Here is an Americanized version of a terrine based on a dish I enjoyed many years ago when New American Cuisine was in its infancy and Bradley Ogden was chef at the Campton Place Hotel in San Francisco. The sweetness from apples, dried fruit, and Port is a welcome change from the classic savory mix.
11/2 pounds pork butt or boneless country ribs
1/2 pound pork fat
1/4 cup dried currants
3/4 cup ruby Port
1/2 cup heavy cream
2 tablespoons brandy
1 large egg, beaten
2 Golden Delicious apples, peeled and chopped
1/2 teaspoon ground allspice
1/2 teaspoon dried thyme
Pinch freshly grated nutmeg
Salt and freshly ground black pepper to taste
3/4 pound bacon
1/4 pound baked ham, sliced
1/4-inch thick and cut into 1/4-inch strips
1. Place pork and pork fat on a sheet of waxed paper, and freeze for 30 minutes, or until stiff. Soak dried currants in Port for 30 minutes.
2. Preheat the oven to 325°F and bring a kettle of water to a boil. Grind meat and fat through the coarse disk of a meat grinder, or in small batches in a food processor fitted with the steel blade using the on-and-off pulse button. If using a food processor, do not process into a paste, but ingredients should be very finely chopped.
3. Combine pork, currants, Port, cream, brandy, egg, apple, allspice, thyme, nutmeg, salt, and pepper in a mixing bowl. Beat with a spoon until well blended. Fry 1 tablespoon of mixture in a small skillet over medium-high heat. Taste and adjust seasoning, if necessary.
4. Line the bottom and sides of a 9 x 5-inch loaf pan with bacon strips, reserving some strips for the top. Fill the pan with 1/3 meat mixture, and top with 1/2 of ham strips. Repeat with another 1/3 of meat mixture and remaining ham, ending with the last 1/3 of meat mixture. Rap the loaf pan on the counter to remove any air bubbles. Cover the top with bacon strips, and wrap the entire pan with heavy-duty aluminum foil. Place the loaf pan into a roasting pan and pour in boiling water to come halfway up the sides of the pan.
5. Bake for 13/4 to 2 hours, or until an instant-read thermometer inserted into the center of the loaf registers 160°F. Remove the pan from the oven, discard the foil, and allow it to sit on a rack for 30 minutes.
6. Place the terrine in the sink, and place another loaf pan of the same size on top of it. Press down to extract excess liquid, and then add 3 pounds of weights, such as 3 (15-ounce) cans, into the top loaf pan. Refrigerate terrine, with weights, for 4 hours, or until chilled; it is preferable for the terrine to chill overnight to blend the flavors.
7. To serve, remove the terrine from the refrigerator, and place it into a pan of very hot tap water for 3 minutes. Run a knife around the sides of the loaf pan, and then invert the terrine onto a cutting board or serving platter. Discard any liquid, and cut the terrine into 1/2-inch slices.
Note: The terrine can be made up to 2 days in advance and refrigerated, tightly covered.