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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 10 |
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While in Greenville, South Carolina, we dined at The Palms, located in the Phoenix Inn, writes Marilyn J. Smith of Bradford, Pennsylvania. All their food is outstanding, but I would particularly like the recipe for the Roquefort terrine. It was delicious! Ingredients:
6 ounces roquefort, crumbled |
1 stick (1/2cup) unsalted butter, softened |
1/4 cup plus 1 tablespoon coarsely chopped walnuts, toasted |
2 teaspoons coarsely ground black pepper |
accompaniment: baguette toasts or crackers |
Directions:
1. Purée half of cheese with butter in a food processor. Transfer purée to a bowl and fold in remaining cheese, 1/4 cup nuts, and pepper. Spoon into a small crock and smooth top. Chill, covered, at least 2 hours to allow flavors to blend.
2. Before serving, let terrine soften about 30 minutes, then sprinkle top with remaining tablespoon nuts.
3. Cooks' note: You can make terrine 3 days ahead and chill, covered.
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