Blue Cheese Terrine with Spiced Walnuts

Like many people, when my father swore in French when he was only pretending to be angry.

“Sacrébleu,” sometimes shortened to "sacré," was a favorite. There were others that when translated should not be mentioned on a family blog.

There is some debate as to exactly what “sacrébleu” really means. Of course, literally translated, it means “sacred blue.” I've heard the phrase was once an oath, “By God,” and thus was originally “Sacré Dieu." But the word “bleu” was substituted to make the phrase less blasphemous.

Baloney. I think it has to do with cheese. Blue cheese. That stuff is so good it ought to be canonized. It is my favorite, or one of my many cheese favorites. I took an online quiz, "What Type of Cheese Are You?" and found that I am, of course, blue cheese. Was there ever any doubt? Mais, non.

Blue cheese is cow or goat cheese that has been allowed to get moldy, hence the streaks of blue or sometimes green. There are many varieties of blue cheese. Few are available this far north. Rosenborg’s Danish Blue is usually the best I can find locally. It is an acquired taste, and here in Cheddarland, I know many people who have not acquired it.

I had a rather copious amount of blue left over from New Years. Blue cheese grows more pungent with time: It is best eaten fresh (and at room temperature). So had I to find a way to use it.

Blue Cheese Terrine with Spiced Walnuts

• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 1/2 cups walnuts
• 4 tablespoons sugar
• 12 ounces blue cheese, crumbled
• 2 1/2 ounces soft fresh goat cheese
• 6 ounces cream cheese, room temperature
• 1/4 cup (1/2 stick) butter, room temperature
• 1/2 cup chopped green onions
2 tablespoons brandy
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped chives

Blend salt, cumin, cardamom and pepper in a medium bowl. Sauté walnuts in oil in a heavy skillet. Add sugar and continue sautéing until sugar turns light brown. Pour nuts and sugar into the seasoning bowl and set aside to cool. Toss so each nut is coated.

Chop chives and parsley. Blend in a small bowl and set aside.

Meanwhile, allow cheese and butter to reach room temperature. Beat with an electric beater, if necessary, warming slightly in the microwave to making beating easier. When mixture is relatively smooth, mix in chopped onions and brandy.

Grease an 8.5 x 2.5 inch bread pan and line it with plastic wrap. Layer cheese mixture, followed by nuts and then spices. Repeat, until you have used up your ingredients. Cover with plastic wrap and refrigerate overnight.

Unmold onto platter, carefully peeling away the plastic wrap. Use a spatula to gently pry the plastic wrap away from the pan. Garnish brown sugar. Serve with pear slices, red grapes or dried apricots.

The recipe is adapted from the September 1996 issue of Bon Appétit and originated by Monique Barbeau of Fullers at the Sheraton Seattle Hotel & Towers. I found it on Epicurious.

This terrine turned out to be more time consuming than I like an appetizer to be. I swear I'll never to to make it again on a work night. I'm not sure I'll ever make it again, period, unless I've got a houseful of people who like blue cheese as much as I do.

A Blog to Visit: I find it hard resist a blog with the tagline "Good Food. Great Stories. I Swear" so I'm a regular over at Terry B's meticulous blog, Blue Kitchen. It's attractive, well-designed and professional in its approach. The recipes look good and the photos are dazzling — among the best I've seen in a food blog. Being a writer, I always notice the writing first and Terry's is top notch. Read why he chose the name Blue Kitchen. Read the list of music he listens to. You will be charmed.