Blue Cheese Walnut Terrine

Name: Blue Cheese Walnut Terrine
Ingredients: 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground black pepper; 1 tablespoon olive oil; 1 cup walnuts; 3 tablespoons sugar; 1 lb maytag blue cheese, crumbled, divided; 2 1/2 ounces fresh chevre cheese (goat cheese); 2 1/2 ounces cream cheese, room temperature; 1/4 lb butter, room temperature; 2 tablespoons brandy; 1/2 cup minced scallion; 2 tablespoons minced parsley; 2 tablespoons minced chives

15 ingredients

6 steps

Ingredients

1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 cup walnuts
3 tablespoons sugar
1 lb maytag blue cheese, crumbled, divided
2 1/2 ounces fresh chevre cheese (goat cheese)
2 1/2 ounces cream cheese, room temperature
1/4 lb butter, room temperature
2 tablespoons brandy
1/2 cup minced scallion
2 tablespoons minced parsley
2 tablespoons minced chives

Directions

1

Combine the cumin, salt, cardamom and pepper; set aside.
2

Heat oil in a heavy skillet over medium heat. Add walnuts and saute until light brown.
3

Sprinkle with sugar; saute until sugar melts and turns light amber.
4

Remove from the heat; toss nuts with spice mixture. Cool.
5

In a food processor, combine 1/2 pound blue cheese, chevre, cream cheese and butter; puree until smooth. Transfer to a bowl; fold in brandy and scallions. Mix parsley and chives in a separate bowl.
6

Oil a skinny terrine mold and line with plastic wrap. Pipe a third of the cheese mixture into the bottom of mold and spread out evenly. Sprinkle with a third of the remaining blue cheese, a third of the spiced nuts and a third of the parsley-chive mixture. Repeat layers twice. Cover and refrigerate overnight.