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Side Dish · Costa Rica Recipe

Costa Rican Terrine with Coconut-Date Vinaigrette

Name: Costa Rican Terrine with Coconut-Date Vinaigrette
Cuisine: Costa Rica
Ingredients: Terrine:; 3 large potatoes (about 1 and 1/2 pounds), peeled and cut into large chunks; 2 canned chipotle chiles, seeded; 2 cups milk; Salt to taste; White pepper to taste; 2 tablespoons olive oil; 2 teaspoons unflavored gelatin; 2 teaspoons cold water; 2 tablespoons boiling water; 1 can (16 ounces) hearts of palm, drained, and patted dry; Coconut-Date Vinaigrette:; 1 cup canned coconut milk; 1/4 cup Coco Lopez; 1 cup dark rum; 1 cup red wine vinegar; 1/2 cup sherry vinegar; 1 small onion, cut into l/2-inch dice; 1/4 cup extra virgin olive oil; Salt and pepper to taste; 6 dates, pitted and sliced; Garnish; 2 cups shaved coconut; 8 ounces fresh goat cheese, crumbled; 1 pound mixed greens, washed and patted dry; Herb Toast:; 1 loaf French bread; l/2 cup butter; 4 cloves garlic, peeled and minced; 1/4 cup fresh parsley, chopped

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