Parisian Picnic

How many of you have a Paula Deen or Ina Garten among your acquaintances? In addition to the other marvelous cooks I claim as friends is Suzie. Those who know her acknowledge Suzie as the “source” when they have a cooking question. She ran her own catering company and is fearless in the mastery of a recipe. This is a woman who uses her entire kitchen to spin sugar for a dessert recipe.

I turned to Suzie for a pâté recipe as I thought through a French picnic theme. She didn’t disappoint me. The pear, blue cheese and chicken terrine makes a beautiful centerpiece to the picnic menu. Add some wine, cheese and a baguette and—voilà—the job is done.

RECIPE: Pear, Blue Cheese and Chicken Terrine


2 cups Rhine wine
1 tablespoon sugar
1 large Bosc pear (8 ounces), peeled
1 tablespoon vanilla
8 boneless, skinless chicken breasts, ground (ask the butcher to do this)
1/2 teaspoons salt, divided
1/4 teaspoon pepper, divided
3/4 cup whipping cream
8 ounces blue cheese, crumbled
8 slices bacon
Mixed peppercorns


In medium saucepan, stir together wine and sugar. Bring to boil; add pear. Reduce heat and simmer, covered, for 10 minutes or until pear is tender. Remove from heat; stir in vanilla. Allow pear to cool in wine mixture for 1 hour, turning pear occasionally. Remove pear and discard liquid. Core and coarsely chop pear (should be about 1 cup); set aside.

Place ground chicken in food processor with 1/2 teaspoon salt and 1/4 teaspoon pepper. With processor running, gradually add cream. Transfer mixture to large mixing bowl. Gently stir in pear and cheese.

Arrange bacon slices crosswise in 8x4x2-inch loaf pan (or 3 small loaf pans), letting slices hang over the pan edges. Add chicken mixture, patting down evenly. Fold bacon slices over filling. Sprinkle with peppercorns and then fold over slices of bacon.

Bake in 350-degree oven for 60 minutes or until an instant-read thermometer inserted in center registers 165 degrees. Remove and let stand, covered in pan on wire rack for 30 minutes.

Carefully pour off liquid from terrine, using a wide metal spatula to keep terrine from sliding out. Unmold terrine onto serving dish. Surround with sliced baguette, cornichons (small tart pickles) and a raspberry mustard.

Serves 8–10. Freezes well.

Adapted from Traditional Home magazine.

Nancy Lynch is a self-taught cook from a family of foodies. She teaches cooking classes at Orange Tree Imports and All Through the House in Stoughton. E-mail your questions, comments or recipe requests to See Nancy’s previously published recipes at

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