Monday, April 13, 2009

"Party Cheese Terrine"

Do you have any idea what a terrine is? Neither did I, and I'm still not sure what a terrine has to do with this recipe, from my co-worker, Laura. It's a dip that you layer in the container and then flip onto a plate to serve. It called for a special "cheese server" container that Tupperware no longer sells (apparently) so I had to be creative. When I Googled "terinne," I came up with some fancy ceramic containers and terms like "pate" and "duck foie gras." Don't let that scare you; I didn't think the dip would know the difference, so I decided to use two to-go containers that I happened to have, and my dip tasted every bit as good (and better) than some shee-shee-froo-froo fancy-schmancy restaurant fare. In fact, be careful, because this dip is so good, you will have a hard time pulling yourself away from it.


1/3 cup pecans, finely chopped
1 3/4 cups snipped parsley (get rid of the stems)
3 pkgs. cream cheese, softened
2/3 cup butter, softened
3 tablespoons milk
1/2 cup chopped green onions
2 1/2 pkgs Buddig ham, chopped small
1 tsp prepared mustard
1 2-oz jar chopped pimiento, drained
Optional garnish: cucumber or water chestnut slices
Assorted crackers to serve with the dip

First, lube up the container you're going to layer the dip in with vegetable oil. Mix the pecans and 3 tablespoons of the parsley; sprinkle evenly into the bottom of the container.
Beat the softened cream cheese, butter, and milk until creamy.
Take 1/3 of the cream cheese mixture and spoon it onto the mixture in the pan. Carefully spread it around with a knife. (It will slide around a bit, but don't worry about it.) Next, chop the green onions. (For years now, I've been a big fan of Veggie Wash, so I always clean them first. In fact, I wouldn't think of eating a single veggie or fruit without having cleaned it with Veggie Wash first.)
This is my favorite pic of the bunch, so I'm making it bigger. Isn't it pretty?Mix the onions with the remaining parsley
and add 1/2 of the remaining cream cheese mixture to the bowl and mix it up.
Plop this over the first layer (and spread it.)
Next, prepare the ham. I suppose you could use Buddig beef, too, but this being Easter, I chose the ham (Just kidding, Silly! I was just following the recipe.) The package is a 2-oz size, so you'll need a total of 5 ounces.
Chop it up small...
Mix the ham, drained pimiento, and mustard.
Stir and spread this mixture over the 2nd layer.
Here's how much this recipe made (the smaller container is a Ziplock sandwich-sized container.) If you're the fancy type, feel free to put it into your terrine :)
Now, here's where I read the directions that read "Cover and chill overnight,"(about three hours before we had to leave for the party at my brother's house.) Guess what? I broke the rules; I chilled it in the freezer for about 30 minutes and then put it in the fridge for 2.5 more hours. (No one was the wiser!)

Shortly before you need to serve the dip, invert the container onto a plate and cover with a hot, damp cloth to help the dip slide out of the container. If you're in the mood to channel Martha, garnish the dip with a few slices of cucumber or water chestnuts. Isn't it pretty?! Serve with crackers (or eat it with a spoon--Just kidding!!)

*Note: This recipe is copyrighted by Meredith Corporation and Dart Industries.
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