Foods | Cooking
Hints & Tips
A wonderful blue cheese terrine. Because of its richness, I don't recommend serving at as a
dinner course, but as an appetizer paired with your favorite red wine.
Check out Linda's
Appetizer Recipes for more great appetizer ideas.
Blue Cheese &
Spiced Walnut Terrine Recipe
Yields: 12 servings
Prep time: 40 min
1/2 teaspoon coarse
salt or sea salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon ground black pepper
3 tablespoon sugar
2 cups shelled walnut halves and pieces
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
Blue Cheese, crumbled
3 ounces soft fresh
goat cheese (Montrachet)
4 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1/2 cup chopped green onions
1 tablespoon brandy or cognac
Red leaf lettuce, garnish
Line a small 8 1/2- by 2 1/2-inch loaf pan or terrine pan with plastic wrap so that plastic extends over edges.
In a small bowl, combine salt, cumin, cardamom, pepper, and sugar; set aside.
In a non-stick frying pan over low heat, heat olive oil; add
walnuts and sauté about 3 to 4 minutes or until light brown, stirring
constantly. Note: Watch the walnuts carefully, as
they will burn easily. Remove from heat and let cool slightly. Sprinkle sugar/herb mixture over warm walnuts; toss to coat well. Let cool.
Set aside approximately 1/2 cup spiced walnuts halves for garnish. Coarsely chop remaining spiced nuts.
Mix parsley and chives in small bowl. In a food processor,
add 12 ounces blue cheese, goat cheese, cream cheese, and butter; blend until smooth.
Transfer mixture to large bowl. Stir in green onions and brandy or cognac. Spoon 1/3
of cheese mixture into bottom of lined loaf pan, spreading evenly. Sprinkle 1/3 of
remaining crumbled blue cheese evenly over cheese mixture. Sprinkle 1/3 of walnuts over
blue cheese. Sprinkle with 1/3 of herb mixture. Repeat layering. Spread remaining cheese
mixture evenly over top. Fold plastic wrap over cheese to cover. Refrigerate overnight.
Store remaining blue cheese and herbs separately in refrigerate. Store remaining nuts at room temperature.
To serve, line a platter with lettuce leaves. Unfold plastic from cheese. Carefully invert mold onto platter; remove pan and plastic. Sprinkle
terrine with remaining blue cheese, walnuts, and herbs.
Makes approximately 12 servings.