Name: Borscht Horseradish Terrine
Cook time: 1 1/2 hr
Total time: 5 1/2 hr (includes chilling)
Yield: Makes 8 to 10 (first course) servings
Ingredients: Vegetable oil for oiling terrine; 2 tablespoons plus 2 teaspoons cold water, divided; 4 1/2 teaspoons unflavored gelatin (from two 1/4-ounce envelopes), divided; 1/2 cup sour cream; 1 tablespoon drained bottled horseradish; 1 1/2 cups beef broth; 1 Turkish or 1/2 California bay leaf; 1 large garlic clove, smashed; 1/8 teaspoon hot red-pepper flakes; 2 whole cloves; 1 teaspoon fresh lemon juice; 1/4 pound smoked veal tongue or fine-quality smoked ham, cut into 1/8-inch dice; 1 sweet gherkin, finely chopped (2 tablespoons); 1 1/4 cups strained good-quality bottled borscht such as Gold's Russian Style (reserve solids for another use); Equipment: a 1-quart rectangular terrine; Garnish: lettuce leaves or watercress sprigs

Borscht Horseradish TerrineJonny Valiant

Grimes spent hours exploring Nagyvásárcsarnok, Budapest's largest indoor market hall, where he discovered all kinds of cured and jellied meats, pickled vegetables, and a virtual hanging garden of sausages. This magnificent cold layered terrine, which requires almost no cooking, was inspired by that bounty. Horseradish and sour cream, so abundant in central European cooking, complement the beets and the tongue's smoky richness. The success of this dish depends largely on using good-quality borscht such as Golds Russian Style (avoid brands containing high-fructose corn syrup).

Cooks' notes:

Terrine can be chilled (covered once set) up to 3 days

Recipe notes

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