Recipe: Blue Cheese and Toasted Pecan Terrine With Frisee and Apple Jam

Serves 12.

Note: Cashel Blue, made near the town of Cashel in County Tipperary in southwestern Ireland, is considered one of the best blue cheeses in the world, but any quality blue cheese will do. Find it at www.murrayscheese.com. This recipe must be prepared in advance. From "My Irish Table" by Cathal Armstrong and David Hagedorn.

Terrine:

• 1 c. coarsely chopped pecans

• 1 lb. Cashel Blue cheese, crumbled (see Note)

Jam:

• 2 small apples, such as Granny Smith or Pink Lady, peeled, cored and coarsely chopped

• 1/2 c. honey

• 1/2 c. freshly squeezed lemon juice

Salad:

• 8 c. frisée

• 2 tbsp. finely minced shallot

Directions

Preheat oven to 300 degrees. Line a 9-inch loaf pan with plastic wrap, leaving a generous overlap.

Toast the pecans: Spread the pecans on a pie pan and lightly toast in oven for 10 minutes, then allow to cool.

Make the terrine: Combine the cheese and pecans in a large bowl and pack the mixture firmly into the loaf pan. Fold the overlapping plastic wrap over to cover completely and refrigerate overnight or up to 3 days.

Make the jam: Combine the apples, sugar, honey and lemon juice in a saucepan and cook over medium-high heat until the apples are syrupy, about 5 minutes. Lower the heat to medium and continue cooking for another 10 minutes, stirring often, until the apples are completely soft and caramelized. Remove from heat and mash the apples into jam with the back of a fork. Let cool.