Best Maytag Blue Cheese Souffles With Black Corinth Grapes And Muscat Grape Reduction Recipes

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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 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.

MAYTAG BLUE CHEESE SOUFFLES WITH BLACK CORINTH GRAPES AND MUSCAT GRAPE REDUCTION



Maytag Blue Cheese Souffles with Black Corinth Grapes and Muscat Grape Reduction image

Categories     Food Processor     Mixer     Egg     Fruit     Bake     Vegetarian     Blue Cheese     Walnut     Fall     Grape     Bon Appétit

Yield Serves 6 as a cheese course or first course

Number Of Ingredients 17

For grape reduction
3 cups Muscat grapes or other grapes (about 1 1/4 pounds)
1/2 cup water
For soufflés
3 tablespoons finely chopped walnuts (preferably black walnuts*)
1/2 cup milk
2 tablespoons unsalted butter
1/4 cup all-purpose flour
1 large egg yolk
1/4 pound Maytag Blue cheese**
2 large egg whites
For brioche toasts
2 individual brioches (each about 3 inches in diameter)
1 tablespoon unsalted butter
1 cup black Corinth grapes (Champagne grapes)
*available at some specialty foods shops and by mail order from American Spoon Foods, tel. (800) 222-5886
**available at specialty foods and cheese shops and by mail order from Maytag Dairy Farms, tel. (800) 247-2458

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.

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