{"id":2552,"date":"1999-12-04T13:04:22","date_gmt":"1999-12-04T13:04:22","guid":{"rendered":"https:\/\/www.fiveforks.com\/katfood\/chocolate-terrine-with-candied-oranges\/"},"modified":"1999-12-04T13:04:22","modified_gmt":"1999-12-04T13:04:22","slug":"chocolate-terrine-with-candied-oranges","status":"publish","type":"post","link":"https:\/\/www.fiveforks.com\/katfood\/chocolate-terrine-with-candied-oranges\/","title":{"rendered":"Chocolate Terrine with Candied Oranges"},"content":{"rendered":"<div class=\"asset-body\">\n<p>2 quarts water<br \/>\n4 small naval oranges<br \/>\n4 c. sugar<br \/>\n3 c. heavy cream<br \/>\n1 1\/2 lbs. bittersweet chocolate, chopped<br \/>\nMint Sauce:<br \/>\n20 fresh mint leaves<br \/>\n2 c. milk<br \/>\n4 egg yolks<br \/>\n1\/3 c. sugar<br \/>\nMint strips to garnish<\/p>\n<\/div>\n<p><!--more--><\/p>\n<div class=\"asset-more\" id=\"more\">\n<p>Bring 1 quart water to boil &amp; blanche oranges, covered, 5 minutes. Bring remaining quart of water &amp; sugar to boil. Pierce skin of oranges all over with a thin skewer. Lower oranges into sugar syrup &amp; simmer, uncovered, for 2 1\/2 hours, turning occasionally. Remove with a slotted spoon to a rack &amp; cool completely. While oranges are cooling, prepare the chocolate mixture. Bring cream slowly to a simmer, add chocolate, stir to melt over low heat. Line a rectangular mold 10x4x3 with plastic wrap, leaving an overhang to aid in removal later. Pour in about 1 1\/2 c. of chocolate mixture &amp; chill until firm. Arrange oranges, stem end to stem end, down the center of the mold. Pour in remaining chocolate. Chill overnight. Mint Sauce: Add coarsely chopped mint to milk that has been brought to a boil. Remove from heat &amp; steep for 5 minutes. Strain the milk &amp; discard mint. Whisk egg yolks &amp; sugar, gradually adding warm milk. Return to low heat, whisking constantly, until mixture begins to thicken &amp; coats a spoon. Do not boil. Chill sauce until ready to serve. Makes 2 c. To serve terrine, lift from mold, cut into slices with a serrated knife. Serve with mint sauce, &amp; garnish with mint strips. Serves 20.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>2 quarts water 4 small naval oranges 4 c. sugar 3 c. heavy cream 1 1\/2 lbs. bittersweet chocolate, chopped Mint Sauce: 20 fresh mint leaves 2 c. milk 4 egg yolks 1\/3 c. sugar Mint strips to garnish<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[],"class_list":["post-2552","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2552","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/comments?post=2552"}],"version-history":[{"count":0,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2552\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/media?parent=2552"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/categories?post=2552"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/tags?post=2552"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}