Three Cheese Pâté Recipes
THREE-CHEESE SOUFFLE
Provided by Food Network Kitchen
Time 1h5m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Position a rack in the middle of the oven and preheat to 375. Butter the bottom and sides of a 2-quart souffle dish up to the top edge. Sprinkle with 1/4 cup parmesan and the cornmeal. Place in the freezer while you prepare the souffle.
- Make the roux: Melt 6 tablespoons butter in a heavy-bottomed saucepan over medium heat and add the garlic. Stir in the flour, nutmeg and 2 teaspoons salt and cook, stirring, until the flour is cooked but not browned, about 2 minutes. Whisk in the milk and simmer, whisking constantly, until the mixture is as thick as pudding, about 5 minutes. Stir in the comte, emmentaler and 3/4 cup parmesan until melted, then remove from the heat. Stir in the 4 egg yolks one at a time. Transfer the mixture to a large bowl and stir to cool slightly.
- Beat the 6 egg whites and lemon juice in a large bowl with a mixer until soft peaks form. Fold a quarter of the whites into the cheese base, then fold in the remaining whites.
- Place the prepared souffle dish on a baking sheet, pour in the batter and smooth the top. Run your finger around the inside lip of the dish to push the batter away from the edge and create a ridge. Scatter the remaining 1/4 cup parmesan on top. Transfer to the oven and immediately reduce the temperature to 325. Bake until golden and puffed about 2 inches above the lip of the dish, about 35 minutes. Serve immediately with baguette slices and pate and/or apple butter, if desired.
FOUR-CHEESE PATE
This impressive and festive-looking cheese spread is simple to put together and never fails to get raves at parties. Before I retired. I looked for recipes like this that can be prepared way ahead. - Jeanne Messina, Darien, Connecticut
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 16-20 servings.
Number Of Ingredients 9
Steps:
- In a bowl, beat one package if cream cheese with milk and sour cream until smooth. Spread into a 9-in. pie plate lined with plastic wrap. Sprinkle with chopped pecans. , In a bowl, beat Brie, Swiss, blue cheese and remaining cream cheese until thoroughly combined. Gently spread over chopped pecans, smoothing the top to form a flat surface. Cover and chill overnight or up to 3-4 days., Before serving, invert onto a plate and remove plastic wrap. Arrange pecan halves on top. Serve with apples or crackers.
Nutrition Facts : Calories 152 calories, Fat 14g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 164mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
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