Reblochon Terrine with Gingerbread Recipe

Ingredients:

1 large onion, thinly sliced
1/2 cup white wine
2 tbsp olive oil
1 pound Reblochon cheese, rind removed and diced into small cubes
2 cups heavy cream
2 eggs
1/2 tbsp salt
1/2 tsp black pepper
9 slices of gingerbread, cut diagonally and toasted
fresh parsley, chopped (for garnish)

Instructions:

Preheat the oven to 350°F.
Grease a 9×5 inch loaf pan with cooking spray or butter. Line the pan with parchment paper and set aside.
In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook until they are caramelized and golden brown. Pour in the white wine and continue to cook until the liquid has evaporated. Remove from heat and set aside to cool.
In a separate bowl, beat the eggs and heavy cream together until smooth. Add the salt and black pepper. Mix well.
Layer the gingerbread slices in the bottom of the prepared loaf pan. Add a layer of diced Reblochon cheese on top of the gingerbread.
Add the cooled onions on top of the cheese. Repeat the layers until the loaf pan is filled.
Pour the egg and cream mixture over the layered ingredients in the loaf pan. Tap the pan gently to remove any air bubbles.
Bake for about 45 to 50 minutes or until the top is golden brown and firm to the touch.
Remove from the oven and let cool for at least 15 minutes. Carefully invert onto a serving platter.
Garnish with fresh chopped parsley and serve warm or at room temperature.

Verdict:

This Reblochon Terrine with Gingerbread recipe is a unique and delicious way to enjoy cheese and gingerbread. The layers of caramelized onions, Reblochon cheese, and toasted gingerbread form a perfect combination of sweet and savory flavors. The addition of heavy cream and eggs in the recipe produces a creamy texture that will melt in your mouth. Garnish with fresh parsley to add a pop of color and freshness to the dish. It’s a perfect appetizer or side dish for any holiday or special occasion.