Blue Cheese And 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 AND SPICED WALNUT TERRINE

Steps:

• 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.
• 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.
• 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.
• 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.

CREAMY BLUE CHEESE DIP WITH WALNUTS

Steps:

• Heat oven to 350 degrees. Spread walnuts on a baking sheet and toast in oven until golden brown, about 10 minutes. Let cool, then coarsely chop.
• In a medium bowl, combine blue cheese, buttermilk, mayonnaise, chives, shallot, lemon juice and paprika. Stir to blend, then season with salt and pepper.
• Just before serving, stir in chopped walnuts and top with more chives. Enjoy with celery, cabbage and saltine crackers.

GORGONZOLA, FIG AND PECAN CHEESE TERRINE

Steps:

• Put the 1/2 cup quartered figs into a small saucepan along with the red wine and thyme. Let the mixture simmer over low heat for 15 minutes. Drain the figs, discard the thyme and wine and set the figs aside to cool.
• Put the cream cheese and butter into the bowl of a standing mixer and, using the paddle attachment, cream the mixture on medium until well blended, about 1 minute. Add the Gorgonzola, brandy and salt and beat 1 more minute. Take care not to overbeat or it won't set properly.
• Spray a 1 quart loaf pan with cooking spray and line the inside with plastic wrap. Spoon half of the cheese mixture into the pan and spread it evenly, making sure to get into the corners. Scatter the figs, pecans and chopped parsley on top evenly and cover with the remaining cheese. Give the pan a few sharp raps on a flat surface to settle the terrine, cover the top with plastic wrap and refrigerate for at least 6 hours.
• To remove the terrine from the pan, turn upside down on a flat surface and pull 1 end of the plastic wrap down. The terrine will slip out of the pan onto the top piece of plastic wrap. Slice and fan out on a platter garnished with greens. Garnish with the remaining 1/2 cup of figs, pecans and thyme. Serve with crackers.

BLUE CHEESE-WALNUT BITES

Steps:

• Combine flour and pepper in a medium mixing bowl.
• Cut in cheese and butter with a pastry blender till mixture resembles coarse crumbs.
• Add walnuts and egg yolks.
• Stir till combined.
• Form mixture into ball, knead till mixture clings together.
• Divide dough in half, shape each half into a log 9 inches long.
• Wrap logs in blastic wrap, chill at least 2 hours.
• Heat oven to 425 degrees.
• Cut each log into 1/4 inch slices.
• Place slices 1 inch apart on an ungreased cookie sheet.
• Bake 8 to 10 minutes or till bottoms and edges are golden brown.
• Transfer to wire racks.
• Serve warm or at room temperature.
• To make ahead, store tightly covered in the refrigerator up to 1 week.

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 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, PORT, AND WALNUT SPREAD

Steps:

• In a food processor blend together the cheese, the butter, and the Port until the mixture is smooth and in a bowl combine well the cheese mixture and the walnuts. Transfer the spread to crocks or ramekins. The spread keeps, covered and chilled, for 3 weeks. Serve the spread with crackers.

BLUE CHEESE WALNUT SPREAD

Steps:

• In a bowl combine cream cheese, blue cheese and maple syrup using a fork.
• Stir in seasonings and chopped nuts.
• Serve with pear or apple slices and crackers.

BLUE CHEESE AND WALNUT CRACKERS

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.
• Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
• Meanwhile, preheat the oven to 350 degrees F.
• Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.