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This blue cheese and honey soufflé was amazing! My husband loves blue cheese and we were having company for dinner and I want to add something else to our steak dinner. Everyone put it on their salad plate with their salad (I added blue cheese to the salad, too).
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- 3 Tablespoons unsalted butter
- 3 Tablespoons all-purpose flour or gluten-free all-purpose flour
- 1 Cup warm milk
- 1/2 Teaspoon sea salt
- 1/4 Teaspoon freshly ground pepper
- 5 large eggs, divided
- 3 Tablespoons organic honey
- 1/2 Cup blue cheese, broken apart or crumbled
- 1/8 Teaspoon cream of tartar
- 1 Tablespoon melted butter or cooking spray
Double-Baked Soufflés with Blue Cheese and Spinach
We tend to think of the souffle as a fleeting moment if glory that sinks before you can blink. In fact souffles can be cooked and chilled a day or so ahead. Pouring over a little cream and baking them again in a hot oven puffs them up once more.
- 60g butter, plus extra to butter ramekins
- ½ cup plain flour
- 2 cups milk
- pinch of ground nutmeg
- salt and ground black pepper
- 5 egg yolks
- 1 cup cooked spinach, all moisture squeezed out
- 150g crumbled, firm blue cheese
- ¼ cup fresh chervil or other fresh herbs, eg parsley or tarragon
- 6 egg whites
- To reheat:
- about ½ cup cream
- a little fresh parmesan, shaved with a potato peeler
Pre-heat oven to 175°C. Butter 8 small ramekins and put in the fridge. Then butter again &ndash this prevents mix from sticking.
Melt butter in a large pot, add flour and stir over heat for a minute. Whisk in milk, nutmeg, salt and pepper, stirring constantly until sauce simmers and thickens. Remove from heat and beat in egg yolks, one at a time. Beat in spinach, cheese and half the herbs, reserving rest of herbs for garnish. Whip egg whites until stiff in a clean dry bowl. Add ¼ of egg whites to sauce and fold in until thoroughly mixed. Add remainder of egg whites and fold together as lightly as possible. Fill ramekins to top. Smooth tops and run your thumb around edge of dishes so soufflés rise evenly.
Set ramekins in a deep roasting dish lined with a clean tea towel, so the dishes don&rsquot crack. Pour boiling water around them to come half-way up the sides of the dishes. Place immediately into hot oven. Bake until soufflés are puffed, browned and just set in the centre, 15-20 minutes. Serve at once.
For use later, take out of water bath and leave to cool &ndash the soufflés will shrink back into the ramekins, pulling away slightly from sides. Unmould them into an ovenproof dish and keep covered in the refrigerator for up to 24 hours. To reheat, drizzle cream over soufflés.
Heat oven to 220°C. Bake soufflés until browned and slightly puffed, 5-7 minutes. Sprinkle with chervil, top with a few shavings of fresh parmesan and serve immediately.
For Smoked Salmon Soufflés replace spinach and blue cheese with 120g finely chopped smoked salmon and 1 cup tasty cheese.
Blue cheese souffle with fresh figs and honey
2) Prepare 4 ramekins by greasing them with softened butter and then coating them with sugar, tapping out any excess.
3) Make a thick bechamel sauce base by melting the 45g 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 mins to coat the flour with fat and remove the starchy taste do not allow the roux to brown.
3) Add the warm milk to the mixture and continue to whisk until smooth and thick. Remove from the heat.
4) 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.
5) 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.
6) Pour the batter into the prepared ramekins and place on a baking tray. Bake on the middle rack for about 25 mins.
7) The souffle is done when it has puffed over the rim, the outside is golden, and the centre jiggles slightly.
The soufflé base can be made up to 2 days in advance. If you do prepare the base in advance, ensure you gently re-heat it to room temperature before you fold the egg whites into it.
For lining the soufflés moulds
Using a pastry brush, lightly butter the moulds.
In a small bowl, mix the breadcrumbs and hazelnuts together, then coat the buttered moulds with the mixture.
For the soufflés base
In a large saucepan, on a medium heat, melt the butter, add the flour and whisk by hand until you reach a smooth consistency.
Gradually add the milk little by little, whisking until smooth.
Remove from the heat, add the Saint Agur blue cheese and whisk until smooth.
Taste and adjust the seasoning if necessary.
Allow to cool a little. Add the egg yolks and stir until the mixture is consistent throughout.
Leave in the pan to keep warm.
For the soufflés
Using an electric whisk, whisk the egg whites to soft peaks with a little lemon juice. Be sure not to take them any further as they will become grainy and spoil your soufflé.
With a spatula, mix in 1/3 of your whipped egg whites into your soufflé base.
Then gently fold in the remaining 2/3 of the whipped egg whites.
Taste and adjust the seasoning if necessary.
Fill the moulds 1/3 of the way up and place a cube of Saint Agur blue cheese in the centre of each.
Cover with the remaining mixture.
Place the filled soufflé moulds on a tray and into the pre-heated oven.
Once baked, leave the soufflés to cool in their moulds.
Once cool, cover the moulds with cling film and reserve in the fridge until ready to serve (for up to 2 days).
To finish and serve
When ready to serve, pre-heat the oven to 190°C.
On a baking tray, scatter the breadcrumbs and hazelnuts.
Turn out the soufflés from their moulds and place them on the tray (the breadcrumbs and hazelnuts prevent them from sticking).
Bake on the middle shelf for about 8 minutes.
Serve immediately with the suggested accompaniment of apple and walnut salad (see separate recipe).
Blue Cheese Souffle
With its blue veins and pungent smell, blue cheese is not hiding from anyone. And yet, for centuries, it was. That is, blue cheese developed when farmers left the cheese in damp and cold caves, letting the bluish-green mold create the distinctive flavor we now know.
This soufflé was not intuitive. When I first unwrapped the Roquefort, half of me wanted to return the cheese to that far-off cave. But somehow, whipping it with egg whites, and dotting it with honey and confectioners’ sugar, reshaped the flavor into something quite incredible. This soufflé was, in the end, simply amazing.
I don’t remember how I found this recipe, or what prompted me to stray from what can become my standard ingredient list. But this soufflé was one of those instances where I just closed my eyes and took a taste! I’m glad I did.
Blue Cheese Souffle with Honey and Confectioners’ Sugar
Recipe adapted from Tyler Florence
PREP TIME: 30 minutes
COOK TIME:30 minutes
YIELD: 4 Soufflés
WHAT TO GRAB:
3 tablespoons unsalted butter, softened, plus more for greasing
2 tablespoons sugar, plus more for the ramekins
3 tablespoons flour
1 cup milk at room temperature
5 eggs, yolks and egg whites separated
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 cup crumbled blue cheese (try Roquefort or Gorgonzola)
Pinch cream of tartar
8 fresh figs, split in half
1. Preheat the oven to 350 degrees.
2. Generously butter four 8-ounce ramekins, and dust the bottom and sides of the dish with sugar. Refrigerate the ramekins until ready.
3. In a medium saute pan, melt the butter over low-medium heat. Just as the foam subsides, add the flour, whisking constantly, until the mixture thickens to the consistency of a custard, about 2 to 3 minutes. Do not allow the roux to brown. Slowly add the milk to the mixture and continue to whisk until smooth and thick. Remove from the heat and whisk in the egg yolks, one at a time. Season with the salt, pepper, and nutmeg. Stir in the cheese until incorporated evenly. Chill the mixture while whipping the egg whites.
4. In a large, clean bowl, beat the egg whites with an electric mixer until foamy and slightly opaque. Once opaque, and with the mixer running, add the cream of tartar, then the two tablespoons of sugar, one tablespoon at a time. Continue beating until the egg whites are stiff, but not dry. Fold 1/3 of the egg whites into the blue cheese mixture, until fully incorporated. Fold in the remaining egg whites.
5. Pour the batter into the prepared ramekins, filling them until just below the top. Place the ramekins on a baking sheet, and bake for 25 to 30 minutes, or until the soufflé is puffed and the top is golden brown. Drizzle with honey and dust with confectioners’ sugar. Serve warm with fresh figs on the side!
*The blue cheese mixture can be refrigerated for up to one day, and still produce a great puff. If the mixture has been refrigerated and covered, let the mixture sit at room for temperature for 15 minutes, then bake for about 30 to 35 minutes.
Dorset Blue Vinny Recipes
Dorset Blue Vinny Brownies
You have to try it to believe it. these Dorset Blue Vinny Brownies created by David Armstrong at Burnt Squash Cookhouse & Kitchen are utterly devine!
Dorset Blue Vinny & Salami Savoury Muffins
Made with The Real Cure's Dorset Blue Vinny & Fig Salami, these little muffins are great lunch box fillers or a perfect for a cheesy treat for yourself!
Dorset Blue Vinny & Cavolo Nero Tart
Created by Yana from @RealityCanvas this recipe is definitely a popular one- simple, easy and completely delicious!
Dorset Blue Vinny, Broccoli & Chicken Pasta Bake
This recipe was created by the wonderful Washingpool Farm!
It's the perfect dish to feed the family!
Dorset Blue Vinny Stuffed Mushrooms
Perfect as a side or have a few as your main meal- delicious!
Pasta with Dorset Blue Vinny & Walnuts
This recipe is as easy as.. well.. pasta!
A quick and delicious way to get your daily dose of Dorset Blue Vinny.
Dorset Blue Vinny Toasties
A pair of delicious toasties, sure to give you some lunchtime inspiration. Dorset Blue Vinny & Pear OR Dorset Blue Vinny & Woodbridge Chutney. which one takes your fancy?
Dorset Blue Vinny Cheese Twists
The perfect snack or great nibbles for parties!! Give this simple yet tasty recipe a go.
Double Baked Blue Cheese, Bacon & Walnut Soufflé
This recipe was created by Philippa Davies for The Field Magazine.
This delicious souffle is the perfect savoury treat!
Leek, Potato & Blue Soup
This is a go-to recipe for those cold winter evenings!
Heat some oil in a large pan, add your onion, potatoes & leeks, cook for 3-4 minutes.
Ribeye Steak with Dorset Blue Vinny
Looking for a way to jazz up your steak, look no further, we have just what you're looking for!
Dorset Blue Vinny Crostini with Woodbridge Chutney
A perfectly simple but delicious canape or great to serve as a starter.
Potato Gratin with Dorset Blue Vinny
This is our take on the classic potato gratin (aka dauphinoise potatoes).
It's easy to do and full of flavour! Great as a side or perfect as a main alongside some seasonal vegetable or a fresh salad. Great for the family too!
- ⅔ cup buckwheat flour
- ⅓ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 egg
- ½ cup buttermilk, plus 2 tablespoons to thin batter
- ⅓ cup beer
- 2 tablespoons melted butter, plus more for the skillet
- 4 ounces cream cheese, room temperature
- 4 ounces crumbled blue cheese, room temperature
- kosher salt and black pepper
- ⅓ cup honey
In a large bowl, whisk together the buckwheat flour, all purpose flour, baking powder, baking soda, sugar, and salt. In a separate, small bowl, whisk together the egg, buttermilk, beer, and butter. Stir the egg mixture into the flour mixture until smooth (try not to overmix).
Heat a large nonstick skillet or griddle over medium heat and lightly grease with melted butter. For each blini, spoon a heaping tablespoon of batter onto the skillet. Cook until lightly browned and bubbles show on the surface, about 2 minutes, then flip and cook another minute. Transfer cooked blini to plate and place in a 200 degree oven to keep warm. Repeat, buttering the skillet between batches, until batter is gone. (If batter thickens up, thin with remaining buttermilk.)
In a small bowl, stir together the cream cheese and blue cheese until combined. Serve the blinis topped with the cheese mixture, seasoned with salt and pepper, and drizzled with honey.
- 1 small onion
- 8 cloves
- 1 bay leaf
- 8 peppercorns
- 300ml/10fl oz milk
- 40g/1½oz butter, plus extra for greasing
- 40g/1½oz plain flour
- 50g/1¾oz Stilton, crumbled
- 75g/2½oz cheddar, finely grated
- 3 free-range eggs, separated
- grating fresh nutmeg
- 1 tsp fresh thyme leaves
- 30g/1oz walnut halves, roughly chopped
- 120ml/4fl oz double cream
Preheat the oven to 200C/180C Fan/Gas 6. Lightly butter eight ramekin dishes and line the bases with a circle of baking paper.
Peel the onion, leaving the base intact. Press the cloves into the onion, then put it in a small heavy-bottomed saucepan. Add the bay leaf and peppercorns, then pour in the milk. Heat gently until it comes to the boil, then remove from the heat and leave to stand for at least 10 minutes. Strain the flavourings from the milk and discard them.
Melt the butter in a heavy-bottomed frying pan over a medium heat. Stir in the flour and continue cooking, stirring all the time, for 1–2 minutes. Slowly pour in the warm milk and beat well using a whisk until it comes to a simmer and you have a thick sauce.
Crumble in the Stilton and add 50g/1¾oz of the grated cheddar, then continue to stir over the heat until you have a smooth sauce. Remove from the heat and beat in the egg yolks, nutmeg and thyme. Stir in the walnuts.
In a clean glass bowl, whisk the egg whites until stiff peaks form. Fold a tablespoon of the beaten whites into the soufflé mixture. Add the rest of the whites and fold in well.
Spoon the mixture into the prepared ramekins to just below the top. Bake for 15–20 minutes, or until risen and cooked. Leave to cool, then run a knife around the sides to loosen them. Line a baking tray with baking paper. Turn out the soufflés on to the prepared baking sheet, so they are bottom-side-up. If refrigerating and eating the following day, cover with cling film.
To finish the soufflés, preheat the oven to 200C/180C Fan/Gas 6. Sprinkle the remaining cheese over the soufflés and spoon a tablespoon of double cream over each one. Bake for 10 minutes, or until golden-brown. Serve.
Not all Stilton is vegetarian, but varieties suitable for vegetarians are widely available. Check the label if you are unsure.
Blue Cheese Soufflé
The Curessa has asked me to take advantage of her absence to make some of the recipes that she wouldn’t want to make due to some of her food aversions (ex. blue cheese, pears, red onions, etc.). I decided to start off with a recipe that she probably wouldn’t want to come within a three-mile radius of – Blue Cheese Soufflé.
This was a bit hard for me, as I’m not exactly the best baker in the first place, and soufflés are notoriously difficult to get right. Still, I figured that I’d give it a shot.
First, I had to make a roux and add in some eggs. There’s a reason there are no photos of that process.
This is the result, though:
Not pictured: the rest of the kitchen, which looked like a tornado carrying agitated housecats and chainsaws had blown through it.
Then came whipping the eggs (this was interesting):
I’m pretty sure that my Wisconsin shirt is the only reason the Curessa asked me to do this.
It was really good, actually. The soufflé actually had a substantial amount of Parmesan in it, too, and my mom said that she wouldn’t have guessed that it was a blue cheese dish if she hadn’t already known it. I thought the blue cheese came through pretty well, though. Definitely something I’d make again, although hopefully with less mess next time (seriously, it takes like 28 different saucepans to make a roux).
Blue Cheese Soufflé
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 one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the soufflé dish, then smooth the top. Draw a large circle on top with the spatula to help the soufflé rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees. Bake for 30 to 35 minutes (don’t peek!) until puffed and brown. Serve immediately.
Copyright 2004, Barefoot in Paris by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved