Gorgonzola and Fig Terrine
« Recipes |1 750-ml bottle of Ruby Port
½ lb. dried Mission Figs, stemmed
4 2-inch strips orange peel (orange part only)
1 1/3 cups (packed) crumbled Gorgonzola cheese (about 12 ounces)
5 ½ oz cream cheese (about 2/3 cup), room temperature
1/2 cup walnuts, toasted
Assorted grapes
Even Easier: Substitute purchased fig jam for the homemade version in this recipe.
Combine Port, figs, and orange peel in heavy medium saucepan. Simmer over medium heat until figs soften, about 20 minutes, Discard peel. Using slotted spoon, transfer figs to processor along with 3 Tablespoons Port poaching liquid, puree to make fig jam. (At this point, I tasted the mixture and it was not to my liking. I added about 1/4 cup of preserved figs that I had in my refrigerate. It enhanced the flavor and the consistentcy). Transfer to small bowl to cool. Simmer remaining liquid over medium heat until reduced to ¼ cup, about 30 minutes, Cover and refrigerate syrup.
Line a small loaf pan with plastic wrap bringing up edges over the side of the pan. (The recipe suggested aluminum foil but I used plastic wrap). Using an electric mixer, beat Gorgonzola and cream cheese in medium bowl to blend. Spread 1/2 cup cheese mixture evenly on two bottom of prepared pan. Spread 1/4 cup jam, another ½ cup cheese mixture, then 1/4 cup jam. Top with remaining cheese mixture. Cover terrine and remaining jam with plastic wrap and refrigerate separately. Chill until firm, at least four hours. (Reduced Port syrup and terrine can be made one week ahead. Keep refrigerated.)
Remove terrine from refrigerator 30 minutes before serving. On wrap terrine on to serving platter, and carefully remove pan. Run spatula under hot water, wipe dry, and use to smooth the edges of terrine. Drizzle port syrup over terrine (if too thick, microwave 20 seconds to thin.) Garnish with toasted walnuts and grapes. For Christmas Eve, I left off the walnuts and grapes and garnished the loaf with four bay leafs and a raspberry in the center, so that it looked like a holly berry.
16 servings
This amazing recipe is from the November 2005 issue of Bon Appetit.
