Cashel Blue and Toasted Pecan Terrine With Frisee and Apple Jam 12.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Mar 12, 2014

This particular brand of cheese is a favorite of Cathal Armstrong, chef-owner of Restaurant Eve in Alexandria, for serving as part of a composed cheese course. Its saltiness and tang are balanced by the jam and salad.

Make Ahead: The terrine needs to be refrigerated overnight. The jam and terrine can be refrigerated (separately) for up to 3 days. The salad is best when assembled just before serving.

Where to Buy: Cashel Blue is available locally at Wegmans, some Safeway stores and Dean & DeLuca in Georgetown, and online through


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings

  • For the terrine
  • 4 ounces (1 cup) coarsely chopped pecans
  • 1 pound Cashel Blue cheese
  • For the jam
  • 2 small apples, such as Bramley, Granny Smith or Pink Lady, peeled, cored and coarsely chopped
  • 1/2 cup sugar
  • 1/2 cup honey
  • 1/2 cup fresh lemon juice
  • For assembly
  • 2 heads (about 8 cups) frisee
  • 2 tablespoons finely minced shallot
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt


For the terrine: Preheat the oven to 300 degrees. Spread the pecans in a pie plate; toast for 10 minutes until lightly browned and fragrant. Cool completely.

Line an 8- or 9-inch loaf pan with plastic wrap, leaving a generous overlap on all sides.

Crumble the cheese, letting it fall into a mixing bowl. Add the toasted pecans and toss gently to incorporate, then pack the mixture firmly into the loaf pan. Seal/cover with the plastic wrap. Refrigerate at least overnight or up to 3 days.

For the jam: Combine the apples, sugar, honey and lemon juice in a medium saucepan over medium-high heat; cook until the fruit is syrupy, about 5 minutes. Reduce the heat to medium and cook for about 10 minutes, stirring until the apples are soft and caramelized. Remove from the heat; use the back of a fork to mash into a coarse jam. Cool completely.

For assembly: Gently separate the frisee leaves and place in a mixing bowl. Add the shallot, oil and salt; toss to coat and incorporate.

Unmold the terrine; cut into 12 equal slices. Place one slice on each plate, then arrange a small mound of the salad next to it, along with a dollop of the jam.

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Recipe Source

Adapted from "My Irish Table: Recipes From the Homeland and Restaurant Eve" (Ten Speed Press, 2014).

Tested by Helen Horton.

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