Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
Ingredients: Butter and flour four ramekins 4 ounces fresh goat cheese 2 tablespoons fresh thyme 1 tablespoon sundried tomato, finely chopped 1 pinch nutmeg Salt and pepper to taste 3 tablespoons butter 1/2 cup flour 1 cup cold milk 5 egg yolks 5 egg whites Vinaigrette: 2 tablespoons walnut oil 4 tablespoons olive oil 2 tablespoons red wine vinegar 1 tablespoon fresh tarragon, chopped Salt and pepper to taste To Serve: 2 pears Assorted mixed baby greens Instructions: Provided courtesy of Domaine Carneros Napa, CA Butter and flour eight 4 ounces ramekins. In a large bowl, combine the goat cheese, thyme, sundried tomatoes and seasonings to taste. Set aside. In a sauce pot, melt the butter over medium heat. Slowly whisk in the flour and mix until there are no lumps. Slowly add the cold milk, mixing constantly. Cook until the mixture reaches the scalding point. Remove from heat and cool for ten minutes. Add egg yolks and mix thoroughly. Add cheese mixture. In a separate bowl, whisk the egg whites until soft peaks form, and gently fold them into the other mixture and pour them into prepared souffle' dishes (fill them only 3/4 full). Place in a preheated 375 degree oven and bake about 30 minutes, or until golden brown. Serve immediately after removing from the oven. Combine all ingredients of the vinaigrette. To serve, core and slice 2 pears into 10 to 12 slices each and fan onto one side of a plate. Toss the greens in the vinaigrette and place over the tops of the pears. Remove the souffle's from the oven and either place the dish directly on the plate or remove the souffle' from the ramekin and place onto the salad. |
Recipes Search
Copyright © 1993 - 2012 Lanier Publishing International