Recipe - Herb And Flower Cheese Terrine

1 pound Very soft cream cheese
Three fourths pound Very soft sweet butter
1 cup Grated Asiago cheese or use
very fresh parmesan.
2 lg Cloves garlic; finely
chopped
Three fourths cup Fresh basil; finely chopped,
or 6 T. dried
One fourth cup Fresh oregano; finely
chopped or 2 T dried
2 teaspoon Worcestershire sauce
Three fourths teaspoon White pepper
Three fourths cup Toasted pine nuts or pecans
Three fourths cup Finely chopped fresh parsley
No salt needed
1 Three fourths pound Italian Provolone cheese;
thinly cut or sliced up (ask them to
do it at the deli counter)
(up to 2)
25 Violas or rose petals if
available; (up to 30)

from Shepherds Garden Seeds cookbook I'm not sure if it is from their
first or second book _Recipes from a Kitchen Garden_ or _More Recipes from
a Kitchen Garden_. I've made it for the edible flowers workshop I've done
and am planning to make it for my dept. Christmas party using flowers I
pressed rather than fresh. The flowers get all squished and are mainly for
color, so it should work. I always have the deli slice the provolone as
thin as they can get it about 1mm thick for best results.

Cream together the softened cream cheese, Asiago or Parmesan cheese and
butter. Add the garlic, basil, oregano, Worcestershire sauce, and pepper
and combine thoroughly. Add the pine nuts and chopped parsley and mix
again. Use your hands and squoosh it together.

Butter a miniloaf or terrine pan. Line with saran wrap. Layer bottom of
pan with provolone cheese slices, then add a layer of the soft cheese mix
and a sprinkling of flowers or petals. Continue to alternate layers. Try to
get about 5 layers for a nice effect.

Refrigerate overnight. Remove from fridge and let stand about 15 minutes
before serving. Remove plastic wrap and garnish with more flowers.

Note: when cooking with flowers, make sure they have not been treated with
any pesticides and make sure you identify them correctly. The best source
is to grow your own however, but if need be some produce suppliers can
order fresh edible flowers for a small fortune.

Posted to FOODWINE Digest by Susan Schoneweis sschonew@UNLINFO.UNL.EDU
on Dec 10, 1997