the few
> IH> wines we actually allowed ourselves to buy while on the West Coast.
>
>May I have a notion of what "En cerise" tastes like? "Big, big" and what
>I'd envision as "en cerise" are not fully compatible.

Why not? En cerise is a pretty good vineyard. Ovide is a blend that I'd
thought was 50:50 Syrah/Cab sauv. According to their web site it's 35/65.
Despite what Charles (winemaker) says of his style - to make feminine wines,
this one was huge, mouthfilling with good tannins. He says of it

"The wine for my father reminds me of Graves in Bordeaux, from a ripe
vintage. It is minerally complex with aromas of fine cured tobacco and
pencil shavings. A mansâ€Ö man wine but women love it too!"

He only made 175 cases in 2004. I've got one bottle of 2002 waiting for a
suitable occasion. 

Have the recipe for the Boar Terrine that I made the day before yesterday.
(Not that you're likely to be making it in the near future, I guess!)

@@@@@ Now You're Cooking! Export Format

Boar Terrine

french, game, terrines

      ----meats----
3350 gms boar; shoulder
1055 gms belly of pork
1065 gms Salted back fat
      ----marinade----
2 litres red wine
120 mls brandy
4 large thyme sprigs
4 leaves bay
2 large rosemary sprigs
3/4 teaspoon juniper berries; crushed
1/4  nutmeg; grated
1/4 teaspoon coriander seeds; crushed
1 1/2 teaspoon black pepper
3  cloves
3 cloves garlic; halved
115 gms celery; sliced
175 gms carrot; sliced
230 gms onion; sliced
      ----to compose- terrines---
300 gms Butter
775 gms onions; finely chopped with
40 gms garlic
3  eggs; beaten with
3 tbs flour
200 gms hazelnuts; halved
1 litre marinade; less for canning
23 gms pepper; ground with
90 gms Salt
1.5 tsp thyme, dried
1/2 tsp allspice berries
1/2 teaspoon juniper berries
1 teaspoon quatres épices

Cut meats into minceable cubes. Mix well. Assemble marinade ingredients,
mix well, and pour over meats. Mix in, and leave to marinate 12 to 36
hours.

Beat eggs with flour, sweat onions with butter till golden, stirring from
time to time. Cool and add to egg mixture. Mix salt with pepper and other
seasonings, grind together, and mix with egg /onion mixture.

Remove meats from marinade and strain it. Now mix the meats very thoroughly
with the seasonings, and pass once through the coarse blade of the mincer.
Add such of the marinade liquid as will be used. Add the hazelnuts, mixing
in delicately. Check seasoning & correct. Pack into barded terrines or
tins and cook au bain marie or seal and sterilise as appropriate. 2 hrs in
terrine in moderate oven, 1h30 to heat plus 2 hours boiling if sterilising.

Recipe IMH

Contributor:  IMH

Yield: 30 tins

** Exported from Now You're Cooking! v5.74 **


Bon appetit
Ian in Forges
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