Roquefort Pavee with an Apple Compote and Toasted Croutons
- 12 ounces Roquefort blue cheese, at room temperature
- 1/2 cup creme fraiche
- 1/4 cup white wine
- Freshly ground white pepper
- 4 ounces toasted walnuts
- 1 tablespoon butter
- 2 cooking apples, such as Granny Smith, cored and julienne
- Freshly ground black pepper
- 2 tablespoons light brown sugar
- 1 recipe Toasted Croutons, recipe follows
In a mixing bowl, combine the cheese, creme fraiche, and wine. Season with salt and pepper. Mix well. Fold in the walnuts. Line a 5 1/2 by 4 1/2 by 2-inch porcelain faceted terrine mold or any other 2 cup terrine mold with plastic wrap, letting the plastic wrap overlap the mold by 3 inches.
Spoon the cheese mixture into the mold. Fold the plastic wrap over the terrine and cover tightly. Refrigerate for at least 6 hours or up to 1 week.
In a large saute pan, over medium heat, melt the butter. Add the apples. Season with salt and pepper. Saute until tender, about 1 minute. Sprinkle the sugar over the apples and continue to saute for 2 minutes. Remove from the heat and cool completely.
Remove the terrine from the refrigerator and carefully open the plastic wrap. Invert it onto a serving platter and remove the plastic wrap. Spoon the Apple Compote on top of the terrine. Lay the croutons around the terrine and serve. Garnish with parsley.
Recipe courtesy Emeril Lagasse, 2000
Recipe courtesy of Emeril Lagasse