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Jerusalem Artichoke and Guernsey Girl Terrine

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By Gremolata Kitchen

Serving Size:  5-6

Class:    Advanced (under 1.5 Hours)

This recipe comes from Toronto Chef Jason Bangerter and came first place in a recent competition for the launch of Guernsey Girl – a new cheese from Upper Canada Cheese Company.  Chef Jason’s recipe takes seasonal Jerusalem Artichokes, herbs, white wine, and this delicious new cheese to create a terrine which is then fried and served with a lovely spring salad – perfect for patio dining this summer.


12-14 Pieces of Roasted trimmed and marinated Jerusalam Artichokes (aka Sun chokes)

100 ml. Stratus White Wine, 2006 (or another similar white wine)

1/2 Teaspoon Minced Fresh Garlic

2 Tablespoons Chopped Rosemary, Thyme and Parsley

300 Grams of Upper Canada Guernsey Girl cheese

6-7 Full slices of Mario Pingue's Niagara Prosciutto (or similar)

4 Whole Eggs

1 Liter of 35% Cream

 Grated nutmeg, salt and pepper to taste 


This recipe is for a terrine size of 16.2”L, 2.1”W, 3”H (fill 1.3lt)

Preheat oven to 320ºF.

Mix eggs, cream and nutmeg to make a royal, season.

Marinate cheese in wine and trim to fit terrine.

Trim marinated artichokes and toss with chopped herbs and roasted garlic.

Line terrine mold with plastic wrap and then with the ham.  Starting with the Jerusalem artichokes layer the terrine, then the cheese. Between each layer pour royal, a total of 2 layers each.  Top up with royal and carefully fold over the ham, to make a “package”. 

Place terrine carefully into a hotel pan and fill ¾ the way up with boiling water and cover with tin foil. Bake terrine for 30 min. 

Check inner temperature with thermometer. Temperature should reach 150°F.  If not ready check again every 15 min. until temperature is reached.

Pull terrine out off the bath and let chill.  Then press terrine over night in the fridge.

Slice terrine ¼“ with a thin sharp knife. 

Cook Smart Tip:

To serve, gently pan sear the terrine to caramelize the cheese and artichoke.  Place on a plate and garnish with a small salad, aged vinegar, extra virgin olive oil and season with fresh thyme leaves and sea salt.  Great for breakfast, lunch or dinner!


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