Blue Cheese Souffle With Fresh Figs And Honey Recipes

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BLUE CHEESE SOUFFLE WITH FRESH FIGS AND HONEY



Blue Cheese Souffle with Fresh Figs and Honey image

Provided by Tyler Florence

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons unsalted butter, softened, plus more for greasing the ramekins
3 tablespoons all-purpose flour
1 cup milk, warmed
2 tablespoons sugar, plus more for the ramekins
5 eggs, separated
Pinch salt
Ground white pepper
Pinch ground nutmeg
1 cup crumbled blue cheese
Pinch cream of tartar
8 fresh black mission figs, split in 1/2 lengthwise
1/2 cup honey
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 350 degrees F.
  • Prepare 4 (8-ounce) ramekins by greasing them with softened butter and then coating them with sugar, tapping out any excess.
  • Make a thick bechamel sauce base by melting the 3 tablespoons of butter over low-medium heat in a thick-bottomed pot. Just as the foam subsides, add the flour, stirring constantly with a whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour with fat and remove the starchy taste; do not allow the roux to brown. Add the warm milk to the mixture and continue to whisk until smooth and thick. Remove from the heat. Beat in the sugar and then the egg yolks 1 at a time. Season with salt, pepper, and nutmeg. Stir in the cheese until incorporated evenly. Chill the mixture while whipping the egg whites.
  • In a separate clean bowl beat the egg whites and cream of tartar just until soft peaks form. Fold 1/3 of the beaten whites into the bechamel mixture to lighten it. Then gently fold in the rest. Pour the batter into the prepared ramekins and place on a cookie sheet. Bake on the middle rack for about 25 minutes.
  • The souffle is done when it has puffed over the rim, the outside is golden, and the center jiggles slightly.
  • Serve with fresh figs and a drizzle of honey. Dust with confectioners' sugar.

BLUE CHEESE SOUFFLE



Blue Cheese Souffle image

Lightened up to fewer than 100 calories per serving and packed with protein, this rich and flavorful soufflé is a great side for beef. -Sarah Vasques, Milford, New Hampshire

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 11

5 large egg whites
6 tablespoons grated Parmesan cheese, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
Dash ground nutmeg
Dash cayenne pepper
1 cup fat-free milk
1/3 cup crumbled blue cheese
4 large egg yolks
1/8 teaspoon cream of tartar

Steps:

  • Let egg whites stand at room temperature for 30 minutes. Coat a 2-qt. souffle dish with cooking spray and lightly sprinkle with 2 tablespoons Parmesan cheese; set aside., In a small saucepan, combine flour and seasonings. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1 minute longer or until thickened. Reduce heat. Stir in blue cheese and remaining Parmesan cheese. Remove from the heat; transfer to a large bowl., Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Allow to cool slightly., In another large bowl with clean beaters, beat egg whites and cream of tartar until stiff peaks form. With a spatula, stir a fourth of the egg whites into cheese mixture until no white streaks remain. Fold in remaining egg whites until combined. , Transfer to prepared dish. Bake at 350° for 25-30 minutes or until the top is puffed and center appears set. Serve immediately.

Nutrition Facts : Calories 95 calories, Fat 5g fat (3g saturated fat), Cholesterol 111mg cholesterol, Sodium 335mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

BLUE CHEESE SOUFFLE (BAREFOOT CONTESSA) INA GARTEN



Blue Cheese Souffle (Barefoot Contessa) Ina Garten image

Found it in Barefoot in Paris, 2004. I love cheese souffles and this one was not listed and I am partial to Ina Garten. Updated: serve with Chambord and fresh or frozen fruit.

Provided by Manami

Categories     Cheese

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 13

3 tablespoons unsalted butter or 3 tablespoons unsalted margarine, plus extra for greasing the dish
1/4 cup finely grated fresh parmesan cheese, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
kosher salt
fresh ground black pepper
1 pinch cayenne pepper
1 pinch nutmeg
4 extra-large egg yolks, at room temperature
3 ounces good Roquefort cheese, chopped (Stilton)
5 extra large egg whites, at room temperature
1/8 teaspoon cream of tartar
fresh fruit or frozen fruit

Steps:

  • Preheat oven to 400ºF.
  • Butter the inside of an 8" souffle dish (7 & 1/2 inches in diameter and 3 & 1/4 inches deep) and sprinkle evenly with Parmesan cheese.
  • Melt the butter or margarine in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, the cayenne and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
  • Off the heat while still hot, whisk in egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
  • Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachement. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
  • Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest.
  • Pour into souffle dish, then smooth the top, GENTLY. Draw a circle on top with the spatula to help the souffle rise evenly and place in the middle of the oven.
  • Turn the temperature down to 375ºF. Bake 30-35 minutes(don't peek) until puffed and brown.
  • Serve immediately with Chambord and fresh or/& frozen fruit.

BLUE CHEESE SOUFFLE



Blue Cheese Souffle image

Oh My! This is an awesome recipe. It is from Tyler Florence of Food 911. I have served it for brunch with fresh fruit and for dinner with rib eye steaks. Very versitile and easy.

Provided by KelBel

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons unsalted butter, plus more
unsalted butter, for greasing
2 tablespoons grated parmesan cheese
3 tablespoons flour
1 cup milk, hot
4 egg yolks
salt and pepper
1 teaspoon dry mustard
3/4 cup crumbled blue cheese
5 egg whites
1 pinch cream of tartar (I never use this)

Steps:

  • Preheat oven to 350 degrees F.
  • Prepare 4 (8-ounce) ramekins or a 1 1/2-quart souffle dish by greasing with softened butter and coating with Parmesan.
  • Make a thick bechamel sauce base by melting 3 tablespoons butter over low-medium heat in a thick-bottomed saucepan.
  • Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps.
  • Cook for 2 to 3 minutes to coat the flour and remove the starchy taste, do not allow to brown.
  • Add the hot milk to the roux and continue to whisk until the mixture is smoothly thickened.
  • Remove from heat.
  • Beat in the egg yolks one at a time.
  • Season with salt, pepper, and mustard.
  • Stir in the cheese and incorporated evenly.
  • Chill while preparing the egg whites.
  • In a separate clean bowl, beat the egg whites and cream of tartar just until they hold soft peaks.
  • Fold 1/3 of the beaten whites into the bechamel mixture to lighten it.
  • Then gently fold in the rest.
  • Pour into the prepared ramekins or souffle dish and place on a cookie sheet.
  • Bake on the middle rack for about 25 minutes.
  • The souffle is done when it has puffed over the rim, the outside is golden and the center giggles slightly.
  • Take care not to over bake.

BLUE CHEESE SOUFFLES WITH GRAPE SYRUP ON FIG AND WALNUT BRIOCHE



Blue Cheese Souffles with Grape Syrup on Fig and Walnut Brioche image

Categories     Fruit Juice     Milk/Cream     Egg     Dessert     Bake     Blue Cheese     Fig     Walnut     White Wine     Fall     Grape     Pastry     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 cheese course servings

Number Of Ingredients 22

For brioche
2 tablespoons warm water (105-115°F)
1 1/2 teaspoons active dry yeast (from a 1/4-oz package)
3 tablespoons sugar
2 cups plus 2 tablespoons all-purpose flour
1 1/2 teaspoons salt
3 large eggs
2 sticks (1 cup) unsalted butter, softened
1/2 lb dried Mission figs, stems discarded and figs chopped (1 1/2 cups)
1/2 cup walnuts (2 oz), chopped
For grape syrup
2 cups white grape juice
1 cup dry fruity white wine such as Riesling
For soufflés
2 tablespoons unsalted butter, plus 1 tablespoon melted
3 tablespoons finely chopped walnuts
1/2 cup whole milk
2 tablespoons all-purpose flour
2 large eggs, separated
1/4 lb Maytag Blue cheese, crumbled (1 cup)
Special Equipment
a stand mixer fitted with paddle attachment; a 9- by 5- by 3-inch loaf pan; 6 (2-oz) heatproof baba au rhum molds or metal condiment cups

Steps:

  • Make brioche dough:
  • Stir together water, yeast, and 1 tablespoon sugar in a small bowl until sugar is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
  • Stir together flour, salt, and 1 tablespoon sugar in bowl of mixer. Add yeast mixture and eggs and beat at medium speed until combined. Add butter and beat until dough is smooth and silky, 5 to 8 minutes. (Dough will be very soft and sticky.) Add figs and nuts and mix until combined. Sprinkle remaining tablespoon sugar over dough, then cover bowl with plastic wrap and a clean kitchen towel and let dough rise in a draft-free place at warm room temperature until almost doubled in bulk, about 2 hours.
  • Butter and flour loaf pan, knocking out excess flour. Stir dough with a wooden spoon to release air, then spread evenly in loaf pan. Cover pan loosely with plastic wrap and kitchen towel and let dough rise in a draft-free place at warm room temperature until it almost fills pan (dough will not rise above top of pan), 1 to 1 1/2 hours more.
  • Make grape syrup while dough rises:
  • Boil juice and wine in a 2- to 3-quart saucepan over moderately high heat until syrupy and reduced to about 1/2 cup, about 30 minutes. Cool to room temperature.
  • Bake brioche:
  • Put oven rack in middle position and preheat oven to 375°F.
  • Bake until golden brown and a wooden pick or skewer inserted in center comes out clean, 35 to 45 minutes. Turn brioche out onto a rack, then turn right side up and cool completely, about 1 1/2 hours.
  • Make soufflés and assemble dish:
  • Keep oven rack in middle position and preheat oven to 400°F.
  • Brush molds with melted butter (1 tablespoon) and coat with nuts, knocking out excess.
  • Bring milk and remaining 2 tablespoons butter to a boil in a 1-quart heavy saucepan. Whisk in flour until smooth and return to a boil over moderate heat. Remove from heat and vigorously whisk 1 minute, then whisk into yolks in a large bowl.
  • Beat whites in another bowl with an electric mixer until they just hold stiff peaks.
  • Stir half of cheese into yolk mixture and fold in one third of whites to lighten, then fold in remaining whites gently but thoroughly. Divide among molds and bake in a water bath until puffed and browned, about 30 minutes. Remove molds from water bath and cool on a rack 5 minutes.
  • While soufflés are cooling, cut 3 (1/2-inch-thick) slices from brioche loaf, then halve each slice for a total of 6 (2-inch) squares. Reserve remainder of loaf for another use.
  • Run a thin knife around edge of molds to loosen soufflés. Divide brioche squares among 6 plates and drizzle with some grape syrup, then top each with a soufflé. Sprinkle with remaining cheese and serve immediately.

BLUE CHEESE SOUFFLé WITH CHAMOMILE-FIG COMPOTE



Blue Cheese Soufflé with Chamomile-Fig Compote image

Categories     Cookies     Sauce     Cheese     Dessert     Bake     Dinner     Fig     Chill     Boil

Yield serves 4

Number Of Ingredients 17

Blue Cheese Soufflé
3 tablespoons unsalted butter, softened, plus more for greasing the ramekins
1/4 cup sugar, plus more for the ramekins
3 tablespoons flour
1 cup milk, warmed
5 eggs, separated
Pinch of salt
Ground white pepper
Pinch of nutmeg
1 cup crumbled blue cheese
Pinch of cream of tartar
Chamomile-Fig Compote
1 cup sugar
1 1/2 cups water
1 teaspoon freshly squeezed lemon juice
1 chamomile tea bag
12 dried figs, halved

Steps:

  • Preheat the oven to 350°F. Prepare four 8-ounce ramekins by greasing them with softened butter and then coating them with sugar, tapping out any excess.
  • Make a thick béchamel sauce base by melting the 3 tablespoons of butter over low-medium heat in a thick-bottomed pot. Just as the foam subsides, add the flour, stirring constantly with a whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour with fat and remove the starchy taste; do not allow the roux to brown. Add the warm milk to the mixture and continue to whisk until smooth and thick. Remove from the heat. Beat in the egg yolks one at a time. Season with salt, pepper, and nutmeg. Stir in the cheese until incorporated evenly. Chill the mixture while whipping the egg whites.
  • In a separate clean bowl beat the egg whites and cream of tartar just until soft peaks form. Fold one third of the beaten whites into the béchamel mixture to lighten it. Then gently fold in the rest. Pour the batter into the prepared ramekins and place on a cookie sheet. Bake on the middle rack for about 25 minutes. The soufflé is done when it has puffed over the rim, the outside is golden, and the center jiggles slightly.
  • While the soufflés are baking, make the compote. Combine the sugar, water, lemon juice, and in a pot. Place over medium heat and bring to a boil; cook and stir for 5 minutes. Remove and add the dried figs; bring back to a boil and cook for 10 minutes. Crack open the top of and pour the compote inside, and serve immediately.

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