Yield: 15 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Cream cheese |
| 1 pounds | Blue cheese |
| \N \N | Salt and pepper |
| 2 cups | Sour cream |
| 5 \N | Eggs |
| ¼ cup | Sweet port wine |
| 10 ounces | Fresh raspberries, or thawed |
| \N \N | If frozen |
| ½ cup | Sweet port wine |
| ⅓ cup | Water |
| 2 tablespoons | Granulated sugar |
| 1 tablespoon | Lemon juice |
| 2 tablespoons | Grand marnier |
| \N \N | Grated rind of 1 lemon |
| \N \N | Thin slice of fresh ginger |
| 1 teaspoon | Cornstarch |
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.