Rise to the Occassion

You don’t need to justify an occasion to serve these “fancy shmancy” little puffed delights! This is one of my favorite “no nonsense make ahead” recipes that I go to any time I need a fun starter course for a meal. I usually plate the souffle aside a light salad – My favorite being a mache or mixed green salad with blood oranges (when in season.) I make a vinaigrette out of the fresh orange juice. The citrus pairs nicely with the tang and creaminess of the goat cheese, and I always make sure to have a Sancerre or other Loire Sauvignon Blanc on hand to pour alongside. Enjoy!

Straight out of the oven

Goat Cheese Souffles – makes 10 individual souffles

7 tablespoons butter (room temperature)
1 cup dry bread crumbs
1/4 cup finely grated parmesan cheese
1 1/4 cups whole milk
2 thyme sprigs
3 1/2 tablespoons flour
8 oz goat cheese
1 teaspoon salt
1/2 teaspoon black pepper
pinch of nutmeg
3 egg yolks, lightly beaten
7 egg whites (best if kept at room temperature for a bit – they will whip up much quicker this way)

you will also need: 10 ramekins (3/4 cup capacity)

Use 3 1/2 tablespoons of butter to coat 10 ramekins. Combine the breadcrumbs and parmesan cheese. Sprinkle the breadcrumb mixture and dust each ramekin, shaking out the excess. Preheat the oven to 350 degrees F.

Bring the milk and thyme sprigs to a low simmer in a small saucepan over medium high heat. Once simmering, take off heat, and let thyme infuse into the milk for 5 minutes. Melt the remaining butter in a saucepan over medium heat. Add flour, and whisk until combined. Cook over medium heat for 2 minutes. Add the thyme infused milk (not the sprigs – discard those) slowly in a steady stream, and whisk constantly. Slightly increase the heat. Whisk the mixture and bring to a simmer, about 5 minutes. Mixture should be thickening up. Add 4 ounces goat cheese and take off the heat. Whisk mixture until melted and smooth. Add salt, pepper, and nutmeg. Gradually add the egg yolks, whisking until combined. Set aside to cool for a few minutes.

Beat egg whites in a large bowl until stiff (not dry.) I mix in about 1/3 of the whites into the warm souffle base about now. Then I fold in the rest of the whites and the remaining goat cheese. Divide the “batter” into each prepped ramekin, and place it in a large metal baking pan with 2 inch sides. I use my turkey roasting pan for this. Pour just enough hot water into the pan (being careful not to pour any water on top of the souffles!) to come up about 1/2 way up the sides of the ramekins. Bake for 20 minutes. Serve immediately (in the ramekins all puffed and gorgeous) or do what I do when I entertain… I un-mold each souffle and place in a buttered glass baking dish. I keep these refrigerated until I am ready to serve. I then reheat them at 350 degrees F for 10 minutes. They puff back up slightly and are just as delicious!

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