Costa Rican Terrine with Coconut-Date Vinaigrette
- Combine the potatoes, chipotles, and milk in a large saucepan.
- Bring the milk to a gentle boil and cook over medium heat until the potatoes are tender, about 10 to 15 minutes.
- Strain the milk from the potatoes and set the potatoes and chiles aside.
- Return the milk to the pan and gently simmer until it has reduced to about ⅓ cup.
- Meanwhile, press the potatoes and chiles through a coarse sieve into a large bowl.
- Stir in the salt, pepper, and olive oil, and set aside.
- In a mixing bowl, dissolve the gelatin with the cold water and then stir in the boiling water.
- Set aside.
- Remove the milk from the heat and stir in the dissolved gelatin.
- Slowly blend this mixture into the potatoes until they are thickly textured.
- Line a 9 by 4-inch loaf pan (or other shaped pan, as desired) with plastic wrap; the wrap should extend over the edges of the pan by a couple of inches on all sides.
- Place one third of the potato mixture in the bottom of the pan and spread out evenly.
- Add a layer of half of the hearts of palm and then another layer of one third of the potato mixture.
- Add the remaining hearts of palm and top with the remaining potato mixture.
- Fold over the plastic wrap to cover the top layer and chill in the refrigerator overnight.
- Combine the coconut milk, Coco López, rum, vinegars, and onion in a saucepan and reduce over high heat to 1 cup, about 15 minutes.
- Remove from the heat and let cool.
- When cool, whisk in the olive oil and season with salt and pepper.
- Stir in the dates.
- Preheat the oven to 400°F.
- Melt the butter in a small saute pan; add the garlic and parsley and saute 2 minutes.
- Cut the bread into ½-inch-thick slices.
- Brush on the garlic mixture and add salt.
- Place slices on a baking sheet and bake for 5 to 8 minutes, or until browned.
- Meanwhile, unfold the top covering of plastic wrap from the terrine, and gently invert the loaf pan on a serving platter, running a knife around the inside edge if necessary.
- Carefully remove the plastic wrap and cut the terrine into slices.
- Garnish with the coconut, goat cheese, and greens and serve with the herb toast and vinaigrette on the side.