Last night I was able to finesse the final touches on my remaining hors d'oeuvre for the James Beard Dinner. The rabbit is ground fine and then pureed in a food processor with heavy cream to lighten it up. After baking for 1 hour in a water bath I allow it to cool under the weight of a few soup cans which forms the terrine into a perfect rectangle. I cut the rabbit into cubes and glazed with a rabbit aspic made from the bones and scraps. I serve it on carrot ginger air and truffle infused crostinis. The picture really showcases each component of this dish and we couldn't stop eating them because they tasted so good. I can't wait to showcase my food with the other chefs in less than two weeks.
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