Title: Old Angelo's Gorgonzola Cheese Pate with Rasp
Categories: Cheese Canadian
Yield: 15 Servings
| 1 | lb | Cream cheese |
| 1 | lb | Blue cheese |
| | | Salt and pepper |
| 2 | c | Sour cream |
| 5 | | Eggs |
| 1/4 | c | Sweet port wine |
| SAUCE |
| 10 | oz | Fresh raspberries, or thawed |
| | | If frozen |
| 1/2 | c | Sweet port wine |
| 1/3 | c | Water |
| 2 | tb | Granulated sugar |
| 1 | tb | Lemon juice |
| 2 | tb | Grand marnier |
| | | Grated rind of 1 lemon |
| | | Thin slice of fresh ginger |
| 1 | ts | Cornstarch |
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. From Old Angelo's, 45 Elm St.,
Toronto, Ontario.