Whenever I dig a recipe out of FLDG Classic, I invariably decide it should be reposted here. Here's one such recipe: it results in a layered, molded cheese loaf/terrine that is exotically spicey. Reading the recipe you might almost think there's too much going on there, but I assure you it comes together in one surprising, harmonious whole. I'm going to make it next weekend in a ring mold, then fill the center with upright slices of very thin, crisped slices of raisin-nut bread.
Topic: RC: Blue Cheese & Spiced Walnut Spread
Author: Jenise
Date: Tue Apr 4 14:34:01 2000
A few weeks ago, someone brought this cheese spread to a zinfandel wine tasting. The blue cheese and walnuts of course pair beautifully with young red wines, and the slight sweetness picked up the sweet zinfandel finish. I was so impressed, I begged the friend who brought it for the recipe. An important note: those of us who love blue cheese could taste the blue cheese and loved it, and two people I know who HATE blue cheese loved this, not realizing until they were told later there had been blue cheese in it!
BLUE CHEESE AND SPICED WALNUT TERRINE
12 servings
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. ground cardamom
1/4 tsp. ground black pepper
1 tbs. olive oil
1 cu walnuts
3 tbs. sugar
16 oz blue cheese, crumbled
2-1/2 oz soft fresh goat cheese (Montrachet)
2-1/2 oz cream cheese, room temp
1/4 cu (1/2 stick) butter, room temp
1/2 cu chopped green onions
2 tbs. brandy
2 tbs. chopped fresh parsley
1 tbs. chopped chives
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 min. Sprinkle sugar over nuts and sauté until sugar melts and turns pale amber, about 4 min. 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 oz 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 lines 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 tbs. 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.
Carefully invert mold onto platter; remove pan and plastic. Sprinkle terrine with remaining blue cheese, nuts and herbs.