Recipe - Blue Cheese Hazelnut And Herb Terrine

FROM ANDY BIEGEL
CULINARY CUISINE
BBS
Radicchio leaves
2 1/8 ounce Creamy blue cheese
3 One fourth ounce Greek strained yogurt
1/3 tablespoon Mayonnaise
1 teaspoon Gelozone; (gelatin)
One half ounce Toasted hazelnuts
2/3 Hard boiled eggs
2 tablespoon Fresh mixed herbs
SUGGESTIONS FOR
HERBS
Parsley
Coriander
Chives
1/8 teaspoon Paprika

1. Trim the stalks from the radicchio and use the leaves to line a 110gm
(for two servings) loaf dish.

2. Mash the blue cheese with the yogurt and mayonnaise and warm gently. In
a separate pan, whisk the Gelozone with 2 T water and bring almost to a
boil.

3. Fold into the cheese mixture. Add the nuts, eggs, herbs, paprika and
seasoning. Mix well, and tranfer to the loaf tin.

4. Fold over the radicchio leaves and chill until set. Carefully turn out
of the tin, slice and serve.

This is pretty good warm or cold. Try serving with a flavored hollandaise
sauce.

Source: Andy Biegel, The Culinary Connection BBS and hub of KookNet
312252FOOD Typed in MM format by Linda Fields, Cyberealm BBS and home of
KookNet Watertown NY 3157861120

Recipe by Vegetarian site*
Posted to MCRecipe Digest by "Megabytes" megabytes@email.msn.com on
Feb 20, 1998