Name: Lemon Terrine
Ingredients: **For the Lemon Gelatin**; 1 3/4 c Fresh lemon juice; 4 Packets unflavored gelatin; 1 c Sugar; 8 Whole mint leaves; **For the Lemon Confit**; 3 Whole lemons -- sliced 1/4"; Thick; 1 1/4 c Sugar; **For the Mint Syrup**; 1 c Sugar; 1 c Mint leaves

Has it ever occurred to you that one hundred pianos all tuned to the same fork are automatically tuned to each other? They are of one accord by being tuned, not to each other, but to another standard to which each one must individually bow. So one hundred worshipers [meeting] together, each one looking away to Christ, are in heart nearer to each other than they could possibly be, were they to become ';unity' conscious and turn their eyes away from God to strive for closer fellowship. Social religion is perfected when private religion is purified.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
		Desserts, June 1996 i	8	Servings

INGREDIENTS

		For the Lemon Gelatin
1 3/4	c	Fresh lemon juice
4		Packets unflavored gelatin
1	c	Sugar
8		Whole mint leaves
		For the Lemon Confit
3		Whole lemons — sliced 1/4"
		Thick
1 1/4	c	Sugar
		For the Mint Syrup
1	c	Sugar
1	c	Mint leaves

INSTRUCTIONS

For Lemon Gelatin: Place 1 cup lemon juice in a bowl. Sprinkle gelatin over
and let stand to soften, 5 minutes.  Bring sugar and 3 1/2 cups water to a
boil over high heat, stirring to dissolve sugar. Pour syrup over gelatin
mixture; whisk to dissolve gelatin. Add remaining 3/4 cup juice.  Pour 1/3
cup
gelatin mixture into a 4-cup porcelain terrine mold. Press mint leaves into
gelatin. Cover; refrigerate to set, 45 to 50 minutes. Add remaining gelatin
mixture. Cover; refrigerate until firm, about 4 hours.  For Lemon Confit:
Heat
oven to 300 F. Place lemons in a single layer in a Pyrex dish. Combine
sugar
and 1 cup water in a small saucepan; bring to a boil, stirring to dissolve
the
sugar. Pour over lemons. Bake about 45 minutes, or until translucent. Let
cool.  For Mint Syrup: Bring sugar and 1/4 cup water to boil over high
heat,
stirring to dissolve sugar. Let cool at room temperature. Refrigerate.
Blanch
mint in boiling water for 30 seconds, strain and plunge into ice water.
Drain;
squeeze in a kitchen towel to dry. Puree syrup and mint in a blender.
Strain
and refrigerate for 1 hour before serving.  To serve: Unmold terrine by
dipping briefly into hot water and running tip of knife around edge; invert
onto a platter. Serve with Lemon confit and Mint Syrup.
Posted to MC-Recipe Digest V1 #154
Date: Fri, 12 Jul 1996 08:58:13 -0800
From: Kristine <ksimpson@cwo.com>
Recipe By     : Martha Stewart Living, June 1996

A Message from our Provider:

“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”