This apple and sage goat cheese terrine is inspired by the legendary feasts of Redwall Abbey. Journey to Mossflower Wood where the aroma of fresh herbs and ripe apples fills the air and enjoy the culinary delights of Brian Jacques’ beloved tales!
A Feast at Redwall Abbey
Set in the fictional Mossflower Woods, the enchanting world of Redwall revolves around the adventures of its anthropomorphic animal inhabitants. Brain Jacques’ beloved children’s stories tell the heroic stories of the creatures who live in Redwall Abbey and battle many a villain. Jacques’ rich imagery surrounding the many feasts in Redwall provide the perfect inspiration for a lavish feast. Join along with Matthias and Cornflower, as we explore the wondrous culinary delights of Redwall.
To table, to table and eat what you may,
Come brothers, come sisters, come all.
Be happy, be joyful, upon our feast day,
Eight seasons of peace in Redwall.
- Mattimeo, by Brian Jacques
A Goat Cheese Terrine
The third book in the Redwall series, Mattimeo, begins with a great summer feast. While the creatures of Redwall understandably eat a mainly plant based diet, they do enjoy rich dairy products in the form of cheese and sweet cream. Many kinds of cheese, in varying colour, are described as studded with nuts, fresh herbs, and apples. With a layer of sweet apple compote and a pretty garnish of sage and hazelnuts, this goat cheese terrine pays homage to that description.
These were backed up with the cheeses, arranged in wedge patterns of red, yellow, and white, studded with nuts, herbs, and apple
- Mattimeo, by Brian Jacques
Ingredients
Goat cheese: Soft and creamy, with a slight tang, fresh goat cheese is an unaged cheese made from goat milk. Sometimes called chèvre, soft goat cheese is the perfect cheese to use in this terrine.
Cream cheese: Blending the goat cheese with cream cheese yields a luscious, creamy cheese spread while also softening the goat cheese flavour. Bring the cream cheese to room temperature before using.
Apples: Use whatever kind of apple you prefer. I like using gala or granny smith, both of which should hold their shape well after cooking.
Sage: Use fresh sage leaves to decorate the top of this terrine. Chopped sage is also mixed into the bottom layer of the goat cheese terrine. This is for purely aesthetic purposes, as the white top layer of goat cheese showcases the garnish better.
How to make Apple and Sage Goat Cheese Terrine
Make the apple compote
Prepare the apple compote ahead of time so that it can cool before you layer the terrine. Peel and dice the apples. In a skillet, melt the butter over medium heat. Add the apples, brown sugar, lemon juice, and kosher salt. Bring the apple mixture to a simmer and then turn the heat down.
Cook the apples, stirring occasionally, until they are tender but still hold their shape, about 10 to 15 minutes. Transfer the apple compote to a bowl and cool completely before using.
Prepare the cheese mixture
Line a 3-cup bowl with two layers of cling film, smoothing the film as neatly as possible. Set aside. In a mixing bowl, combine the goat cheese and the softened cream cheese. Use a spatula to cream the two cheeses together until smooth and creamy. Set aside 3 sage leaves to use as garnish and finely chop the rest.
Layer the terrine
Arrange the sage leaves and nuts in the bottom of the prepared bowl. Make sure the leaves are facing down so that they will face up once the terrine is turned out. Carefully drop a large scoop of the goat cheese mixture on top of the garnish. Use a spoon to gently spread the cheese over the garnish without disturbing it. Use a little less than half of the cheese for the top layer, smoothing the cheese evenly.
Scoop the apples from their cooking liquid and drain. If the apples are fairly firm you can give them a bit of a squeeze to remove as much liquid as possible without completely crushing them. Spread the apples evenly over the cheese layer, packing them down evenly.
Add the chopped sage to the remaining goat cheese and combine. Spread evenly over the apples in the terrine, smoothing the top layer. Cover with cling film and chill for at least 1 hour before serving.
Serve the Apple and Sage Goat Cheese Terrine
To serve, loosen the terrine from the bowl by gently pulling on the cling film. Flip the bowl over onto a serving platter and lift off the terrine. Gently peel back the cling film. Serve the apple and sage goat cheese terrine with a slice of hazelnut bread, or other bread, and enjoy!
