Blue cheese, hazelnut, and herb terrine
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -----CULINARY CUISINE BBS----- | ||
| Radicchio leaves | ||
| 2⅛ | ounce | Creamy blue cheese |
| 3¼ | ounce | Greek strained yogurt |
| ⅓ | tablespoon | Mayonnaise |
| 1 | teaspoon | Gelozone; (gelatin) |
| ½ | ounce | Toasted hazelnuts |
| ⅔ | Hard boiled eggs | |
| 2 | tablespoons | Fresh mixed herbs ---SUGGESTIONS FOR HERBS----- |
| Parsley | ||
| Coriander | ||
| Chives | ||
| ⅛ | teaspoon | Paprika |
Directions
FROM ANDY BIEGEL
1. Trim the stalks from the radicchio and use the leaves to line a 110gm (for two servings) loaf dish.
2. Mash the blue cheese with the yogurt and mayonnaise and warm gently. In a separate pan, whisk the Gelozone with 2 T water and bring almost to a boil.
3. Fold into the cheese mixture. Add the nuts, eggs, herbs, paprika and seasoning. Mix well, and tranfer to the loaf tin.
4. Fold over the radicchio leaves and chill until set. Carefully turn out of the tin, slice and serve.
This is pretty good warm or cold. Try serving with a flavored hollandaise sauce.
Source: Andy Biegel, The Culinary Connection BBS and hub of Kook-Net 312-252-FOOD Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 Recipe by Vegetarian site*
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Feb 20, 1998