Best Blue Cheese Souffle With Fresh Figs And Honey Recipes

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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 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.

BLUE CHEESE SOUFFLE



Blue Cheese Souffle image

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons unsalted butter, plus more, for greasing
2 tablespoons grated Parmesan
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
Pinch cream of tartar
Serving suggestions: Dried Figs in Simple Syrup, recipe follows, brioche, and bitter greens
1/2 cup water
1 orange, zested and juiced
1/2 teaspoon ground cinnamon
1 tablespoon brown sugar
1 teaspoon natural vanilla extract
1 cup dried whole figs

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.

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