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 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 WALNUT SPREAD

Steps:

• In a mixing bowl, blend together cream cheese, blue cheese, sour cream, and Worcestershire sauce until well-blended.
• Stir in walnuts and chives. Spoon into serving bowl. Garnish with extra chives, if desired.
• Chill at least 1 hour to blend flavors.
• Serve with crackers or celery.

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 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.