| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Toronto |
Cheese, Restaurants, Dkuhnen msn |
15 |
Servings |
INGREDIENTS
| 1 |
lb |
Cream cheese |
| 1 |
lb |
Blue cheese |
|
|
Salt and pepper |
| 2 |
c |
Sour cream |
| 5 |
|
Eggs |
| 1/4 |
c |
Sweet port wine |
| 10 |
oz |
Fresh raspberries, or thawed |
|
|
If frozen |
| 1/2 |
c |
Sweet port wine |
| 1/3 |
c |
Water |
| 2 |
tb |
Granulated sugar |
| 1 |
tb |
Lemon juice |
| 2 |
tb |
Grand marnier |
|
|
Grated rind of 1 lemon |
|
|
Thin slice of fresh ginger |
| 1 |
ts |
Cornstarch |
INSTRUCTIONS
SAUCE
To make pate, blend cream and blue cheese until smooth. Add Salt, pepper
and sour cream. Whisk eggs and port wine, blend into cheese mixture. Spoon
mixture into a terrine or 9 by 5 inch loaf pan lined with parchment paper
or buttered foil. Place in a large pan, pour in enough hot water to reach
half way up on side of baking dish. Bake in a 325 oven for 1 hour or until
a knife inserted into the centre comes out almost clean. Cool overnight in
refrigerator or until very firm. Gently remove from terrine or pan. Remove
foil, slice and serve on a dessert plate with a little raspberry sauce. To
make raspberry sauce, combine all ingredients, bring to a boil and simmer
until slightly thickened, about 15 minutes. Remove ginger if desired, then
puree and strain. Pour over each pate slice. From Old Angelo's, 45 Elm
St., Toronto, Ontario.
Posted to MM-Recipes Digest V3 #294
Date: Sun, 27 Oct 96 13:02:13 UT
From: "Deborah Kühnen" <DEBKUHNEN@msn.com>
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