STILTON, PORT AND WALNUT PATE

Next up on this holiday appetizer line up from California Walnuts, Stilton, Port and Walnut Pate. Isn't it a looker? This would definitely be a beautiful presentation at your next holiday party. I would add some beautiful fruit all around so people could help themselves. Cheese anyone?

Recipe and photo from California Walnuts. Permission was granted prior to posting.

*Disclaimer: the recommendation to use California walnuts is strictly from California walnuts and from the creator of this recipe. Food Tastes Yummy does not fully endorse products.*

Ingredients:
  • 1 small pear (firm but ripe), diced
  • 1/3 cup Port
  • 1/3 cup water
  • 1 tbsp sugar
  • 1/3 cup Stilton, crumbled
  • 2 tbsp cream cheese, softened
  • 1 tbsp butter, softened
  • 2 tsp fresh parsley, minced
  • 2 tbsp lemon juice
  • 1/3 cup California walnuts, toasted and finely chopped

Toasting walnuts: In a large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.

Poached Pear: Heat a small heavy bottomed frying pan over medium-high heat. Add pear, port, water and sugar. Bring to a simmer and redice heat to medium to soften pear, about 10 minutes. Increase to high heat to reduce juices to a syrup, about 5 minutes. Remove from heat and let cool.

Stilton/Walnut Mix: In a small bowl, add stilton, cream cheese, butter, parsley and lemon juice and mix until well combined. Add walnuts.

Line a 1 cup (250 ml) remekin or custard cup with plastic wrap and fill with half of the stilton/walnut mix. Then layer with half of the poached diced pear. Repeat steps with remaining stilton/walnut mix and poached pear.

Cover with plastic wrap and refrigerate for at least an hour before serving.

Remove plastic wrap; slice pate into wedges and serve.

Tips: Pate can prepared a day ahead and stored in the refrigerator. Serve with crackers, fresh baguette, grapes and/or as part of a cheese tray.

 




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