Roquefort Terrine Recipes
ROQUEFORT TERRINE
Categories Food Processor Cheese No-Cook Cocktail Party Blue Cheese Walnut Fall Chill Gourmet
Yield Makes 10 (hors d'oeuvre) servings (about 1 1/4 cups)
Number Of Ingredients 5
Steps:
- Purée half of cheese with butter in a food processor. Transfer purée to a bowl and fold in remaining cheese, 1/4 cup nuts, and pepper. Spoon into a small crock and smooth top. Chill, covered, at least 2 hours to allow flavors to blend.
- Before serving, let terrine soften about 30 minutes, then sprinkle top with remaining tablespoon nuts.
ROQUEFORT, PRUNE TERRINE WITH PARMA HAM
Steps:
- Heat the plum wine with cinnamon stick, bay leaf, cloves, lemon, and orange zests until warm. Pour over the prunes and let marinate in a refrigerator overnight.
- Place the Roquefort and softened butter in the bowl of an electric mixer. Mix with the paddle attachment on low speed for 10 to 15 minutes or until the mousse is smooth and bulky. Season, to taste, with white pepper.
- While the mixer is running, line a terrine mold, preferably round, first with plastic wrap then with the thinly sliced Parma ham, making sure the ham overlaps on either side.
- Spread part of the Roquefort mousse to a height of 1-inch in the bottom of the terrine. Take the marinated prunes and place them down the center, end to end. Fill the terrine with the remaining mousse. Take the overlapping ham and fold it toward the center to cover the top of the terrine. Refrigerate for about 4 hours until firm. After the terrine is chilled, unmold it and slice it with a warm knife.
- Serve with seasonal fruit, mesclun salad and walnut-raisin bread.
ROQUEFORT TERRINE
Wildly decadent, very rich terrine. The quantities given are suitable for a main course for 8 people - cut each slice in half if serving as a starter, in which case the recipe will serve 16. Very good with a simple watercress salad (dressed with walnut oil and wine vinegar) and some fresh, crusty bread, perhaps with a little onion marmalade or some other sweet chutney on the side. This recipe originally came from a fabulous vegetarian cookbook called "Food from the Place Below" by Bill Sewell. I am not sure if I have modified it over the years, but this is the version I currently make, and I think it's great! It's best to start it the day before it is needed - note that nearly all of the preparation time is waiting time, and that the terrine can easily be made a couple of days ahead of when you need it.
Provided by Syrinx
Categories Cheese
Time 12h15m
Yield 8-16 serving(s)
Number Of Ingredients 5
Steps:
- Soak the raisins in the alcohol for a few hours or overnight.
- Crumble the Roquefort, then mix in all the other ingredients, making sure they are evenly distributed.
- Line a large loaf tin (2 lb size) with cling film, then fill with the cheese mixture. Cover the top with cling film (folding over the cling film lining the sides) to seal well.
- Put weights on the terrine to press it down, then leave in the fridge for a few hours or overnight.
- When ready to serve, turn out and unwrap, then cut carefully into eight slices (for a main course). If serving as a starter, cut each slice in half.
Nutrition Facts : Calories 564.3, Fat 40.5, SaturatedFat 21.2, Cholesterol 98.8, Sodium 1149.8, Carbohydrate 20.3, Fiber 1.6, Sugar 12.6, Protein 17.9
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