12286 Cheese Terrines Serves 4 to 6 Wed Aug 06 00:59:55 -0700 2008 Mon Feb 02 06:05:56 -0800 2009 Licensed http://www.chow.com/recipes/12286 Mon, 02 Feb 2009 14:05:56 GMT Roquefort and laguiole are two of the great cheeses of the French Southwest. Put them together, as in this recipe, and you will have something truly sublime. For a slightly less ethereal experience, other excellent blue cheeses can be used in place of Roquefort, and a really good French Cantal or California Monterey Jack can be substituted for the Laguiole. This terrine is not unlike a soufflé, except that its lightness and unusual creaminess derives from the addition of whipped cream. Serve hot or lukewarm with a semisweet white wine, such as a Riesling.

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  • Preheat the oven to 450°F. Butter four 6-ounce or six 4-ounce ramekins. Combine the Roquefort, walnuts, egg yolks, walnut liqueur, and pepper in a food processor. Process until very smooth. Transfer to a mixing bowl.
  • In a cold metal bowl, using chilled beaters, whip the heavy cream until stiff. Gradually fold the whipped cream into the cheese-walnut mixture.
  • In a clean bowl with clean beaters, whip the egg whites until stiff but not dry. Stir one-fourth into the cheese-walnut mixture. Carefully fold in the remaining whites. Spoon a enough of the mixture into each buttered ramekin to fill about one-third full; then divide the shredded cheese among the ramekins and cover with the remaining mixture. Fill each ramekin three-quarters full. Sprinkle any remaining shredded cheese on top and place the ramekins in a water bath of hot but not boiling water.
  • Bake for 8 to 10 minutes, or until the terrines are puffed and golden. Remove them from the water bath as soon as they are cooked. Serve warm.
  • If the Roquefort is quite salty, use the smaller amount.
  • To keep the walnuts from turning into an oily paste, grate them in a nut grinder, or put them through the shredding disc of your food processor.
    • ]]>     http://www.chow.com Paula Wolfert 50 Main 3 to 3½ ounces Roquefort cheese

    ]]>     2 ounces walnut pieces

    ]]>     2 egg yolks

    ]]>     2 tablespoons walnut liqueur, or substitute any nut liqueur, such as Nocciole or Frangelico

    ]]>     Freshly ground white pepper

    ]]>     ¼ cup heavy cream, chilled

    ]]>     3 egg whites, at room temperature

    ]]>     1 ounce Laguiole cheese, Cantal, or Monterey Jack, shredded

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