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Guadalupe Street Blue Cheese Pate

March 2, 2010

Another interesting if crazed job was working for Massey’s Catering in 1985. It was a storefront/catering/bakery that worked all the angles ala  Silver Palate. We used any recipe we could find including this simple one from my friend Carol in Seattle.

Easy, quick and certain to be a hit. Serve in small ramekins or, for that special tasting menu, wrapped in fresh spinach. 3 different serving options are below.

Leftovers can be used as a spread for that special sandwich or whirl in a food processor with heavy cream and roasted garlic for the perfect sauce.

¼ # unsalted butter, softened
9 oz Crater Lake Blue Cheese from The Rogue Creamery, Central Point, Oregon
½ # cream cheese
2 Tbl brandy

Method:
Be sure all ingredients are at room temperature. In food processor, blend all together.

Three serving options:

1. Pack the pate into clean 3 oz ramekins, cover and refrigerate.

2. Line small 3 oz ramekins with plastic wrap, leaving enough hanging over the edge to fold back over. Pack in pate, fold over plastic and refrigerate. To serve, pull the plastic off the top, turn the pate onto a plate and remove plastic.

2. Line small 3 oz ramekins with plastic wrap, leaving enough hanging over the edge to fold back over. Line ramekin with fresh large spinach leaves, overlapping to cover completely. Use enough spinach that some leaves are hanging over the edge. Pack in pate, fold over spinach leaves. Top with 3 leaves and fold plastic over the top. Refrigerate. To serve, pull the plastic off the top, turn the pate onto a plate and remove plastic.

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