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Recipe Finder | Rich blue cheese terrine

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Brenda Stup from Ellicott City was looking for the recipe for a blue cheese pate or terrine that was served many years ago at the Kings Contrivance Restaurant in Columbia. It was served as an appetizer on a bed of greens. She said it was absolutely delicious and she used to order it every time she ate there, but it is no longer on the menu.

I attempted to contact the restaurant to see if it would be willing to share their recipe but never received a response. I did, however, locate a similar-sounding recipe on whatscookingamerica.net that I thought might be close to what Stup wanted. I liked that the recipe called for a combination of blue cheese, goat cheese, and cream cheese because while it is quite rich, the blue cheese flavor is not overpowering.

The terrine is easy to put together but does require overnight refrigeration, so a little advance planning is required. Once the terrine has chilled, it unmolds easily and can be cut into slices. A single slice served on a bed of lettuce makes a lovely first course or it could be served whole on a platter with crackers as an appetizer for a party.

Requests

Howard Butz from Mount Washington would love to have the recipe for the codfish cakes from the old Hasslinger's seafood restaurant. He had them every Friday night growing up in Baltimore City and he has been unable to find anything that even comes close to them today.

Carol Urban from Edison, N.J., is looking for the recipe for a fresh raspberry pie that was served at the Hilltop Restaurant in Ellsworth, Maine. She said she used to have the recipe but has lost it. The crust had milk powder in it and the raspberries had very few ingredients added to them.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278 or email baltsunrecipefinder@gmail.com. If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.

Blue cheese & spiced walnut terrine

Makes approximately 12 servings.

1/2 teaspoon coarse salt or sea salt

1/2 teaspoon ground cumin

1/4 teaspoon ground cardamom

1/4 teaspoon ground black pepper

3 tablespoon sugar

1 tablespoon olive oil

2 cups shelled walnut halves and pieces

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chives

16 ounces blue cheese, crumbled, (divided use)

3 ounces soft fresh goat cheese (Montrachet)

4 ounces cream cheese, room temperature

1/4 cup butter, room temperature

1/2 cup chopped green onions

1 tablespoon brandy or cognac

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 nonstick 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 refrigerator. Store remaining nuts at room temperature.

If serving whole, 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. If serving sliced, unmold on cutting board, slice and garnish individual portions.

 

 

Copyright © 2014, The Baltimore Sun
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