Grand Canyon layered meat terrine (Print Version)

A visually captivating layered meat terrine with a creamy blue cheese herb mousse river.

# What You’ll Need:

→ Meats

01 - 10.5 oz beef sirloin, thinly sliced
02 - 8.8 oz turkey breast, thinly sliced
03 - 7 oz smoked ham, thinly sliced
04 - 7 oz pork loin, thinly sliced

→ Blue Cheese River

05 - 5.3 oz blue cheese, crumbled
06 - 3.5 oz cream cheese, softened
07 - 2 tbsp heavy cream
08 - 1 tbsp fresh chives, finely chopped
09 - 1 tbsp fresh parsley, finely chopped
10 - Freshly ground black pepper, to taste

→ Binding Layer

11 - 4 large eggs
12 - 1/2 cup whole milk
13 - 1/4 cup heavy cream
14 - 1/2 tsp salt
15 - 1/4 tsp ground black pepper

→ Garnishes (optional)

16 - Microgreens
17 - Edible flowers
18 - Toasted walnut pieces

# How to Make It:

01 - Preheat the oven to 320°F. Line a standard loaf pan with plastic wrap, ensuring enough overhang to fold over the top.
02 - Beat together eggs, whole milk, heavy cream, salt, and pepper until well combined in a small bowl.
03 - Blend blue cheese, cream cheese, heavy cream, chives, parsley, and black pepper until smooth; set aside.
04 - Arrange a layer of beef slices along one side of the loaf pan, overlapping slightly. Follow with turkey, smoked ham, and pork loin layers, alternating to create a descending slope resembling canyon walls.
05 - After every two to three meat layers, lightly brush some of the egg mixture over the layers to bind.
06 - About halfway up the pan, spoon the blue cheese mixture in a thick line down the center, then continue layering meats around and over it in the established pattern.
07 - Finish with a final meat layer and fold over the overhanging plastic wrap to seal completely.
08 - Cover the loaf pan tightly with foil. Place it into a larger roasting dish and add hot water halfway up the pan's sides to create a bain-marie.
09 - Bake for 1 hour and 15 minutes until set. Remove from oven and cool to room temperature before refrigerating for at least 4 hours or preferably overnight.
10 - Unmold onto a serving platter and slice thickly to reveal layered meats and blue cheese river. Garnish with microgreens, edible flowers, and toasted walnuts if desired.

# Additional Tips::

01 -
  • It's a conversation piece that actually tastes as impressive as it looks.
  • Once you master the layering, you have a make-ahead showstopper that improves overnight in the fridge.
  • The blue cheese river cuts through everything with a bold, creamy richness that keeps people coming back for another slice.
02 -
  • The slices must be thin enough to drape but thick enough not to tear, so have your butcher do this or use a meat slicer if you have one.
  • Don't skip the bain-marie; it's what keeps the terrine silky instead of rubbery.
  • The blue cheese river needs to be thick enough to stay in place while you layer around it, but not so stiff that it doesn't meld with the binding custard.
03 -
  • Use a hot, wet knife for each slice and wipe it clean between cuts so you see the layers clearly instead of smearing them.
  • If you're nervous about the layering, arrange one complete cross-section on your cutting board first to visualize the pattern before committing to the pan.
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