Old angelo's gorgonzola cheese pate with rasp
15 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Cream cheese |
| 1 | pounds | Blue cheese |
| Salt and pepper | ||
| 2 | cups | Sour cream |
| 5 | Eggs | |
| ¼ | cup | Sweet port wine |
| 10 | ounces | Fresh raspberries, or thawed |
| If frozen | ||
| ½ | cup | Sweet port wine |
| ⅓ | cup | Water |
| 2 | tablespoons | Granulated sugar |
| 1 | tablespoon | Lemon juice |
| 2 | tablespoons | Grand marnier |
| Grated rind of 1 lemon | ||
| Thin slice of fresh ginger | ||
| 1 | teaspoon | Cornstarch |
Directions
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.