

I’m very excited to see that there is a food event hosted by Johanna over at The Passionate Cook with a theme that I have a perfect recipe I want to try. The event is called Waiter There is Something In My... and this month’s theme is terrine.
I’ve been waiting for the right moment to try this recipe because it is something unusual, ingenious creation that looks complicated. The recipe came from a book called Holiday Baking by Sara Perry and Leigh Beisch. Ms Perry is a regular columnist in the Oregonian, Portland’s daily newspaper. She is a local author so it seems fitting that I chose her recipe to represent Pacific Northwest in the event. Hey, I didn’t get anything for endorsing her but I enjoy her column in the newspaper and I enjoyed reading her books too. I know the holiday is over, so why on earth I’m trying a recipe that’s written for it? For me the way this dessert is made is very creative and clever which twists an ordinary brownies and custard into an extraordinary dessert. It is invented by a former Northwest chef called Jeremy Karp. He called this concoction a bread pudding, but Ms Perry countered that this was not a simple bread pudding. It’s very rich, very satisfying, it’ll make you say “More!”, especially if you like chocolate and brownie and custard, altogether

Instruction-wise the technique is quite simple. First, make the brownies, a dark and cakey brownies good enough to be eaten alone. The brownies then will be cut into small cubes that are stacked into a terrine. Second, make a rich chocolate custard, make sure you use the Cognac, it’s really the ingredient that is not optional in my opinion. Pour this into the brownie-filled terrine and bake it au-bain-marie. Voilà...the chocolate brownie terrine is done! It’s time consuming but I don’t mind. I don’t mind because I could imagine—restlessly though—eating a slice of it. The satisfaction of devouring it alone or with anything else—white chocolate ganache is suggested or vanilla ice cream—I’m always ready.
As the name implied in the title, let’s hope I’m not too late to start the new year with a winning dessert…

Start-the-New-Year-with-Chocolate Brownie Terrine
Serves 14 to 16
Brownies
1 1/3 cups cake flour
3/4 cup unsweetened Dutch process cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon salt
5 eggs, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups plus 3 tablespoons unsalted butter, at room temperature
1 3/4 cups granulated sugar
Custard
3/4 cup milk
1 cup heavy (whipping) cream
1/4 cup plus 2 tablespoons granulated sugar
8 ounces high-quality bittersweet chocolate, broken into small pieces
4 eggs, at room temperature
1 teaspoon pure vanilla extract
1 tablespoon Cognac (optional)
Powdered sugar for dusting
To make the brownies: Preheat the oven to 350°F. Lightly grease a 13-by-9-by-2-inch baking pan with cooking spray. To make the brownies easier to remove, line the pan lenghtwise with a 17-by-8-inch sheet of parchment paper and use the overhang as handles. Lightly grease the parchment and set aside.
Into a medium bowl, sift together the flour, cocoa, baking powder, and salt, then lightly whisk. Break the eggs into a small bowl, and add the vanilla, but do not mix.
In a stand mixer set on low speed, beat the butter until creamy, about 30 seconds. On medium speed, beat in the sugar until light and fluffy. On low speed, add the flour mixture in 3 additions, alternating with the egg mixture in 2 additions until well blended, scraping down the sides and bottom of the bowl as necessary. Spread the batter into the prepared pan. Bake until the top springs back when lightly touched and a toothpick in the center comes out clean, about 30 minutes. Transfer to a rack to cool. Cut into 1-inch cubes. Leave the cubes out to dry, exposed to the air, for 6 to 8 hours or overnight.

To make the custard: Preheat the oven to 325°F. Butter a 2-quart porcelain terrine mold, a bread pan, a soufflé dish, or any other container that catches your fancy. Prepare a water bath by placing a terry-cloth washcloth in the bottom of a roasting pan or similar pan, and place the terrine on top of it. (This prevents the dish from sliding, insulates the bottom of the terrine, and helps prevent overcooking.) Set aside.
In a saucepan over medium heat, bring the milk, cream, and sugar just to a simmer. Meanwhile, place the chocolate in a medium bowl. Pour the hot cream mixture over the chocolate. Let stand for 3 to 4 minutes, then whisk until smooth.
In a small bowl, whisk together the eggs, vanilla, and Cognac, if desired, then slowly whisk this mixture into the chocolate until just combined. Scrape any foam off the top and discard.
To assemble: Tightly arrange the brownie cubes in the prepared mold, leaving room at the top for the custard to cover them. Pour the custard over the brownies and let satnd. Using a large spoon, poke and press the brownies to make sure they are well saturated. Add more custard, if necessary, to rise above the brownies (they’ll absorb liquid as they bake).
Using oven mitts, pull out the middle oven shelf partway, and place the prepared roasting pan on it. Carefully pour enough hot water into the roasting pan to reach halfway up the sides of the terrine. Bake until an isntant-read thermometer inserted in the middle reads 170°F, about 90 minutes. Check after 60 minutes, then keep checking intermittently. The finished terrine will be very firm. Cool to room temperature, then refrigerate until well chilled.
To remove the terrine, place the baking dish in a warm water bath for a few minutes, then invert it onto a cutting board or serving platter. Use a stencil or dust freely with powdered sugar. Allow the terrine to come to room temperature before slicing.
Source: Holiday Baking by Sara Perry and Leigh Beisch
