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Recipe of the Week: Goat Cheese-Walnut Terrine with Basil Cream Sauce

By Staff | Jul 16, 2019

Chef Loretta Paganini

Good things come in small packages and this recipe is no exception. Simple to prepare, it can be made ahead of time and served hot or cold. I like to enjoy it at room temperature with basil cream sauce and garnished with arugula salad. When entertaining friends this is the perfect appetizer to serve because it is guarantee to bring out the good time. Serves eight. (Chef tip: The best way to create a double boiler, also called in a professional kitchen “bain-marie,” is to take a large baking dish and line it with a dish towel and place it on the middle rack of a preheated 350-degree oven, then pour hot water about one inch up the side of the pan. Place your terrine in it and bake as needed.)

2 cups heavy whipping cream

2 large eggs

4 large egg yolks

1 teaspoon salt

1/2 teaspoon white pepper

1/8 teaspoon nutmeg

1/2 cup goat cheese, crumbled

1/4 cup toasted walnuts, finely chopped

Preheat oven to 350F. Adjust oven rack to center position. Line a terrine mold with parchment paper and lightly butter. Set into a large baking dish.

In a large bowl combine, cream, eggs, egg yolks, goat cheese, walnuts, salt, white pepper, and nutmeg. Pour egg mixture into prepared terrine mold and cover with the lid; place baking dish with into hot oven. Carefully pour hot water into the baking pan to come half-way up the sides of the terrine to create a bain-marie.

Bake 45 to 50 minutes or until a knife inserted near the center comes out clean. Remove from the oven, but leave in the water bath to keep warm (can be kept in water bath up to 20 minutes).

While custards are baking, prepare the basil cream sauce.

To serve, slice the terrine and serve with crostini and basil cream sauce.

Basil Cream Sauce:

(makes about one cup)

2 tablespoons unsalted butter

1 shallot, minced

Zest and juice of one lemon

2 cups heavy cream

1/4 cup fresh basil, chopped

1/4 cup fresh Italian parsley, chopped

1 teaspoon sea salt

1/8 teaspoon nutmeg

1/2 teaspoon white pepper

In a medium saucepan, cook shallots in butter until translucent. Add in cream, lemon zest, and lemon juice and bring to a simmer. Reduce until sauce thickens enough to coat the back of a spoon. Add fresh herbs, season with salt, pepper and nutmeg. Serve with goat cheese terrine and crostini.