Tofu, Nut and Dried Fruit Terrine with Orange Cranberry Sauce

This is a very tasty dish. It can be served as the main meal with side dishes, or it can also work well, in a smaller portion as an appetizer or first course for a holiday meal.

Yield: 4

Ingredients:

for the terrine:

• 2 ounces pitted prunes (about 10-12 depending on size
• 2 ounces dried apricots (depending on size about 12-15)
• 2-3 dried apple slices (optional but nice)
• 1 cup boiling water
• 8 ounces roasted mixed nuts and seeds
• 8 ounces smoked tofu cut into small 1/4 inch cubes
• 1 slice day old bread
• 1 teaspoon ginger powder
• 1/2-1 teaspoon cayenne powder
• salt and [pepper to taste

for the cranberry sauce:

• 3/4 cup orange juice
• 6-8 ounces cranberries
• 1/4 cup sugar
• 1 tablespoon cornstarch
• thyme or rosemary sprigs as garnish

Directions:

to make the terrines:

1. Cut the dried fruits into small pieces and place in a bowl.
2. Bring 1 cup of water to boil and pour over the fruit to soften.
3. Place the roasted mixed nuts in a kitchen machine and pulse to chop in small pieces. You don’t want to make a powder or flour, just small chopped pieces.
4. Tear the slice of bread into pieces and add to the nuts, pulse once more to chop the bread crumbs. Don’t use dried brad crumbs from a package. The bread is merely to help the mixture hold together.
5. Place the nut/bread mixture in a large bowl.
6. Preheat the oven to 395°F / 200°C.
7. Spray 4 (1 cup sized) ramekins with oil. You can also use muffin tines to make more smaller ones if desired.
8. Cut the smoked tofu into small 1/4 inch cubes and add to the nut mixture.
9. Season with the ginger and cayenne.
10. If your nut mixture is salted, you will not need to add more salt. If it is unsalted, then add salt according to taste.
11. Add the moisten cut fruit and mix well.
12. If it is very dry, add the liquid from the fruit.
13. This is a dry mixture, but once it is packed in ramekins, it will hold together.
14. Using a serving spoon, fill the ramekins and press the mixture tightly in the ramekins.
15. Place in the preheated oven to bake for 15 minutes.

to make the orange cranberry sauce while the terrines are baking:

1. Place the orange juice in a saucepan.
2. Add the sugar and cranberries.
3. Heat the mixture on medium until the cranberries pop.
4. Mix the cornstarch with a bit of water or more orange juice and add to the cranberries.
5. Stir the mixture as it becomes thick and clear. Remove from the heat.

to serve the terrines:

1. When the terrines are done, remove from the oven.
2. Slip a knife carefully around the inner edge of the ramekin.
3. Place the ramekin on a plate and gently tap the bottom to release the terrine.
4. Spoon the cranberry sauce around the edge and place a thyme or rosemary sprig on top as garnish.