Blue Cheese Souffles With Grape Syrup On Fig And Walnut Brioche Recipes

Steps:

• Prepare the ramekins: Preheat the oven to 350 degrees F. Brush four 8-ounce ramekins with butter. Pour the sugar into 1 ramekin and rotate it to coat the bottom and sides. Pour the excess into another ramekin and repeat to coat all the ramekins; tap out any excess. Refrigerate until ready to fill.
• Make the bechamel: Melt 3 tablespoons butter in a heavy-bottomed pot over medium-low heat. Just as the foam subsides, whisk in the flour to make a roux; cook, whisking constantly, to remove the starchy taste, 2 to 3 minutes (do not allow the roux to brown). Add the warm milk and continue whisking until smooth and thick, about 5 minutes. (Trace a figure 8 in the bechamel with the whisk; if the sauce holds the shape, it's done.)
• Flavor the bechamel: Remove the bechamel from the heat and whisk in the egg yolks one at a time. Season with salt, white pepper and the nutmeg, then whisk in the cheese until melted and smooth. (Return the pot to very low heat, if necessary.) Transfer to a large bowl and refrigerate until cool.
• Add the egg whites: Beat the egg whites and cream of tartar with a whisk or mixer until stiff peaks form. Fold one-third of the beaten egg whites into the cooled bechamel mixture by slowly and gently scooping from the bottom to the top of the bowl with a rubber spatula. Fold in the remaining egg whites the same way until no streaks of white remain.
• Bake the souffles: Place the prepared ramekins on a baking sheet. Spoon the batter into the ramekins, filling each about three-fourths of the way. Use a towel to wipe the rims clean (this will help the souffles rise evenly). Bake until golden and puffed at least 1 inch over the rims, about 25 minutes. Serve immediately with fig compote and other garnishes (see below).
• Tyler dresses up his souffles with honeycomb, chamomile flowers, microgreens and this fig topping:
• Fig Compote: Combine 1 cup sugar, 1 1/2 cups water, 1 teaspoon lemon juice, 2 lemon slices and 2 chamomile tea bags in a saucepan. Bring to a boil over medium heat; cook, stirring, 5 minutes. Remove the tea bags. Add 12 halved dried figs, return to a boil and cook 10 more minutes. Remove the lemon slices. Serve warm.

Steps:

• Preheat the oven to 400 degrees F.
• Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.
• Melt the butter 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 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 the 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 attachment. 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 the souffle dish, then smooth the top. Draw a large 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 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

Steps:

• Line a small baking sheet or baking dish with parchment paper. Set aside.
• In a food processor, blend together the cream cheese, blue cheese, and heavy cream until smooth. Transfer to a medium bowl. Add the grapes and stir until coated with the cheese mixture.
• In another small bowl, mix together the walnuts, sugar, and parsley.
• Using a fork, transfer the grapes, one at a time, to the walnut mixture and, using clean hands, gently roll in the mixture until coated. Place the grapes on the prepared baking sheet. Refrigerate for 2 to 3 hours and serve.
• Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

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 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.

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. Serve with Dried Figs in Simple Syrup, brioche, and bitter greens.
• Combine water, orange juice and zest, cinnamon, brown sugar, and vanilla in a small saucepan and place over medium heat. Add the figs and cook until reconstituted, about 10 minutes.

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut a cross in the tops of the figs nearly, but not quite, all the way down to the bottom, and pinch the bases. Sit in a baking dish or roasting tin (big enough so the figs can sit in a single layer with the whole cheese) cut-side up, but don't put the cheese in yet.
• Mix together the vinegar and wine or grape juice with some seasoning, and pour all over the figs. Scatter over the walnuts and thyme. Finally, drizzle over the honey. Bake for 15-20 mins until the figs start to become soft and sticky.
• Tuck the whole cheese in among the figs and put back in the oven for a final 5 mins. Lift the dish straight to the table and serve with lots of crusty bread to scoop up the molten cheese.

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.

Steps:

• Make grape reduction:
• In a 1 1/2-quart saucepan simmer grapes in water, uncovered, 30 minutes. Pour mixture through a fine sieve into a bowl, pressing hard on solids to extract as much liquid as possible. Transfer liquid to cleaned pan and gently boil until reduced to about 1/2 cup. Keep sauce warm, covered. Sauce may be made 1 day ahead and chilled, covered. Reheat sauce to warm before serving.
• Make soufflés:
• Preheat oven to 400°F.
• Butter six 1/4-cup ramekins (2 1/2 by 1 1/4 inches) and coat with walnuts, knocking out excess walnuts.
• In another 1 1/2-quart saucepan heat milk and butter over moderate heat until butter is melted and bring to a boil. Add flour all at once and whisk vigorously until mixture returns to a boil. Transfer mixture to a bowl and whisk until it no longer emits steam. Whisk in yolk (mixture will be very stiff). Break half of Maytag Blue into small pieces and with a rubber spatula stir into flour mixture.
• In a bowl with an electric mixer beat whites until they just hold stiff peaks and whisk half of whites into cheese mixture to lighten. Add remaining whites and whisk gently until incorporated (mixture will be dense).
• Divide batter among ramekins and arrange in a roasting pan. Add enough hot water to roasting pan to reach halfway up sides of ramekins and bake soufflés in middle of oven until puffed and golden brown, about 30 minutes.
• Make brioche toasts while soufflés are baking:
• Cut six 1/2-inch-thick slices from brioches and with a 2 1/2-inch round cutter cut a round from each slice. In a 10- to 12-inch nonstick skillet heat butter over moderately high heat until foam subsides and sauté brioche rounds until golden, about 30 seconds on each side. Break remaining half Maytag Blue into chunks.
• Put a brioche toast in center of each of 6 plates. Invert soufflés, 1 at a time, onto a large plate and turn right side up. Top each brioche round with a soufflé. Spoon sauce around soufflés and arrange grapes and remaining cheese on plates.

Steps:

• Make soufflés:
• Preheat oven to 350°F. and generously butter six 1/2-cup soufflé dishes or custard cups.
• In a small bowl stir together walnuts and 1/2 tablespoon flour. Coat soufflé dishes or custard cups with walnut mixture, knocking out excess.
• In a small heavy saucepan melt butter over moderately low heat and whisk in remaining 3 1/2 tablespoons flour. Cook roux, whisking constantly, 3 minutes and add milk in a stream, whisking. Bring mixture to a boil over moderate heat, whisking, and cook until thickened, about 30 seconds.
• Remove pan from heat and transfer mixture to a bowl. Cool mixture slightly. Whisk cheese, yolks, black pepper, and salt to taste into milk mixture until cheese is melted.
• In a bowl with an electric mixer beat whites until they just hold stiff peaks. Stir one third of whites into cheese mixture to lighten and fold in remaining whites gently but thoroughly.
• Divide soufflé mixture among prepared soufflé dishes or cups and put in a large baking pan just large enough to hold them. Add enough hot water to pan to reach halfway up sides of soufflés dishes or cups and bake soufflés in middle of oven until puffed and golden brown, about 25 minutes. Remove pan from oven and let soufflé dishes or cups stand in pan 15 minutes. (Soufflés will fall.)
• Lightly butter a baking sheet.
• Remove soufflé dishes or cups from pan and run a knife around edge of each dish or cup, carefully lifting edge of each soufflé slightly to help release it from bottom. Invert soufflé onto hand and carefully put, top side up, onto prepared baking sheet. Soufflés may be prepared up to this point 2 days ahead and chilled, covered.
• Increase temperature to 425°F.
• Bake soufflés in middle of oven until puffed slightly and heated through, about 5 minutes.
• Make vinaigrette while soufflés are baking.
• In a bowl toss mesclun with vinaigrette and divide among 6 salad plates. Arrange soufflés among 6 salad plates. Arrange soufflés along side of mesclun and garnish with bell peppers and flowers.