Blue Cheese and Spiced Walnut Terrine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The creation of chef Monique Barbeau of Fullers at the Sheraton Seattle Hotel & Towers. Serve the terrine as an appetizer with toasted bread, or as a cheese course accompanied with a glass of Port. Ingredients:
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/4 teaspoon ground cardamom |
1/4 teaspoon ground black pepper |
1 tablespoon olive oil |
1 cup walnuts |
3 tablespoons sugar |
16 ounces blue cheese, crumbled |
2 1/2 ounces soft fresh goat cheese (such as montrachet) |
2 1/2 ounces cream cheese, room temperature |
1/4 cup (1/2 stick) butter, room temperature |
1/2 cup chopped green onions |
2 tablespoons brandy |
2 tablespoons chopped fresh parsley |
1 tablespoon chopped chives |
red leaf lettuce |
Directions:
1. Mix salt, cumin, cardamom and pepper in medium bowl. Heat oil in heavy medium skillet over medium heat. Add walnuts and sauté until light brown, about 5 minutes. Sprinkle sugar over nuts and sauté until sugar melts and turns pale amber, about 4 minutes. Transfer nut mixture to bowl with spices; toss to coat well. Let cool. Coarsely chop nuts.
2. Lightly oil 8 1/2 x 2 1/2-inch loaf pan. Line pan with plastic wrap so that plastic extends over edges. Combine 12 ounces blue cheese, goat cheese, cream cheese and butter in processor and blend until smooth. Transfer mixture to large bowl. Stir in green onions and brandy. Mix parsley and chives in small bowl.
3. Spoon 1/3 of cheese mixture into bottom of lined pan, spreading evenly. Sprinkle 1/3 of remaining crumbled blue cheese evenly over cheese mixture. Sprinkle 1/3 of nuts over blue cheese. Sprinkle with 1 tablespoon of herb mixture. Repeat layering. Spread remaining cheese mixture evenly over top. Fold plastic over cheese to cover. Refrigerate overnight. Cover remaining blue cheese and herbs separately and refrigerate. Store remaining nuts at room temperature.
4. Line platter with lettuce leaves. Unfold plastic from cheese. Carefully invert mold onto platter; remove pan and plastic. Sprinkle terrine with remaining blue cheese, nuts and herbs.
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