Gorgonzola, Fig and Pecan Cheese Terrine
1 cup dried Mission figs, quartered, divided
1 cup dry red wine
1 sprig fresh thyme
1 pound cream cheese, at room temperature
¾ cup unsalted butter (1½ sticks), at room temperature
8 ounces Gorgonzola, crumbled
2 tablespoons brandy
1 teaspoon kosher salt
1 cup pecans, toasted
2 tablespoons flat-leaf parsley, chopped (plus additional for garnish)
Spray a 9-by-5-inch loaf pan with cooking spray and line the inside with plastic wrap.
Put ½ cup of the figs into a small saucepan along with the red wine and the thyme. Let the mixture simmer over low heat for 15 minutes. Drain the figs, discard the thyme and wine and set the figs aside to cool.
Put the cream cheese and butter into the bowl of an electric stand mixer and, using the paddle attachment, cream the mixture on medium until well blended, about 1 minute. Add the Gorgonzola, brandy and salt and beat 1 more minute. Do not overbeat the terrine or it won't set properly.
Spoon half of the cheese mixture into the pan and spread it evenly, making sure to get into the corners. Scatter the cooked figs, ½ cup of the pecans and the parsley on top evenly and cover with the remaining cheese. Give the pan a few sharp raps on a flat surface to settle the terrine; cover it with plastic wrap and refrigerate for at least 6 hours.
To remove the terrine from the pan, turn the pan upside down on a flat surface and pull one end of the plastic wrap down. The terrine will slip out of the pan onto the top piece of plastic wrap. Slice the terrine and fan out the pieces on a platter garnished with greens. Garnish with the remaining figs, pecans and parsley. Serve with water crackers or other good quality crackers.
Serves 16.
Cook's note: The terrine can be made up to one week in advance.
Nutrition values per serving: 320 calories, 28 g fat (16 g saturated), 11 g carbohydrates, 2 g fiber, 6 g protein, 65 mg cholesterol, 400 mg sodium.
"Talk With Your Mouth Full" by Dan Smith and Steve McDonagh
(2007 Stewart, Tabori & Chang, $27.50)