An appetizer, lovely on a late afternoon with a glass of wine. I could freeze it and keep it when friends come over. A saveur of France always ready at home whenever may need it. This terrine is an adaptation of its French recipe.
Easy to make once you are making it, you could adjust the ingredients and quantities to your own taste. I like the combination of the strong flavor of Roquefort with the sweet taste of the raisins, plus the crunchiness of the walnuts with every bite.
The chervil is the gourmet parsley but more delicate, popular in France for its subtle flavor and fragrance of Anise. I like to used it to enhance my omelets and in my potatoes.
Not cooking or baking just mix, chill and it's ready to be served.
Looking for Eau de vie de prune, I found this Old Plum Brandy from Croatia, It's is clear and very aromatic which is achieved from the ageing process in barrels made of the unique woods of Zadar region and even during the maturation more hand picked plums are added for more aroma.
(the whole process is carried out under kosher regulations)
6 oz Roquefort
3 oz soften unsalted butter
8 chives leaves chopped finely
1/2 bunch of chervil chopped finely
4 tbsp golden raisins
5 tbsp Brandy
6 oz coarsely chopped walnuts toasted
In a small bowl soften the raisin by soaking them in the Brandy until they have absorved part of it.
Leave the Roquefort out the refrigerator for about an hour to softened.
Beat the cheese adding small quantities of butter. Once It is all incorporated and blended together add the rest of brandy from the raisins maceration and continue mixing. leaving the raisins aside. Add the chopped walnuts, the finely chopped herbs and the raisins and mix it all together. Refrigerated, If you want to unmold it, line a container with plastic wrap, cover the top put weight to press it down and leave it in the fridge overnight.
Serve with toasted bread as an apéritif.
( you can substitute the butter for cream cheese or crème fraîche and the Brandy for Armagnac)
Square baking dish