Old Angelo’s Gorgonzola Cheese Pate With Rasp Recipe

Ingredients:

2 c of cream cheese
2 c of cheese (Blue)
Salt
pepper (black)
2 c of sour cream (dairy)
5 pcs of eggs (large)
1/4 c of Port Wine (sweet)

For the Sauce:
1-1/4 c of raspberries (fresh or frozen); thawed when using frozen
1/2 c of Port Wine (sweet)
1/3 c of water
2 Tbsps of sugar (granulated)
1 Tbsp of juice (lemon)
2 Tbsps of liqueur (Grand Marnier)
Zests of a lemon (fresh); grated
1 pc of ginger slice (fresh); thinned
1 tsp of cornstarch

Instructions:

Combine cream cheese with blue cheese; blend till smooth then add sour cream, salt, and pepper. Whisk wine and eggs; add onto the mixture. Blend thoroughly then spoon the mixture onto a 9×5 inch pan (lined with waxed paper). place inside a larger pan and pour enough amount of (hot) water. Bake at 325 degrees F for an hour; let it cool inside the refrigerator for over a night till firm. Carefully remove pate from the pan and peel off the lining then slice.

Combine raspberries, wine, water, sugar, juice, liqueur, lemon zests, ginger, and cornstarch inside a saucepan. Let it boil then simmer till almost thickened or for 15 mins. Discard the ginger and puree the mixture. Strain the puree then serve with the pate.

>> Old Angelo’s Gorgonzola Cheese Pate With Rasp Recipe