Sunday, December 27, 2009

Goat Cheese Terrine

This is a recipe from the Whitewater Cooks at Home cookbook. Fabulous cookbook, I strongly recommend you buy it.

Beat until fluffy and smooth (mixer or spoon):

8 oz (250 g) soft goat cheese (I bought mild, unripened)

Spread half the cheese on serving plate, cover with:

¼ cup chopped oil packed sun-dried tomatoes, drained

½ cup pesto, store bought or homemade

¼ cup fresh parsley, chopped

¼ cup fresh basil, chopped

1 tsp freshly ground pepper (I didn't use this)

Spread the rest of the cheese on top.

Cover tightly with plastic wrap and press down gently to compress the layers a bit. Refrigerate until just before serving.

When you’re ready to serve, sprinkle with:

¼ cup fresh parsley, chopped

¼ cup fresh basil, chopped

2 tbsp balsamic crema or balsamic vinegar

2 tbsp extra virgin olive oil

2 tbsp pine nuts, toasted

I made mine right on the serving dish but you can also use a 6" tart pan with a removable bottom. When ready to service, just invert onto a plate and remove the pan bottom/sides.

Rosemary Nut Crackers

Got this recipe from Whitewater Cooks at Home (first via my friend, Nancy). They are almost exactly like the expensive Rainforest Crackers and oh so yummy with the Goat Cheese Terrine recipe I will also post.

Preheat oven to 350 degrees.

Stir together in a large bowl:

2 cups flour

2 tsp baking soda

1 tsp salt

Add and stir until just combined:

2 cups buttermilk

¼ cup brown sugar

¼ cup honey

Add and stir just until well blended:

1 cup raisins or dried cranberries

½ cup pecans (or other nuts), toasted and chopped

½ cup roasted pumpkin seeds

¼ cup sesame seeds

¼ ground flaxseed (wheat germ also works)

2 tbsp parmesan cheese, grated

2 tbsp fresh rosemary, finely chopped (I used 2 tsp dried, crumbled)

Pour into two 8x4 inch greased loaf pans and bake at 350˚ for about 35 minutes, or until golden and springy to the touch.

Remove from pans and cool on a wire rack. The cooler the loaf, the easier it is to slice thinly. (Can be cooled overnight in the fridge.)

Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. (I put mine on parchment paper.) Each loaf makes 30-35 slices.

Bake at 350˚ for 10 minutes, then flip them over and bake 3-6 more minutes until crisp and deeply golden.

Remove and cool completely on a wire rack. Store in a cookie tin or freeze in sealed containers.