Blue Cheese And Spiced Walnut Terrine Recipes

BLUE CHEESE AND SPICED WALNUT TERRINE RECIPE:

Steps:

• 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 saute 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 many servings and will serve a large crowd as an appetizer.

BLUE CHEESE WALNUT TERRINE

Steps:

• Combine the cumin, salt, cardamom and pepper; set aside.
• Heat oil in a heavy skillet over medium heat. Add walnuts and saute until light brown.
• Sprinkle with sugar; saute until sugar melts and turns light amber.
• Remove from the heat; toss nuts with spice mixture. Cool.
• In a food processor, combine 1/2 pound blue cheese, chevre, cream cheese and butter; puree until smooth. Transfer to a bowl; fold in brandy and scallions. Mix parsley and chives in a separate bowl.
• Oil a skinny terrine mold and line with plastic wrap. Pipe a third of the cheese mixture into the bottom of mold and spread out evenly. Sprinkle with a third of the remaining blue cheese, a third of the spiced nuts and a third of the parsley-chive mixture. Repeat layers twice. Cover and refrigerate overnight.

BLUE CHEESE AND DRIED FRUIT TERRINE

Steps:

• Mash the blue cheese and mascarpone together with the honey, if using, and pepper. (You can do this in the food processor, too, but it will cream the blue cheese so much that you get a greenish terrine. Not the end of the world, but just warning you.) Stir in the apricots, currants, figs, pistachios and walnuts. Season with pepper. Wrap in plastic and shape into a terrine. Refrigerate for several hours until firm. Serve with an assortment of rustic country breads or crackers and decorate with some whole dried fruits and nuts, if you like.

BLUE CHEESE AND WALNUT TERRINE

Steps:

• LINE A 7X5 INCH LOAF PAN WITH PLASTIC WRAP,LEAVING 3 INCHES OF OVERHANG ALL AROUND. IN A LARGE BOWL, BREAK UP THE BLEU CHEESE WITH A FORK. ADD WALNUTS, PARSLEY AND CREME FRAICHE AND MIX THOROUGHLY.SCRAPE THE MIXTURE INTO THE PREPARED TERRINE, COVERING COMPLETELY WITH THE OVERHANG, AND REFRIGERATE UNTIL VERY FIRM, AT LEAST 6 HOURS. SERVE WITH CRACKERS AND AN APPLE SALAD