Old Angelo's Gorgonzola Cheese Pate with Raspberry Sauce

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Title: Old Angelo's Gorgonzola Cheese Pate with Raspberry Sauce
Categories: Cheese, Restaurants, Dkuhnen msn
Yield: 15 Servings

1 lb Cream cheese
1 lb Blue cheese
Salt and pepper
2 c Sour cream
5 Eggs
1/4 c Sweet port wine

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10 oz Fresh raspberries, or thawed
If frozen
1/2 c Sweet port wine
1/3 c Water
2 T Granulated sugar
1 T Lemon juice
2 T Grand marnier
Grated rind of 1 lemon
Thin slice of fresh ginger
1 t Cornstarch

To make pate, blend cream and blue cheese until smooth. Add Salt,
pepper and sour cream. Whisk eggs and port wine, blend into cheese
mixture. Spoon mixture into a terrine or 9 by 5 inch loaf pan lined
with parchment paper or buttered foil. Place in a large pan, pour in
enough hot water to reach half way up on side of baking dish. Bake
in a 325 oven for 1 hour or until a knife inserted into the centre
comes out almost clean. Cool overnight in refrigerator or until very
firm. Gently remove from terrine or pan. Remove foil, slice and serve
on a dessert plate with a little raspberry sauce. To make raspberry
sauce, combine all ingredients, bring to a boil and simmer until
slightly thickened, about 15 minutes. Remove ginger if desired, then
puree and strain. Pour over each pate slice. From Old Angelo's, 45
Elm St., Toronto, Ontario.
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