Before she became an accomplished floral artist, lifestyle expert, and guardian of her family’s fine wood polish recipe, Mary Spotswood Underwood worked in a catering kitchen in Birmingham, Alabama. There, the Le Cordon Bleu–trained chef developed a signature recipe that would carry her through many years and holidays.
“I have a couple different terrines, and I just change the flavor profile per season,” Underwood says of her crowd-pleasing cheese dish. The one shared below—starring rosemary, cinnamon, cranberries, and other warming flavors—is her go-to from Thanksgiving through Valentine’s Day. Like a true former caterer, she often makes ten at a time, storing them in the freezer and pulling them out as needed. “They’re the perfect thing to take to someone’s house for a potluck, or I wrap them up in small terrine dishes and give them as hostess gifts and teacher gifts,” she says.
This recipe makes one large party-sized terrine, but you can divide the mixture and make smaller terrines.
