What about a thick slice of year-end terrine ? It’s full of whole sweet chestnuts, big bits of onion, and balanced with the light sourness of red goji berries. The texture is ideal.
Yes, that’s one more bean terrine. But this time it’s based on kuromame black beans.
I’ve added some (dry, not infused) for texture and the nutty taste. The terrine is not so good freshly baked, but after 1, or better 2 days in the fridge, the flavors mixed and set, it became firmer and easier to cut too.
It’s the season of these small Japanese kiwi. They look like the first kiwis we’d get in France when I was a kid, smaller and less colorful that those they sell massively now. The taste fresh and a little tart, flavorful, not overly sweet.