Title: Old angelo's gorgonzola cheese pate with rasp
 Categories: Cheese, Canadian
      Yield: 15 Servings
 
      1 lb Cream cheese
      1 lb Blue cheese
           Salt and pepper
      2 c  Sour cream
      5    Eggs
    1/4 c  Sweet port wine

MMMMM---------------------------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.