Blue Cheese & Walnut Terrine


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Makes about 2 cups


This elegant dish will enhance any party buffet.  A takeoff on the traditional, Port, Stilton and walnuts or Victorian English fame, this variation is just as delicious while being more user friendly.  Use your favorite blue cheese.  For the busy host, this is a boon since it may be made a day or two before and kept in the refrigerator until serving time.


4 ounces of softened cream cheese

1/2 stick softened, (not melted) butter

1 tablespoon sugar

1/4 teaspoon ground cardamom

1/4 teaspoon ground or a few gratings of nutmeg

Fresh coarse ground black pepper to taste

1/2 cup Port


About 8 ounces of favorite blue cheese, crumbled

1 cup finely chopped, (not ground) walnuts

2 tablespoons finely chopped chives





Water crackers


Combine the first seven ingredients and blend well.  Add the crumbled blue cheese, walnuts and chives and mix gently.  Line a small loaf pan with plastic wrap, allowing the wrap to hang over the sides.  Spoon the mixture into the pan, fold the plastic over the top and refrigerate until ready to serve.  About half an hour before serving time, remove from the refrigerator and unmold onto a serving plate.  Garnish with sprigs of watercress and drizzle a bit of additional Port over it.  Accompany with a basked of water crackers.



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        Copyright © 2008 - Geraldine Duncann

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