Roquefort Terrine Recipes

ROQUEFORT TERRINE

Steps:

• 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.
• Before serving, let terrine soften about 30 minutes, then sprinkle top with remaining tablespoon nuts.

ROQUEFORT BUTTER

Steps:

• Place the butter and Roquefort cheese in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until smooth. Add the scallions and mix until combined. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Chill.

ROQUEFORT, PRUNE TERRINE WITH PARMA HAM

Steps:

• Heat the plum wine with cinnamon stick, bay leaf, cloves, lemon, and orange zests until warm. Pour over the prunes and let marinate in a refrigerator overnight.
• Place the Roquefort and softened butter in the bowl of an electric mixer. Mix with the paddle attachment on low speed for 10 to 15 minutes or until the mousse is smooth and bulky. Season, to taste, with white pepper.
• While the mixer is running, line a terrine mold, preferably round, first with plastic wrap then with the thinly sliced Parma ham, making sure the ham overlaps on either side.
• Spread part of the Roquefort mousse to a height of 1-inch in the bottom of the terrine. Take the marinated prunes and place them down the center, end to end. Fill the terrine with the remaining mousse. Take the overlapping ham and fold it toward the center to cover the top of the terrine. Refrigerate for about 4 hours until firm. After the terrine is chilled, unmold it and slice it with a warm knife.
• Serve with seasonal fruit, mesclun salad and walnut-raisin bread.

ROQUEFORT TERRINE

Steps:

• Soak the raisins in the alcohol for a few hours or overnight.
• Crumble the Roquefort, then mix in all the other ingredients, making sure they are evenly distributed.
• Line a large loaf tin (2 lb size) with cling film, then fill with the cheese mixture. Cover the top with cling film (folding over the cling film lining the sides) to seal well.
• Put weights on the terrine to press it down, then leave in the fridge for a few hours or overnight.
• When ready to serve, turn out and unwrap, then cut carefully into eight slices (for a main course). If serving as a starter, cut each slice in half.

BEURRE DE ROQUEFORT (ROQUEFORT BUTTER)

Steps:

• Simmer the shallots in the wine in a small saucepan until the wine is reduced to almost nothing.
• Cool to room temperature and combine with the remaining ingredients (be careful with salt--the cheese is powerful).
• Use a food processor, an immersion blender (my method) or your muscles, and combine this well--but don't over-mix or it will become a greasy mess.
• Turn onto a sheet of plastic wrap; roll into a log and chill.
• When chilled enough to be slightly firm, shape into a nice cylinder, or what ever shapes you prefer or pack into a decorative mold if you are using as a spread.
• At this point, either chill or freeze.
• Note: If you wish to use this to decorate you can, while it is still soft, place in a pastry bag and pipe the cheese butter into whatever shapes or onto whatever dish you wish to garnish.