Seasonal Vegetable Terrine Picnic Recipe

Ingredients

• 1 cup vegetable gelée
• 2 cups assorted seasonal vegetables
• blanched and refreshed*
• ¼ cup freekeh or other flavorful grain
• cooked
• drained and seasoned well
• ¼ cup popped quinoa
• Fresh herbs for garnish
• Fresh edible blossoms for garnish
• Maldon salt for garnish
• 1 cup Jordan Chardonnay
• 2 cups spring water
• 1 Tbsp apple cider vinegar
• 1 leek
• white and green parts sliced
• 2 shallots
• peeled and sliced
• 1 carrot
• 1 rib celery
• ½ fennel bulb
• 1 bay leaf
• 8 sprigs thyme
• 6 parsley stems
• 12 black peppercorns
• 1 Tbsp coriander seeds
• toasted
• 13 sheets gelatin
• warmed
• ½ cup uncooked quinoa
• 1 cup water
• 2 cups grapeseed oil
• Special equipment
• 26 ounces Le Parfait super terrine canning jar