Subj : 5/18 Cheese Souffle Day 1
To   : All
From : Dave Drum
Date : Sat May 17 2025 15:59:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Clara Oswald's Goat Cheese Souffle w/Honeyed Apricots
 Categories: Cheese, Fruits, Citrus, Booze, Dairy
      Yield: 4 servings
 
MMMMM----------------------HONEYED APRICOTS---------------------------
      2 tb Granulated sugar
      1 tb Honey
      2 tb Water
        pn Cinnamon
    1/4 c  Cognac
    1/2 ts Vanilla extract
    1/2 c  Dried apricots; halved
    1/2    Lemon; juiced

MMMMM--------------------GOAT CHEESE SOUFFLE-------------------------
      2 tb Butter
      1 tb Butter to grease your
           - ramekin
      1 tb Sugar
      2 ts Flour
        pn Nutmeg
    1/2 c  Milk
      2 oz Crumbled goat cheese
      2 lg Eggs; separated
    1/8 ts Cream of tartar
 
  TO MAKE THE HONEYED APRICOTS: Bring sugar, honey, water,
  cinnamon, cognac and vanilla extract to simmer in a
  small saucepan over medium heat until syrupy, about 5
  minutes. Add the apricots and cook 3 minutes more, then
  add the lemon juice. Let cool while you make your
  souffle.
  
  TO MAKE THE SOUFFLE: Set oven @ 350°F/175°C.
  
  Brush a 16 oz. ramekin with softened butter. Coat with
  sugar.
  
  Warm the milk in a small saucepan over low heat.
  Meanwhile, melt your butter in a medium saucepan over
  medium-low heat. When the foam starts to subside, add
  your flour and nutmeg, whisking constantly for 2-3
  minutes. This is your roux. You don't want it to brown,
  you just want to cook out the starchy taste of the
  flour, so do not be tempted to raise the heat. Add your
  warm milk and continue whisking over low heat until the
  mixture thickens (if your whisk leaves a noticeable
  "trail" in the sauce, it's done). Remove from heat.
  
  Add your goat cheese and whisk until melted. Add the egg
  yolks one at a time, and continue whisking until smooth.
  Transfer to a bowl and refrigerate while you whisk your
  egg whites.
  
  Beat your egg whites and cream of tartar with a stand or
  hand mixer with a whisk attachment until stiff peaks
  form. They should be glossy and smooth, and stand up
  straight when you pull the whisk out.
  
  Add 1/3 of the egg whites to the cooled bechamel mixture
  and gently fold in until incorporated. Repeat with the
  remaining egg whites. Pour the mixture into the ramekin,
  leaving about 1 inch of space from the top. Run a clean
  finger around the edge of the ramekin, leaving a sort of
  "well" so the souffle will rise straighter.
  
  Place on a baking sheet and into the oven for about 20
  minutes (keep an eye on it - times can vary).
  
  RECIPE FROM: http://www.sugarednerd.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... There is no feast that does not come to an end.
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