Costa Rican Terrine with Coconut-Date Vinaigrette

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== Ingredients ==
=== Terrine ===
* 3 large potatoes (about 1½ pounds), peeled and cut into large chunks
* 2 canned chipotle chiles, seeded
* 2 cups milk
* salt to taste
* white pepper to taste
* 2 tablespoons olive oil
* 2 teaspoons unflavored gelatin
* 2 teaspoons cold water
* 2 tablespoons boiling water
* 1 can (16 ounces) hearts of palm, drained, and patted dry
=== Coconut-Date Vinaigrette ===
* 1 cup canned coconut milk
* ¼ cup Coco López
* 1 cup dark rum
* 1 cup red wine vinegar
* ½ cup sherry vinegar
* 1 small onion, cut into ½-inch dice
* ¼ cup extra virgin olive oil
* salt and pepper to taste
* 6 dates, pitted and sliced
=== Garnish ===
* 2 cups shaved coconut
* 8 ounces fresh goat cheese, crumbled
* 1 pound mixed greens, washed and patted dry
=== Herb Toast ===
* 1 loaf French bread
* ½ cup butter
* 4 cloves garlic, peeled and minced
* ¼ cup fresh parsley, chopped
* salt to taste
== Directions ==
=== Terrine ===
# Combine the potatoes, chipotles, and milk in a large saucepan.
# Bring the milk to a gentle boil and cook over medium heat until the potatoes are tender, about 10 to 15 minutes.
# Strain the milk from the potatoes and set the potatoes and chiles aside.
# Return the milk to the pan and gently simmer until it has reduced to about ⅓ cup.
# Meanwhile, press the potatoes and chiles through a coarse sieve into a large bowl.
# Stir in the salt, pepper, and olive oil, and set aside.
# In a mixing bowl, dissolve the gelatin with the cold water and then stir in the boiling water.
# Set aside.
# Remove the milk from the heat and stir in the dissolved gelatin.
# Slowly blend this mixture into the potatoes until they are thickly textured.
# Line a 9 by 4-inch loaf pan (or other shaped pan, as desired) with plastic wrap; the wrap should extend over the edges of the pan by a couple of inches on all sides.
# Place one third of the potato mixture in the bottom of the pan and spread out evenly.
# Add a layer of half of the hearts of palm and then another layer of one third of the potato mixture.
# Add the remaining hearts of palm and top with the remaining potato mixture.
# Fold over the plastic wrap to cover the top layer and chill in the refrigerator overnight.
=== Coconut-Date Vinaigrette ===
# Combine the coconut milk, Coco López, rum, vinegars, and onion in a saucepan and reduce over high heat to 1 cup, about 15 minutes.
# Remove from the heat and let cool.
# When cool, whisk in the olive oil and season with salt and pepper.
# Stir in the dates.
=== Assembly ===
# Preheat the oven to 400°F.
# Melt the butter in a small saute pan; add the garlic and parsley and saute 2 minutes.
# Cut the bread into ½-inch-thick slices.
# Brush on the garlic mixture and add salt.
# Place slices on a baking sheet and bake for 5 to 8 minutes, or until browned.
# Meanwhile, unfold the top covering of plastic wrap from the terrine, and gently invert the loaf pan on a serving platter, running a knife around the inside edge if necessary.
# Carefully remove the plastic wrap and cut the terrine into slices.
# Garnish with the coconut, goat cheese, and greens and serve with the herb toast and vinaigrette on the side.
Category:Coconut Recipes
Category:Coconut milk Recipes
Category:Coconut cream Recipes
Category:Costa Rican Salads
Category:Dark rum Recipes
Category:Dates Recipes
Category:French bread Recipes
Category:Gelatin Recipes
Category:Goat cheese Recipes
Category:Heart of palm Recipes
Category:Potato Recipes