Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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