Blue Cheese and Triple-Cream Terrine with Walnut Bread and Honey-Nut Sauce
This recipe is from Cindy Pawlcyn's Napa Valley Menu.
- 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
- 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
- Toasted walnut bread or whole wheat 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.