Yield: 15 Servings
|1 pounds||Cream cheese|
|1 pounds||Blue cheese|
|\N \N||Salt and pepper|
|2 cups||Sour cream|
|¼ cup||Sweet port wine|
|10 ounces||Fresh raspberries, or thawed|
|\N \N||If frozen|
|½ cup||Sweet port wine|
|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|
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.