Old Angelos Gorgonzola Cheese Pate With Raspberries Recipe




Old Angelos Gorgonzola Cheese Pate With Raspberries Ingredients

1 lb cream cheese
1 lb blue cheese
1 salt and pepper
2 cup sour cream
5 eggs
1/4 cup sweet port wine

SAUCE

10 oz fresh raspberries, or thawed
1 if frozen
1/2 cup sweet port wine
1/3 cup water
2 tbsp granulated sugar
1 tbsp lemon juice
2 tbsp grand marnier
1 grated rind of 1 lemon
1 thin slice of fresh ginger
1 tsp cornstarch

A Recipe for
Old Angelos Gorgonzola Cheese Pate With Raspberries

 

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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




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Old Angelos Gorgonzola Cheese Pate With Raspberries

Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.







Old Angelos Gorgonzola Cheese Pate With Raspberries Directions

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.

Serves: 15

 

 

 

 

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Old Angelos Gorgonzola Cheese Pate With Raspberries Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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