Roquefort Pavee With An Apple Compote And Toasted Croutons

Recipe Ingredients

12 oz	340g	Roquefort blue cheese - at room temperature
1/2 cup	118ml	Creme frâiche
1/4 cup	59ml	White wine
		Salt - to taste
		Freshly-ground white pepper - to taste
4 oz	113g	Toasted walnuts
1 tablespoon	15ml	Butter
2		Cooking apples, such as Granny Smith - cored, julienned
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Light brown sugar
1		Toasted Croutons - (see recipe)
		Parsley - for garnish

Recipe Instructions

In a mixing bowl, combine the cheese, creme frEiche, 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 (available at Dean and Deluca Stores) 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 Toasted Croutons around the terrine and serve. Garnish with parsley.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D21) - from the TV FOOD - NETWORK

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