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Рецепт Rouqefort Terrine and Walnut Creme Glace
by Monte Mathews

From The Daily Meal:

A

Five-Course Lunch to Celebrate New York’s Cheese Week

By

Staff

Writer

A

celebratory meal at Bar Boulud welcomes the French Cheese Board to New York

The

start of the French Cheese Board’s Cheese Week in New York City, running from

Feb. 21 to Feb. 26, was celebrated with a five-course lunch. Chefs from Les

Mâitres Cuisiniers de France came together at Bar Boulud to celebrate the event

with dishes they will feature for the week. Every one featured cheese in

familiar — or unfamiliar — form. And each course was accompanied by French

wines.

Chef Alexander Burger of the host

restaurant, Bar Boulud, was responsible for two courses. The first, passed

canapés, included a glorious black truffle goat cheese from artisanal

California cheesemaker Laura Chenel, a petite breakfast goat cheese from Marin

French Cheese of California, and finally a Gabietou from Mon Fromagerie in

Roanne. These rich cheeses were accompanied by Champagne Brimoncourt Régence

Brut, Château de Berne’s Côte de Provence rosé, and a red Bordeaux from

Légende, the venerable Château Lafite’s entry into more moderately priced

wines.

Chef Hervé Malivert of the

International Culinary Center (ICC) presented his take on a smoked duck, goat

cheese, and potato tatin. To accompany the dish was a relative newcomer to the

International wine arena: Château Tourril Minervois, showing both their 2011

Panatella and their 2016 Helios.

The main course followed. It

was a tour de force for Burger again. He served a braised pork shank with

broccoli rabe and garlic jus, but the surprise was his pommes aligot. This

potato purée got its intense creaminess and richness with the addition of comté

juraflore fort des Rousses from Fromagerie Arnaud. This genre of cow’s milk

cheese has the distinction of having the highest production of all French AOC

cheeses, at 64,000 tons annually. The Arnaud family makes one of the best, as

it has since it was founded in 1907. The wines were two more under the Légende

label, a St. Émilion and a Pauillac.

What

would a cheese lunch be without a cheese platter? The task of making this one

fell to hef Anna McGorman of Bar Boulud (she was one of the creators of Dominique Ansel’s madly popular cronut). She

chose to spotlight the work of two French cheesemakers who have taken to making

cheese in America with a passion. Alouette, a brand familiar to supermarket

shoppers, was represented by its Etorki Reserve and Saint Agur L’Intense.

Etorki is a sheep’s milk cheese originally from the French Basque region; Saint

Agur l’intense is a mild double cream blue cheese. California’s Marin French

Cheese was represented again, this time by its petite cendrée, a triple crème

cheese that is dusted with ash before it develops a bloomy rind. The cheese

course was accompanied by Château Massot, one of the first organic wines from

Bordeaux. With it was Château La Dauphine’s Cuvée Delphis from Fronsac.

The pièce de

rèsistance of the lunch may very well have been the dessert created by chef

Bernard Liberatore on Manhattan’s CORE Club — a Roquefort terrine, combining a

cream of the emblematic blue cheese with a remarkable flavor of spice cake and

pear and a quenelle of walnut ice cream. The pear and Roquefort flavors were a

great match. (The chef was kind enough to give The Daily Meal the recipe.) The

perfect accompaniment to the final course of a memorable meal was a glass of

Boulard Grand Solage Calvados VSOP.

Recipe for

Directions

To

Make the Walnut Ice Cream:

Toast

the walnuts, then rough chop them.

Bring

the heavy cream, milk and the rough chopped walnuts to a boil then remove from

heat and let steep for 20 minutes, covered.

Blanch

the egg yolks and sugar.

Bring

the cream, milk, walnut liquid to a boil.

Temper

the yolk mixture and add it to the cream, milk, walnut mixture.

Chill

the mixture for an hour then follow ice cream maker directions to make the ice

cream. Store in the freezer overnight.

To

Make the Spice Cake:

Preheat

oven to 325 degrees. Bring beer and molasses to a boil in a large pot. Remove

from heat. Add the baking soda which will foam up. Whisk and set aside.

Whisk

sugar and eggs together until they form a yellow ribbon. The slowly pour

in the grape seed oil.

Add

beer and molasses mix to the sugar and egg mixture.

Fold

in dry ingredients, mixing carefully to eliminate any lumps.

Line

1/4 sheet pan with parchment paper.

Pour

the cake mixture, tapping down the sheet pan.

Bake

for 12 until cake is done but still moist.

Once

cake is baked, weight it down using 2 quarter sheet pans. Let cake cool

completely.

To

Make the Pear and Roquefort Crème:

First,

poach the pears. Peel the pears, cut in half and core the pear. Bring the

water, sugar, vanilla bean, star anise, cinnamon stick and the pears to a

boil. Simmer on low for 25 minutes or until the pears are fully cooked

and soft. Reserve the pear cooking liquid to use later. Cool the pears.

Use

2 half pears for the gel and dice the rest into 3/8 inch pieces for the

terrine.

Next

make the Roquefort Crème. Crumble the Roquefort and using the paddle on a stand

mixer, blend in the mascarpone.

Make

the Pear and Roquefort Crème. Soak the gelatin in ice water. Fold the

diced pear into the Roquefort crème. Warm 1/2 cup of the pear cooking

liquid, melt the gelatin and add it to the pear and Roquefort mixture.

To

Make the Pear Gel:

In

a blender or food processor, purée the pear halves to a smooth

consistency.

Put

them in a pot and bring the purée to a boil, whisking in the agar. Cook for 1

minute.

Wrap

the pot in cling wrap and set aside.

When

the pear purée has set, mix in the blender or food processor again. Put

the puree into a squeeze bottle to be ready for use.

To assemble the Terrine:

Cut

the sheet cake into pieces, one 2/3 of the thickness and one 1/3. Put the

2/3 piece onto a plate or flat surface.

Cover

the entire surface of the cake with the pear Roquefort crème. Cover with the

1/3 cake, pressing down. Let set overnight in the fridge. Cut into

squares.

To

finish the cake, apply a swirl of the Pear Gel on the plate from the

center. Put a slice of the terrine slightly off center. Place

randomly Fennel Blossoms on the Pear Gel. Put 2 pieces of Opaline on 2 of

the blossoms. Quenelle the ice cream and place on the pear gel.