Blue Cheese and Triple-Cream Terrine with Walnut Bread and Honey-Nut Sauce
Recipe created by Cindy Pawlcyn
A terrine of blue cheese smeared on walnut bread and topped with honey-nut sauce is a delicious way to make your party special. It's like picnic food for cocktail hour!
This recipe is from Cindy Pawlcyn's Napa Valley Menu.
This recipe is from Cindy Pawlcyn's Napa Valley Menu.
Servings: Serves 12
Ingredients
Terrine:
- 1/3 cup minced celery heart (including leaves and stalk)
- 10 ounces blue cheese , at room temperature
- 4 Tbsp. (1/2 stick) unsalted butter , soft but not melting
- 1/2 tsp. freshly ground pepper
- 1 wheel (10 ounces) triple-cream cheese (like Mt. Tam or Brie), rind trimmed, at room temperature
Honey-nut sauce:
- 1/4 cup almonds
- 1/4 cup pecan halves
- 1/4 cup pistachios
- 3 dried apricots , minced
- 3 prunes , minced
- 2 tsp. Madeira or cognac
- 3 Tbsp. honey
For serving:
- Toasted walnut bread or whole wheat bread
Directions
To make terrine: Mix together celery, blue cheese, butter, and pepper in a bowl with a wooden spoon. Do not overmix; the result should be streaky and not solid gray in color.
Line 2 (5" x 3") mini loaf pans with waxed paper; use enough so the loose ends can be folded over the filling. Press some of blue cheese mixture into pans so each is 1/3 full. Add triple-cream cheese until pans are 2/3 full. Top with rest of blue cheese mixture; fold loose ends of waxed paper over cheese mixture. Chill at least 1 hour or overnight.
To make honey-nut sauce: Preheat oven to 350°. Mix almonds, pecans, and pistachios on a rimmed baking sheet, and put in oven for 6 to 7 minutes, until lightly toasted. Transfer nuts to a cutting board, and chop while still hot. Add nuts and fruit to a medium bowl. Stir in Madeira and honey; combine.
To serve, thinly slice terrine in the mini loaf pans with a hot knife. Place 1 or 2 slices on a plate (the terrine is very rich) alongside a spoonful of honey-nut sauce and a few thin slices of toasted bread.
Line 2 (5" x 3") mini loaf pans with waxed paper; use enough so the loose ends can be folded over the filling. Press some of blue cheese mixture into pans so each is 1/3 full. Add triple-cream cheese until pans are 2/3 full. Top with rest of blue cheese mixture; fold loose ends of waxed paper over cheese mixture. Chill at least 1 hour or overnight.
To make honey-nut sauce: Preheat oven to 350°. Mix almonds, pecans, and pistachios on a rimmed baking sheet, and put in oven for 6 to 7 minutes, until lightly toasted. Transfer nuts to a cutting board, and chop while still hot. Add nuts and fruit to a medium bowl. Stir in Madeira and honey; combine.
To serve, thinly slice terrine in the mini loaf pans with a hot knife. Place 1 or 2 slices on a plate (the terrine is very rich) alongside a spoonful of honey-nut sauce and a few thin slices of toasted bread.
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