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Spiced Nuts:

• 10 ounces mixed nuts
  
• 2 tablespoons butter
  
• 1/2 tablespoon cumin
  
• 1/4 teaspoon cayenne pepper
  
• 2 tablespoons sugar
  
• 1 teaspoon salt

Terrine:

• 16 ounces blue cheese, crumbled
  
• 2 1/2 ounces soft fresh goat cheese, e.g. Montrachet
  
• 2 1/2 ounces cream cheese, room temperature
  
• 1/4 cup butter, room temperature
  
• 1/2 cup green onions, chopped
  
• 2 tablespoons brandy
  
• 2 tablespoons fresh parsley, chopped
  
• 1 tablespoon chives, chopped
  
• Red leaf lettuce

Melt butter and add cumin and cayenne. Pour over nuts and stir to coat. Add sugar and salt. Bake at 300 degrees for 20 minutes. Allow to cool. Coarsely chop nuts.

Lightly oil 8 1/2-inch-by-2 1/2-inch loaf pan. Line pan with plastic wrap so that plastic extends over edges. Combine 12 ounces blue cheese, goat cheese, cream cheese and butter in food processor and blend until smooth. Transfer mixture to large bowl. Stir in green onions and brandy. Mix parsley and chives in small bowl.

Spoon a third of the cheese mixture into bottom of lined pan, spreading evenly. Sprinkle a third of remaining crumbled blue cheese evenly over cheese mixture. Sprinkle a third of the nuts over the blue cheese. Sprinkle with 1 tablespoon of herb mixture. Repeat layering. Spread remaining cheese mixture evenly over the top. Fold plastic over cheese to cover. Refrigerate overnight. Store remaining nuts at room temperature.

Line platter with lettuce leaves. Unfold plastic from cheese. Carefully invert mold onto platter; remove pan and plastic. Sprinkle terrine with remaining blue cheese, nuts and herbs. Serves 25. Serving suggestion: surround terrine with a "daisy" of grapes.

Cindy Scott Customized Catering

Thursday, October 10, 2002